Fresh sweet corn, creamy potatoes, crisp red bell peppers, smoky bacon, and a sprinkle of chili flakes create a flavor explosion in this copycat version of Panera Summer Corn Chowder. Easy to make and it tastes even better than the original, it's the perfect meal to cozy up with anytime.
Why You'll Love This Recipe
This easy-to-make Panera Summer Corn Chowder recipe is the perfect way to warm up on a cold day. Once you see how easy it is to make, you'll make it a regular in your family's winter dinner rotation.
- Sweet & Smoky: Bursts of juicy fresh corn mingle with smoky paprika for a flavor explosion in every spoonful.
- Creamy Dreamy: Silky smooth with just the right richness, thanks to a velvety blend of cream and vegetable stock.
- Summer in a Bowl: Every bite conjures sunshine and warm days, with pops of red pepper and fresh lime adding vibrancy.
- Hearty Yet Light: Chunks of tender potato provide satisfying heft, while corn keeps it surprisingly light and refreshing.
Not only is it hearty enough for adults, but children love its bacon and southwest flavors as well!
Ingredients Overview
I used heavy cream, but you can easily use Half & Half, or even coconut milk. Russet potatoes cook up to make the creamiest chowder or potato soups, but you can also use red potatoes. Since red potatoes have paper thin skins, you can just leave those on also.
- Butter
- Onion - Diced.
- Poblano Pepper - or green bell peppers, diced.
- Red Bell Pepper - diced, you can use green if that is what is available.
- Garlic - minced, you can also use garlic powder.
- Flour - all purpose flour.
- Vegetable Broth
- Rice Vinegar - sometimes called Mirin.
- Potatoes - scrub, but leave the skins on, and dice. You can use red potatoes also.
- Smoked Paprika or, See our Chili Seasoning mix recipe.
- Corn - fresh, frozen, or canned (drain first).
- Heavy Cream - you can also use Half & Half or Coconut Milk.
- Roma Tomatoes - diced.
- Lime juice - fresh squeezed.
- Salt - to taste.
- Cilantro - for garnish, optional.
- Bacon - crispy bacon or bacon bits for garnish, optional.
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
How To Make Panera Corn Chowder
This basic recipe is flexible. You can use any green garnish if you prefer to avoid cilantro. You can also put everything in your slow cooker and let the potatoes soften while at work. Be sure to add the cream and lime just very last, right before serving.
Saute the Onion and Poblano Pepper
- Melt the butter in a heavy Dutch oven. Add the diced onion, Poblano pepper, and the minced garlic. Saute for 5 minutes until fragrant, about 1 to 2 minutes.
- Sprinkle the flour into the Dutch oven and whisk it to mix with the sauteing vegetables until it starts to brown a little.
Dice Potatoes
- Pour in half the vegetable broth and mix on medium high heat, scraping the bottom of the Dutch oven as you mix. Dice the potatoes into 1" or smaller pieces.
Simmer the Potatoes Until Tender
- Add the diced potatoes and the remaining half of the vegetable broth and rice vinegar. Stir and bring to a boil, then lower heat to medium low and cover. Simmer for 5 minutes, or until the diced potatoes are soft.
Finish the Corn Chowder
- Add the ground pepper, smoked paprika, corn, and diced tomatoes. Stir and cover while simmering on medium low heat for 8 to 10 minutes.
- Remove Dutch oven from the heat, and add the cream, stirring it in well. Last, add the lime juice. Serve with chopped cilantro or crispy bacon (my kids hate cilantro!).
Serving Suggestions
Enjoy this comforting soup with your favorite sandwich, hunk of Irish Soda Bread, or salad. The possibilities are endless when it comes to making this Panera corn chowder work for you.
I add the chopped cilantro on mine, but my children prefer the crispy bacon garnish. For more hearty, nourishing soups see our Instant Pot Navy Bean Soup, Cowboy Soup, and Instant Pot Creamy Tortellini soup.
Substitutions
- Some people get a soapy taste with cilantro. If that is you, use any garnish you like, such as minced green onion or parsley.
- My family prefers a green onion and crispy crumbled bacon garnish.
- You an also use a plant based milk if you need this to be dairy free.
Variations
This recipe for Panera Corn Chowder is based on their limited Summer Corn Chowder, which is slated to be replaced. You can make other variations though with some minor substitutions:
- Spicy Panera Corn Chowder - Swap the Poblano pepper (a very mild pepper) with diced jalapeno or Hatch chili peppers.
- Cajun Corn Chowder - Use the smoked paprika, but also add a teaspoon of Cajun or Creole seasoning.
Tips for Success
- If you like your Panera Corn Chowder spicier, you can dice up a jalapeno, or use a small can of chopped Hatch chilies.
- Add the lime juice after the cream has been completely stirred in and the corn chowder has thickened a little. This will prevent the lime juice from separating the chowder.
Storage
- Transfer any Panera Corn Chowder to plastic storage containers.
- Put the lid on and store in the refrigerator for up to 3 days.
- Reheat on medium low heat for stove top or microwave.
More Delish Recipes
- Cajun Fried Corn
- Panera's Tomato Soup
- Panera's Chicken Noodle Soup
- Instant Pot Corn on the Cob
- Cuban Chicken Soup
Frequently Asked Questions
Yes, you can freeze this Panera Corn Chowder recipe in freezer safe storage containers with at least 1" of headspace. Defrost overnight in your refrigerator, then heat up gently as usual. Do not let boil.
More Delish Recipes
Get The Recipe!
Panera Summer Corn Chowder
Equipment
- 6 qt Enameled Dutch Oven
Ingredients
- 2 tablespoon butter
- 1 onion diced
- 1 small Poblano pepper diced
- ½ medium Red Bell pepper diced
- 2 cloves garlic minced
- ¼ cup flour
- 5 cups vegetable broth
- 3 large potatoes Russets
- 3 tablespoon rice vinegar
- ¼ teaspoon pepper ground pepper, to taste
- ½ teaspoon smoked paprika
- 4 cup corn
- 2 medium tomatoes diced Roma
- 1 cup heavy cream or half & half, or coconut milk
- 1 tablespoon lime juice fresh squeezed
- salt to taste
- cilantro optional for garnish, chopped
- bacon optional for garnish, crumbled
Instructions
- Melt the butter in a heavy Dutch oven. Add the diced onion, Poblano pepper, red bell pepper, and the minced garlic. Saute for 5 minutes until fragrant, about 1 to 2 minutes.2 tablespoon butter, 1 onion, 1 small Poblano pepper, ½ medium Red Bell pepper, 2 cloves garlic
- Sprinkle the flour into the Dutch oven and whisk it to mix with the sauteing vegetables until it starts to brown a little.¼ cup flour
- Pour in half the vegetable broth and mix on medium high heat, scraping the bottom of the Dutch oven as you mix. Dice the potatoes into 1" or smaller pieces.5 cups vegetable broth
- Add the diced potatoes and the remaining half of the vegetable broth and rice vinegar. Stir and bring to a boil, then lower heat to medium low and cover. Simmer for 5 minutes, or until the diced potatoes are soft.3 large potatoes, 3 tablespoon rice vinegar
- Add the ground pepper, smoked paprika, corn, and diced tomatoes. Stir and cover while simmering on medium low heat for 8 to 10 minutes.¼ teaspoon pepper , ½ teaspoon smoked paprika, 4 cup corn, 2 medium tomatoes
- Remove Dutch oven from the heat, and add the cream, stirring it in well. Last, add the lime juice. Adjust salt seasoning, and serve with chopped cilantro or crispy bacon (my kids hate cilantro!).1 cup heavy cream, 1 tablespoon lime juice, salt, cilantro, bacon
Notes
- If you like your Panera Corn Chowder spicier, you can dice up a jalapeno, or use a small can of chopped Hatch chilies.
- Add the lime juice after the cream has been completely stirred in and the corn chowder has thickened a little. This will prevent the lime juice from separating the chowder.
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