Copycat Panera Bread Summer Corn Chowder
Ingredients
- 4 tablespoons unsalted butter ⓘ
- 1/2 cup red bell pepper ⓘ
- 1/2 cup diced green bell pepper ⓘ
- 4 minced garlic cloves
- 1 medium white onion, chopped
- 1 medium jalapeno pepper, seeded and finely chopped ⓘ
- 1/4 cup all-purpose flour ⓘ
- 5 cups low-sodium vegetable stock ⓘ
- 1 1/2 cups heavy cream ⓘ
- 4 cups fresh sweet corn kernels ⓘ
- 1 russet potato, diced ⓘ
- 2 teaspoons salt ⓘ
- 3/4 teaspoon smoked paprika ⓘ
- 1/2 teaspoon cracked black pepper ⓘ
- 1/4 teaspoon ground cayenne pepper ⓘ
- 2 plum tomatoes, diced ⓘ
- 1 tablespoon fresh lime juice
- 1 tablespoon white wine vinegar ⓘ
- 3 tablespoons chopped fresh cilantro ⓘ
Instructions
- Melt butter in a large, heavy-bottomed pot over medium heat. Add red bell pepper, green bell pepper, garlic, onion, and jalapeno to pot; saute for about 4 minutes. Add all-purpose flour and stir continuously for 1 minute or until a thick paste forms.
- Stir in vegetable stock, heavy cream, corn kernels, Russet potato, salt, smoked paprika, black pepper, and cayenne pepper. Bring the mixture to a gentle simmer; cover and cook for 20 minutes or until potatoes have softened and mixture has thickened.
- Stir in tomatoes, lime juice, white wine vinegar, and cilantro; simmer for 5 minutes. Serve immediately.
Nutrition & Diet Analysis (per serving)
750
kcal
37% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).