A creamy soup recipe with sweet summer corn and tender chunks of potatoes. An easy and flavorful dinner the entire family will love!
It’s a perfect meal for any day of the week. And, it stores really well in the fridge.
Ingredients
Corn chowder is a creamy soup that is full of tender potatoes, vegetables and sweet summer corn. This soup is a healthy choice and a delicious meal on its own or served with crusty bread and a side of fruit.
To make this recipe, you will need: butter and flour for a roux; vegetable stock for the base of the soup; corn, diced potatoes, and peppers; heavy cream; garlic; salt; and chili powder or cayenne pepper. You can also add chicken if you wish for extra protein.
For this recipe, you will need a large heavy bottomed pot/Dutch oven or soup pot for cooking the soup. A pot with a heavy bottom will help distribute the heat evenly and prevent the cream from scorching on the bottom of the pot.
In a medium saucepan over low heat, melt the butter. Stir in the onions and peppers and saute until softened, about 3-4 minutes. Then, stir in the garlic and saute another minute.
After that, add the flour and cook over low heat until it begins to bubble. Once the flour is completely incorporated into the broth, add in the rest of the ingredients. Keep stirring and simmering on low heat until the potatoes are tender, about 15 minutes.
This soup is delicious and incredibly easy to make. It makes a hearty, satisfying meal that you can serve any time of year.
If you are looking for something to make for a large group of people, this chowder is a perfect option! It is full of flavor and is ready in under 30 minutes.
To reheat this chowder, pour it into a sauce pan and heat it over medium to medium-low until warm (165 degrees F). You can also reheat it in the microwave.
You can store this chowder in an airtight container in the fridge for up to 4 days. If you are going to be serving it for a longer period of time, you can place it in the freezer for up to a month before reheating.
This panera summer corn chowder is a great option for an easy dinner that the whole family will love! You can also enjoy this dish with a side of fresh fruit or some homemade bread.
Prep Time
If you love Panera bread and enjoy creamy soups, this Panera summer corn chowder recipe is a must try! It’s easy to make in the slow cooker and is packed with sweet summer corn and tender chunks of potatoes. It’s a delicious meal that is perfect for any day of the week!
To start, you’ll need to gather all of the ingredients for this copycat recipe. You’ll need butter, flour, paprika, chili powder, poblano peppers and green bell peppers.
You’ll also need half and half cream, which gives the chowder a thick and creamy texture. This is an easy to prepare recipe that is great for dinner parties or a quick weeknight meal!
Once you have all the ingredients ready to go, you’ll need to cook this chowder in the slow cooker. It’s a simple recipe that requires only 4 hours of slow cooking and can be made on any day of the week.
This is a tasty dish that’s sure to impress guests and keep them coming back for more! It’s delicious on its own but it is also great with crusty bread, a light salad or a savory side dish.
The ingredients in this chowder are perfectly balanced with a base of cream and spicy accents that give the dish an authentic Panera flavor. The smoky paprika adds a little smokiness to the dish without being overpowering, while the chili powder and poblano peppers give it a kick!
For more of a Mexican-inspired taste, you can add some chipotle to the soup. This will help to give the dish a bit of a spice that is reminiscent of the classic Mexican street food, elote.
Adding a touch of smokiness to this dish is very simple and will help it to stand out among the other dishes that you may be serving at your next gathering. You can even garnish the dish with some shredded cheese for extra cheesy goodness.
This chowder is very versatile and can be made gluten free or vegetarian by swapping the flour for cornstarch. You can also use a non-dairy milk, such as coconut milk for a tropical twist on the traditional dish.
Cook Time
If you love Panera bread, this summer corn chowder is perfect for you. This chowder is full of tender chunks of potato and sweet summer corn, and it’s easy to make at home with a slow cooker!
To prepare this copycat recipe, you’ll need a few ingredients including butter, flour, onion and garlic. You can also add bacon for an extra flavor boost.
You’ll also need vegetable stock and sweet corn kernels. You can use canned corn for this recipe, but be sure to drain it before adding it to the soup.
After you’ve gathered all the ingredients, it’s time to start cooking. You’ll need to saute the onions, peppers and garlic in a heavy bottomed pot until they’re softened, about 5 minutes.
When the vegetables are softened, add in the salt and pepper. You can also add a few drops of chili powder for a spicy kick to this soup.
Next, you’ll need to create a roux by melting butter in a medium saucepan. This will help to thicken up the chowder. You can add wine to this roux as well if you’d like.
Once you’ve created the roux, you’ll need to combine all the other ingredients together in the soup pot or Dutch oven. You’ll want to be sure to cook the chowder over medium-low heat so that the ingredients don’t burn.
Finally, you’ll need to simmer the chowder for about 10 minutes. You’ll need to stir frequently during this time so that the chowder doesn’t scorch on the bottom of the pot.
This chowder is great for eating on its own, but it’s also wonderful served with crusty bread or some complimentary side dishes. You can serve this soup with a hearty or light salad, a cheesy flavor sandwich like Brie and Apple Grilled Cheese or some simple, crunchy potato chips.
This soup is easy to prepare and can be stored in the refrigerator for up to four days. You can also freeze it for up to a month and reheat it when you’re ready to enjoy it again.
Total Time
If you love the creamy, comforting summer corn chowder from Panera Bread, you’ll want to make this copycat version at home. It’s easy to prepare, and it’s delicious!
This soup is packed with fresh sweet corn, red potatoes and a flavorful blend of spices. It’s also low in calories, making it a perfect fit for anyone who wants to lose weight without sacrificing flavor!
To make this chowder, start by melting the butter in a large, heavy-bottomed soup pot or Dutch oven. Add the onion, poblano and red bell pepper; sauté for about 5 minutes, stirring frequently.
Next, add the flour and cook until the mixture turns a light golden brown. Stir frequently to prevent burning. When the roux is a rich brown color, remove it from the heat and whisk in the cream.
When the cream is incorporated, bring the pot to a simmer or low boil. Simmer the chowder for about 20 minutes or until the potatoes are soft.
You’ll probably have some leftovers after you’ve finished this recipe, so store it in an airtight container in the refrigerator for up to 4 days or freeze it for a few months.reheat it gently to serve.
A bowl of this chowder contains 320 calories. This is an estimate based on the calorie content of the ingredients listed below. It does not account for any added salt or other extras, so it’s best to check your nutrition facts before serving.
If you’re trying to cut calories, this recipe can be made gluten free by using your favorite gluten free flour. You can also make it dairy free by substituting full fat coconut milk or vegan butter.
This chowder is great to enjoy on its own or alongside crusty bread and a lemony caesar salad. It’s a great way to use up all the fresh corn you’ve been collecting throughout the summer! It’s also a great choice for those on the go, as it can be easily prepared and stored.