Bring the Panera vibes to your kitchen with this easy and oh-so-delicious Panera corn chowder recipe from their summer menu. Packed with Mexican flavors, this gluten-free corn chowder recipe is loaded with wholesome ingredients and is a nutritious soup the whole family will love.
Melt butter in a Dutch oven or large soup pot over medium heat. Add grated onions and red peppers, saute 3-5 minutes, then add garlic and saute until fragrant, about a minute.
Stir in salt, pepper, garlic powder, turmeric, and smoked paprika, and add vegetable stock, corn kernels, grated potatoes, and cream. Bring to a simmer, over medium heat, and reduce to a simmer stirring occasionally for about 15 minutes, until potatoes are tender.
Before serving, stir in lime juice, vinegar, tomatoes, and cilantro, reserving some for serving.
Taste, adjusting seasoning with salt and pepper if need be.
Notes
Storage Tips
Refrigerate Leftovers - First, allow the soup to cool. Then, add it to an airtight container and store it in the fridge for up to five days. How to Freeze Panera Summer Corn Chowder | For extended storage, freeze the cooled chowder and transfer it to a freezer-safe container to keep for no longer than three months. You may need to add more stock and cream when reheating the recipe from frozen.Variations & Substitutions
Bacon Corn Chowder: Bacon goes so well with the sweet summer corn and creamy potato! So, if you’re a bacon fan, add freshly baked or fried bacon pieces for extra flavor.
Roasted corn chowder recipe: Roast your corn first or use frozen roasted corn.
Grate the potatoes and onions for a thicker consistency, or dice if you prefer potato chunks, or do a bit of both!
Add some chili powder or Chipotle powder for a little heat.
Add drained and rinsed black beans to the soup, and if desired, top with tortilla strips.
Dairy-Free Summer Corn Chowder: Replace the cream with your favorite plant-based substitute, such as coconut milk.