Emilie Meyer
Panera's corn chowder soup is a popular dish, and many people have attempted to recreate it at home with copycat recipes. The soup is made with fire-roasted corn, poblano peppers, potatoes, and cream, seasoned with cilantro, lime, and chili pepper. It is a sweet and creamy soup with a kick of spice. While the exact recipe is not publicly available, the soup can be made vegan or gluten-free with a few ingredient substitutions.
| Characteristics | Values |
|---|---|
| Type of dish | Soup |
| Cuisine | American |
| Main ingredients | Corn, potatoes, poblano peppers, cream, butter, onions, red bell peppers, lime juice, garlic powder, paprika, chili pepper |
| Dietary options | Can be made vegan and gluten-free |
| Prep time | 10 minutes |
| Cook time | 15-20 minutes |
| Yield | 12 cups or 3 litres |
| Storage | Refrigerate for up to 4 days or freeze for 1-3 months |
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What You'll Learn
Ingredients
The ingredients for the corn chowder soup from Panera are simple enough to find at any grocery store. Here is a list of ingredients for a copycat recipe for Panera's Mexican Street Corn Chowder:
- Butter
- Onion
- Red bell pepper
- Poblano pepper
- Garlic
- Corn kernels
- Cayenne pepper (for a little kick)
- Vegetable or chicken stock
- Heavy cream
- Potatoes
- Tomatoes
- Salt
- Black pepper
- White pepper
- Garlic powder
- Chili powder
- Bay leaf
- Sugar
- Lime juice
- Cream cheese
- Sour cream
- Tortilla strips
- Cilantro
To make the corn chowder soup vegan, swap the butter with vegetable or olive oil and use a nut-based cream like cashew milk instead of dairy. For a gluten-free version, use cornstarch instead of flour.
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Preparation
To prepare Panera's Mexican Street Corn Chowder, you'll need a large heavy-bottomed stainless steel soup pot or Dutch oven. The recipe yields about 12 cups or 3 litres of soup, so make sure your pot can hold at least that much to prevent spillage.
First, roast corn in the oven at 400 degrees Fahrenheit for 30 minutes. You can do this with the husks intact or wrapped in foil. Then, remove the kernels from the cob. If you're using frozen or pre-cooked corn, you can skip this step.
Next, melt butter in your pot over medium heat. Add chopped onion, garlic, red pepper, and poblano pepper. Saute for about 5 minutes or until the vegetables have softened. Stir in cumin and chilli powder, and cook for another minute to toast the spices.
Gradually stir in cream and water. You can also add milk instead of water to make the soup creamier. Then, add black pepper, white pepper, garlic powder, chilli powder, salt, bay leaf, sugar, and potatoes. Bring the mixture to a simmer or low boil. Simmer on low heat for 15-20 minutes or until the potatoes are soft.
Finally, turn the heat to low and stir in lime juice and cream cheese until the cheese is melted. This will give the soup its signature creamy texture.
You can serve the soup as-is or add various toppings like diced avocado, tomato, tortilla strips, cotija cheese, or sour cream. It goes well with crusty bread or a bread bowl.
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Storage
Storing corn chowder soup is straightforward. If you plan on eating the soup within four days of making it, you can store it in an airtight container in the fridge. If you want to keep it for longer, you can freeze it.
Freezing corn chowder soup can alter its texture, making it less creamy. To freeze the soup, use an airtight container, leaving room for the liquid to expand. It can then be kept frozen for up to three months. When you're ready to eat the soup, thaw it in the refrigerator overnight, and reheat it gently to at least 165°F.
If you want to avoid the texture changes that freezing can cause, you can make corn chowder soup ahead of time and keep it in the fridge for up to four days. It's also worth noting that, while it's possible to reheat the soup in a microwave, it's not recommended, as the cream base can easily separate. Instead, it's better to reheat the soup in a small saucepan over low heat, stirring frequently.
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Serving suggestions
When it comes to serving suggestions, there are several ways to enjoy corn chowder soup from Panera.
Firstly, you can serve it with bread, such as crusty bread, bread bowls, or cornbread. For a more indulgent option, you can crumble some cornbread on top of the soup, or even sauté the cornbread crumbs in bacon fat for added richness and a crispy texture.
Additionally, you can serve the soup with a side salad, such as a lemony Caesar salad, or a hearty side salad with Apple Kale Slaw. You could also serve it with a sandwich, like a Brie and Apple Grilled Cheese or a Fuji Apple Chicken Salad. For a lighter option, a simple side of crunchy potato chips can also complement the soup well.
If you're looking for a sweet treat to follow the soup, fall-flavored pumpkin thumbprint cookies can be a perfect dessert option.
When it comes to garnishes and toppings, you can add extra cheese, fresh cilantro, hot sauce, lime juice, and roasted corn kernels for some crunch. For a spicier kick, you can add cayenne pepper or crushed red pepper flakes. You could also add some avocado and tomato for extra freshness.
For a heartier meal, you can include potatoes in the soup, or serve it with a side of potatoes. To make it a seafood dish, you could even add some clams, inspired by Panera's clam chowder.
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Recipe reviews
Reviews for the corn chowder soup from Panera are overwhelmingly positive. Many people have tried to recreate the recipe at home, and some have even claimed that their homemade versions are better than the original. The soup is described as "scary good", "delicious", "fantastic", "incredibly delicious", and "an instant family favourite". One person said that it is their "favourite soup from Panera".
The versatility of the recipe is also praised, with people noting that it can be made vegan and gluten-free with a few simple substitutions. The soup is also described as being "healthy", "hearty", and "cozy".
Some people have noted that the corn chowder soup can be hard to find in stores, which has led them to make it at home. One person said that they added extra corn to their homemade version, which they felt improved the flavour. Another person noted that they added a little extra chipotle to their soup, as their husband "likes a bite".
Overall, the corn chowder soup from Panera appears to be a popular and well-loved dish that has inspired many people to recreate it at home with their own unique twists.
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Frequently asked questions
The soup is made of fire-roasted corn, poblano peppers, potatoes, and cream. It is seasoned with cilantro, lime, and chili pepper.
The soup is made by pureeing half the soup in a blender and then adding it back in.
The soup can be stored in the fridge for up to 4 days or in the freezer for 1-3 months.
You can add blue corn tortilla strips, avocado, tomato, cotija cheese, or black beans to the soup.
The soup should be gently reheated to at least 165' F.
