Can't get enough of sweet summer corn? This copycat Panera summer corn chowder is just what you want on a hot summer's day. It's creamy, full of sweet corn kernels, and has a hint of Tex-Mex spice.
Looking for more of Panera's vegetarian soups? Check out our 10 vegetable soup and black bean soup recipes, and don't miss our collection of 11 Panera Bread copycat soup recipes, too!
Quick Look at the Recipe
- ⏲️ Prep Time: 30 minutes
- ⏲️ Cook Time: 25 minutes
- ⏲️ Total Time: 55 minutes
- 🍽️ Yield: 10 cups
- 🥕 Dietary Info: Vegetarian; can be made Gluten Free and Dairy Free
- ⚡ Calories: 207 calories per serving (based on nutrition facts in recipe card)
- 🫑 19 Ingredients: butter, onion, poblano pepper, red pepper, garlic, flour, mirin, vegetable broth, red potatoes, salt, white pepper, garlic powder, ground turmeric, cayenne, fresh corn, roasted tomato salsa, cilantro, heavy cream, and lime juice.
- 🥣 Method: Stovetop
- ⌛ Time-Saving Hack: Use a food processor to quickly chop the vegetables.
- 🔪 Equipment: Dutch oven and wooden spoon.
- ⭐ Expert Tip: Use fresh corn, as it is sweeter than frozen. Cut the corn off the cob by standing the cob in the center of a bundt pan to catch the kernels and to reduce the mess.
- 🌶️ Flavor & Texture: This Panera corn chowder is packed with colorful vegetables, spices, and has a wonderfully creamy broth.
Summarize or save this content on
Why You'll Love This Recipe
- Better than Panera's: This simple soup recipe tastes fresher and more flavorful than Panera's version.
- Reader Favorite Recipe: Our readers have been loving this recipe for years and have rated it 5 stars on average!
- Freezer Friendly: Simply omit the heavy cream from the soup and freeze leftovers. Thaw, add cream, and heat through.
Featured Comment
⭐⭐⭐⭐⭐ "I'm a former baker at Panera, the corn chowder was my FAVORITE soup! This is a great copycat recipe that my whole family loves...this soup is AMAZING! It makes a ton...When I bring this for lunch at work all my coworkers go nuts, want to try some and want the recipe! Definitely a keeper!"
- Heather
Jump to:
Ingredients
All the ingredients for this Panera summer corn chowder are easy to find at a large grocery store. Fresh summer corn will taste the best, rather than canned or frozen. Poblano peppers are found near the jalapeño and bell peppers, and the mirin (rice wine) is found in the Asian section or online.
- Dairy: We used unsalted butter and heavy whipping cream.
- Vegetables: We used poblano peppers, red bell peppers, yellow onion, fresh garlic, red potatoes, and fresh yellow corn with kernels cut off the cob.
- Flour: To make the roux, we used all-purpose flour.
- Liquor: We used mirin (rice wine) to deglaze the pot.
- Broth: We used vegetable broth as the base, not chicken broth.
- Dried Spices: We used cayenne, garlic powder, turmeric, white pepper, and salt.
- Fresh Herbs: We used cilantro. If you substitute with parsley, it will taste different.
- Citrus: We used freshly squeezed limes.
See recipe card for full information on ingredients and quantities.
Variations
- Gluten Free: Use your favorite gluten free flour instead of all-purpose.
- Vegan or Dairy Free: Use full fat coconut milk, vegan butter, or margarine.
- Add Meat: Add bacon, shredded chicken, ground sausage or shrimp.
- More Umami Flavor: Add 1 tablespoon of nutritional yeast with the spices.
- Thicker Texture: Purée 2 cups of the soups and stir it back in.
- Additional Garnishes: Cut up 2 Roma tomatoes, with seeds removed.
How to Make Panera Corn Chowder
Gather all the ingredients for Panera summer corn chowder.
- In a heavy bottomed soup pot or Dutch oven, melt the butter over medium high heat. Sauté the onion, poblano, and red bell pepper until soft, stirring occasionally, roughly 5 minutes, then cook the garlic until fragrant while constantly stirring.
- Sprinkle in the flour.
- Stir and cook for 2 minutes to cook the flour.
- Deglaze the pan by pouring in the rice wine while scraping the bottom of the pan. Slowly pour in ½ cup of vegetable broth and continue scraping until the bottom is clean.
- Slowly whisk in the rest of the vegetable broth. Add the diced potatoes and the salt. Stir, then cover. Bring to a boil, then cook with the lid askew for 6 minutes or until the potatoes are fork tender.
- Add the dried spices, fresh corn kernels, fire roasted salsa, and fresh cilantro. Stir until well combined. Cover and cook on medium low for 8 minutes.
- Add the heavy cream and freshly squeezed lime juice. Stir well.
- Serve while still hot with a garnish of fresh cilantro.
Recipe FAQs
Yes, it is. Panera uses all vegetarian friendly ingredients for this popular summer soup. They don't use chicken broth as the base, and all the other ingredients are plant-based.
Panera's chowder has 320 calories, 34g carbs, 20g fat, and 5g protein per serving. Our copycat version has 283 calories, 35g carbs, 15g fat, and 5g protein. For more nutritional information, please scroll to the end of the recipe card.
The popularity for this summer corn chowder grows each year and it's no wonder why. Each spoonful is full of vegetables and has a south of the border taste.
Panera uses sweet cream for their summer corn chowder, but you can make our copycat recipe and substitute with full fat coconut milk for people who are lactose intolerant or vegan.
Summer corn chowder is only at Panera Bread restaurants for a limited time each summer. It's normally on the menu from mid-June to mid-September, but Panera Bread tweeted on April, 4 2021 that they would be bringing it back soon, so they decided to expand the time it's on the menu for 2021.
If you have any leftovers, store in an airtight container in the fridge for up to 4 days.
To reheat, pour the chowder into a heavy bottomed sauce pan or Dutch oven and heat on medium to medium low until hot. Don't bring the chowder to a boil, or it could separate.
This chowder doesn't freeze well because of the potatoes and dairy.
Serving Panera Summer Corn Chowder
Serve this summer corn chowder like Panera does with a large chunk of French baguette, plain kettle chips, or a crisp apple. Or try this summer corn chowder with Panera's upgraded sides: summer fruit cup or tomato basil cucumber salad.
Looking for other Panera soups? Try our recipes for 10 vegetable soup, black bean soup, creamy tomato soup, and broccoli cheddar soup. Round out your meal by serving one of these 8 Panera copycat dessert recipes after you enjoy your soup.
Expert Tips
- Use fresh corn, as it is sweeter than frozen. Cut the corn off the cob by standing the cob in the center of a bundt pan to catch the kernels and to reduce the mess.
- Use freshly squeezed lime juice, as it is fresher than bottled lime juice.
- Deglaze the pot with rice wine.
Other Panera Bread Recipes
If you liked this recipe and found it helpful, give it some love by sharing!
Follow us on Pinterest, Instagram, YouTube, Twitter, and Facebook for more crave-worthy recipes!
The pleasure of a 5-star review would be greatly appreciated.
Recipe
Panera Summer Corn Chowder Copycat
Ingredients
- 2 tablespoons unsalted butter
- 1 cup yellow onion, diced
- ½ cup poblano pepper, diced
- ½ cup red bell pepper, diced
- 1 tablespoon garlic, minced
- ¼ cup all-purpose flour or gluten free flour
- ¼ cup mirin
- 5 cups vegetable broth
- 2 cups red potatoes with skins, cut in ¼-inch cubes (3 medium potatoes)
- 2 teaspoons salt
- ½ teaspoon white pepper
- ¼ teaspoon garlic powder
- ⅛ teaspoon ground turmeric
- ⅛ teaspoon cayenne
- 4 cups fresh corn, cut off the cob (6 cobs)
- ¾ cup roasted jalapeño and tomato salsa, such as Frontera medium
- ¼ cup fresh cilantro, chopped
- 1 cup heavy whipping cream
- 1 tablespoon freshly squeezed lime juice
Instructions
- Melt the butter in a large, heavy bottomed soup pot over medium high heat, then saute the peppers and onions for 5 minutes, stirring frequently. Add the garlic and cook until fragrant, about 1 minute.
- Sprinkle on the flour, and whisk for 2 minutes.
- Increase the heat to medium high and slowly pour in the rice wine while scraping the bottom with a wooden turner to get the brown bits off. Slowly add ½ cup of vegetable broth and continue scraping until the bottom of the pot is clean.
- Slowly pour in the rest of the vegetable broth, whisking to prevent lumps, then add the diced potatoes and salt. Stir with a wooden spoon, cover, and bring to a boil, then lower the heat to medium low and partially cover. Simmer for 6 minutes, or until the potatoes are soft.
- Add the dried spices, fresh corn kernels, salsa, and fresh cilantro. Stir, cover, and cook on medium low heat for 8 minutes. (If you would like this thicker than in the photos above, take out 2 cups and puree it in a blender then stir it back into the soup.)
- Remove the soup from the heat and pour in the heavy cream and freshly squeezed lime juice. Stir well.
- Garnish with a sprinkle of fresh cilantro and serve hot with a baguette, kettle chips, or an apple, like Panera does.
Video
Notes
- If you need this gluten free, use your favorite gluten free flour.
- If you need this vegan or dairy free, use full fat coconut milk, vegan butter, and 1 tablespoon of nutritional yeast.
- Cut the corn off the cob by standing the cob in the center of a bundt pan to catch the kernels and to reduce the mess.
- Use freshly squeezed lime juice, as it is fresher than bottled lime juice. A citrus press is especially helpful for this step.
Nutrition
Serving sizes and nutritional information are only an estimate and may vary from your results.
Laura T
Excellent!!! I used a large jalapeño pepper instead of the poblano pepper, didn’t measure the red pepper or onion- just used a large one of each. I added an extra potato because I knew I was going to purée some of the soup to make it thicker. Probably puréed 2.5 cups making sure to grab some of that extra potato. I just deglazed with the broth as I didn’t have the mirren. Did not add the cayenne but may add it next time. Also did not add the cilantro or lime just because I’m not a cilantro fan. Will be making this again!!!
Emma Fajcz
Thank you for sharing your tweaks, Laura. We're so glad that you enjoyed the soup and will be making it again!
Heather
I'm a former baker at Panera, the corn chowder was my FAVORITE soup! This is a great copycat recipe that my whole family loves (kids 6 and 11, my youngest had quite a laundry list of life there food allergies. he outgrew his dairy and egg allergy, but when he had those we did ALL our cooking at home, which made us great cooks and kids not picky).
anyway this soup is AMAZING! It makes a ton. We have enough leftovers for lunches for a couple days after, soup reheats well on stove and microwave. we usually cannot find the recommended salsa, but found any salsa works well. Sometimes Poblano peppers are out of stock, so jalapenos work well instead. When I bring this for lunch at work all my coworkers go nuts, want to try some and want the recipe! Definitely a keeper!
Emma Fajcz
Heather, We are so glad your family loves this copycat recipe. Thanks for sharing!
Alex
This soup is packed with corn and is warm. The potatoes are soft and add a nice touch!
Emma Fajcz
Thank you for your feedback, Alex! We enjoy this chowder, too.
Beth
This soup smells delicious! Very tasty, and the poblano is definitely the key ingredient.
Emma Fajcz
Glad you enjoyed it, Beth!
Theresa
Very good! I will make it again! Forgot the Cilantro, but it was fine without it.
Emma Fajcz
That's great, Theresa! Thanks for making our recipe.