Panera Summer Corn Chowder

5 from 1 vote

I've taken your favorite Panera Summer Corn Chowder and adapted it so that you can easily make this delicious soup in your own kitchen. Enjoy all the flavors of this creamy chowder without spending too much time preparing it, with our simplified take on this Panera corn chowder favorite!

Prep Time25

Cook Time25

Total Time50

Course: Soups & Stews

Cuisine: American

Servings: servings

Calories: 464kcal

Author: Kelly Bloom

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

US Customary - Metric

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.