Last Updated on April 11, 2025
When I think of my favorite comfort food, one dish always comes to mind: Panera’s Corn Chowder. Picture this: you walk into Panera Bread on a chilly day, and you catch the waft of that warm, creamy chowder as your stomach begins to grumble.
I usually grab a fresh piece of classic sourdough bread to dip. That’s the ultimate pairing! Warm, crusty bread and a bowl of chowder—pure joy.
What is Panera Corn Chowder?
Panera Corn Chowder is a creamy soup that combines the sweetness of corn with a rich base, flavored with just the right spices.
This chowder is hearty and satisfying. It’s not just a meal; it’s a warm hug in a bowl. Built on a foundation of fresh ingredients, this dish is a highlight on Panera’s menu for a reason.
The Ingredients
Making corn chowder at home is simple and requires fresh ingredients. When I prepare it, the vibrant colors and flavors mix wonderfully. Here’s what you’ll need:
- ¼ cup Salted Butter
- 1 small Onion, finely chopped
- 4 cloves Fresh Garlic, crushed
- ½ cup Red Bell Pepper, finely diced
- ½ cup Poblano Chili, minced
- ¼ cup All-Purpose Flour
- 4 cups Sweet Corn Kernels
- 1 ½ cups Yukon Gold Potato, peeled and cubed
- 4 cups Rich Vegetable or Chicken Broth
- 1 ½ cups Heavy Cream
- ¾ teaspoon Smoked Paprika
- ½ teaspoon Sea Salt & Freshly Ground Black Pepper
- ½ teaspoon Ground Cumin
- ½ teaspoon Crushed Red Pepper Flakes
- Juice of 1 Fresh Lime
- 1 tablespoon Aged White Wine Vinegar
- 2 Roma Tomatoes, deseeded and finely diced
- 3 tablespoons Fresh Cilantro, roughly chopped
Each ingredient plays a crucial role in delivering that delightful taste that keeps me coming back for more.
How to Make Panera Corn Chowder
Let’s roll up our sleeves! Making Panera Corn Chowder at home is easier than you might think. It involves simple steps that will fill your kitchen with mouthwatering aromas.
Step-by-Step Directions
Step 1: Prep Your Veggies
Start by finely chopping one small onion and crushing four garlic cloves. You want these pieces small so they meld beautifully into the chowder. Next, dice half a cup of red bell pepper and mince half a cup of poblano chili. The combination of these veggies adds depth to the dish.
Step 2: Sauté the Aromatics
In a large pot, melt ¼ cup of salted butter over medium heat. Once it’s melted, toss in those aromatic onions and garlic. Cook until the onions become translucent, around 5–7 minutes. The smell? Divine. Don’t rush this step; let the flavors develop.
Step 3: Add More Veggies
Next, add your red bell pepper and poblano chili to the pot. Stir it all together and cook for about 3-4 minutes, until the peppers soften a bit. The colors are starting to pop!
Step 4: Flour, Flour Baby
Now’s the time to sprinkle in ¼ cup of all-purpose flour. Stir continuously for about 2 minutes. This will thicken your chowder and give it that creamy consistency. Keep stirring and resist the urge to skip this!
Step 5: Corn and Potatoes
Toss in 4 cups of sweet corn kernels and 1½ cups of cubed Yukon Gold potatoes. The sweet corn is the star here, and the potatoes add heartiness. Mix everything well.
Step 6: Broth It Up
Pour in 4 cups of vegetable or chicken broth. This liquid is the lifeblood of your chowder, pulling all the elements together. Bring the mixture to a gentle boil, then reduce the heat and let it simmer uncovered for about 15 minutes or until the potatoes are tender.
Step 7: Cream Time
After your potatoes are soft, it’s time for the heavy cream! Add 1½ cups to the pot. The chowder will gain that silky texture and richness. Stir in ¾ teaspoon of smoked paprika, ½ teaspoon of sea salt, freshly ground black pepper, ½ teaspoon of ground cumin, and ½ teaspoon of crushed red pepper flakes for that extra zing.
Step 8: Final Touches
Finish it off with the juice of one fresh lime and the tablespoon of aged white wine vinegar. This adds brightness and balances the richness. Toss in two diced Roma tomatoes and three tablespoons of chopped fresh cilantro for a pop of freshness right before serving.
Notes
Here are some tips I learned along my cooking journey:
- Use Fresh Corn: If you can, use fresh, sweet corn. It enhances the flavor and texture of the chowder.
- Adjust Consistency: If the chowder is too thick, add more broth or cream until it reaches your desired thickness.
- Silken Touch: For an even creamier chowder, blend some of the mixture with an immersion blender and then stir it back in.
- Spice It Up: Feeling adventurous? Add diced jalapeño for more heat.
- Herb Variations: Experiment with different herbs like thyme or parsley for added flavor.
Storage Tips
After making a big batch, storing your corn chowder can help you enjoy it later. Place the cooled chowder in airtight containers. It will keep well in the fridge for up to 3 days. If you want it to last longer, consider freezing it for up to 3 months.
Just be sure to let it cool completely before freezing. When you’re ready to eat, thaw it overnight in the fridge and reheat slowly on the stove.
Serving Suggestions
Here are some fantastic ideas to elevate your chowder experience:
- Classic Sourdough Bread: A slice of warm sourdough can make your meal perfect, allowing you to soak up every last drop of the chowder.
- Crusty Garlic Bread: If you’re a garlic lover, serve it alongside garlic bread. It adds an irresistible flavor that pairs beautifully with the creaminess of the chowder.
- Crispy Tortilla Chips: Crunchy chips add texture. You can even dip them into the chowder.
- Fresh Green Salad: Pairing your chowder with a fresh garden salad adds a bright contrast that balances the richness. A simple vinaigrette will do wonders.
- Grilled Cheese Sandwich: You can’t go wrong with a classic! A gooey grilled cheese sandwich takes the meal to another level of comfort.
What Other Substitutes Can I Use in Panera Corn Chowder?
Running out of an ingredient is not the end of the world. Here are some substitutes that work wonderfully:
- Frozen Corn: If sweet corn is unavailable, frozen corn works just as well. It’s a great time-saver.
- Rice Milk or Almond Milk: If you want to lighten up the dish, consider using rice or almond milk instead of heavy cream. Keep in mind you may lose a bit of richness.
- Coconut Milk: For a dairy-free take, use coconut milk. It adds a slight sweetness that complements the corn nicely.
- Sweet Potatoes: Try sweet potatoes instead of Yukon Gold for a different flavor profile and added nutrition.
- Vegetable Broth: Can’t find chicken broth? An equally rich vegetable broth can pull everything together without losing flavor.
Conclusion
There’s something undeniably magical about gathering around a warm bowl of Panera Corn Chowder. The combination of sweet corn, creamy texture, and flavorful spices warms both the body and soul.
Whether you enjoy it on its own or with your favorite sides, this chowder is a staple I keep coming back to, especially on cozy nights in. The best part is that making it yourself allows for creativity and personalization.
So, roll up your sleeves and get cooking! Trust me, your taste buds will thank you.
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Panera Corn Chowder Recipe – Easy Meal Recipe
Description
When I think of my favorite comfort food, one dish always comes to mind: Panera's Corn Chowder. Picture this: you walk into Panera Bread on a chilly day, and you catch the waft of that warm, creamy chowder as your stomach begins to grumble.
I usually grab a fresh piece of classic sourdough bread to dip. That’s the ultimate pairing! Warm, crusty bread and a bowl of chowder—pure joy.
Ingredients
Instructions
Step 1: Prep Your Veggies
-
Start by finely chopping one small onion and crushing four garlic cloves. You want these pieces small so they meld beautifully into the chowder. Next, dice half a cup of red bell pepper and mince half a cup of poblano chili. The combination of these veggies adds depth to the dish.
Step 2: Sauté the Aromatics
-
In a large pot, melt ¼ cup of salted butter over medium heat. Once it’s melted, toss in those aromatic onions and garlic. Cook until the onions become translucent, around 5–7 minutes. The smell? Divine. Don’t rush this step; let the flavors develop.
Step 3: Add More Veggies
-
Next, add your red bell pepper and poblano chili to the pot. Stir it all together and cook for about 3-4 minutes, until the peppers soften a bit. The colors are starting to pop!
Step 4: Flour, Flour Baby
-
Now’s the time to sprinkle in ¼ cup of all-purpose flour. Stir continuously for about 2 minutes. This will thicken your chowder and give it that creamy consistency. Keep stirring and resist the urge to skip this!
Step 5: Corn and Potatoes
-
Toss in 4 cups of sweet corn kernels and 1½ cups of cubed Yukon Gold potatoes. The sweet corn is the star here, and the potatoes add heartiness. Mix everything well.
Step 6: Broth It Up
-
Pour in 4 cups of vegetable or chicken broth. This liquid is the lifeblood of your chowder, pulling all the elements together. Bring the mixture to a gentle boil, then reduce the heat and let it simmer uncovered for about 15 minutes or until the potatoes are tender.
Step 7: Cream Time
-
After your potatoes are soft, it’s time for the heavy cream! Add 1½ cups to the pot. The chowder will gain that silky texture and richness. Stir in ¾ teaspoon of smoked paprika, ½ teaspoon of sea salt, freshly ground black pepper, ½ teaspoon of ground cumin, and ½ teaspoon of crushed red pepper flakes for that extra zing.
Step 8: Final Touches
-
Finish it off with the juice of one fresh lime and the tablespoon of aged white wine vinegar. This adds brightness and balances the richness. Toss in two diced Roma tomatoes and three tablespoons of chopped fresh cilantro for a pop of freshness right before serving.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 448kcal
- % Daily Value *
- Total Fat 24.7g38%
- Saturated Fat 11.4g58%
- Cholesterol 54mg18%
- Sodium 949mg40%
- Total Carbohydrate 52g18%
- Dietary Fiber 12g48%
- Sugars 11g
- Protein 13g26%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Use Fresh Corn: If you can, use fresh, sweet corn. It enhances the flavor and texture of the chowder.
- Adjust Consistency: If the chowder is too thick, add more broth or cream until it reaches your desired thickness.
- Silken Touch: For an even creamier chowder, blend some of the mixture with an immersion blender and then stir it back in.
- Spice It Up: Feeling adventurous? Add diced jalapeño for more heat.
- Herb Variations: Experiment with different herbs like thyme or parsley for added flavor.
Frequently Asked Questions
1. Can I use leftover corn on the cob for this recipe?
Absolutely! If you have leftover corn on the cob, just slice the kernels off and add them into the chowder. It will be even more delicious with grilled or roasted corn!
2. Is this corn chowder gluten-free?
The traditional recipe isn’t gluten-free due to the flour used for thickening. However, you can easily substitute all-purpose flour with gluten-free flour or cornstarch.
3. Can I make this chowder vegan?
Certainly! For a vegan version, substitute the butter with olive oil, the heavy cream with coconut cream or a plant-based cream alternative, and ensure you use vegetable broth.
4. How do I reheat leftover chowder?
The best way is to reheat gently over the stove on low heat. Stir occasionally to ensure even heating. Alternatively, you can use a microwave, but be careful not to overheat it.
5. How spicy is this chowder?
It has a mild heat due to the crushed red pepper flakes. If you prefer less heat, you can reduce or omit them. You can also customize the spice to your taste.
