Go Back
Panera Summer Corn Chowder Recipe

Panera Summer Corn Chowder Recipe

Enjoy the comforting warmth of Panera’s seasonal favorite at home with this creamy, veggie-packed Panera Summer Corn Chowder Recipe. With sweet corn, tender potatoes, and a hint of spice, it's the perfect balance of flavor and nutrition. Author: Use Default Servings: 4 people Estimated Cost: $5 Times: Prep Time: 0 days 0 hours 15 minutes Cook Time: 0 days 0 hours 25 minutes Resting Time: 0 days 0 hours 5 minutes Total Time: 0 days 0 hours 45 minutes Categories: Soups & Stews Summer Recipes Courses: Lunch Dinner Cuisines: American Keywords: Panera Corn Chowder Summer Corn Chowder Copycat Panera Recipe
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
5 minutes
Total Time 45 minutes
Servings: 4
Course: Dinner
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon – olive oil
  • 1 – yellow onion diced
  • 2 – garlic cloves minced
  • 1 – red bell pepper diced
  • 2 cups – sweet corn fresh or frozen
  • 2 – russet potatoes peeled and diced
  • 3 cups – vegetable broth low sodium
  • 1 cup – milk or plant-based milk
  • 1/2 cup – heavy cream or coconut cream for dairy-free
  • 1/4 teaspoon – smoked paprika
  • 1/4 teaspoon – ground black pepper
  • Salt to taste
  • 2 tablespoons – chopped fresh parsley for garnish

Equipment

  • 1 large pot – for cooking the chowder
  • 1 chef's knife – for chopping vegetables
  • 1 Cutting board
  • 1 Wooden spoon For stirring

Method
 

  1. Heat olive oil in a large pot over medium heat.
  2. Sauté the onions and garlic for 2–3 minutes until fragrant.
  3. Add the red bell pepper and cook for another 2 minutes.
  4. Stir in the corn and diced potatoes, mixing well.
  5. Pour in the vegetable broth, bring to a boil, then reduce to a simmer.
  6. Cover and cook for 15–20 minutes until potatoes are tender.
  7. Stir in the milk, cream, paprika, and black pepper. Simmer for 5 more minutes.
  8. Use an immersion blender to lightly blend some of the chowder for a thicker texture.
  9. Adjust salt to taste and garnish with fresh parsley before serving.
  10. Nutrition (per serving):
  11. Calories: 220 kcal (approx.)
  12. Carbohydrates: 34g
  13. Protein: 5g
  14. Fat: 9g
  15. Sodium: ~120mg (adjust based on broth/milk choice)
  16. Fiber: 4g

Notes

For a vegan version, use coconut cream and plant-based milk.
Add chopped jalapeño for a spicier kick.
Blend half the chowder for a smooth yet chunky consistency.