• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
West Coast Kitchen Garden
  • Recipes
  • About
  • Contact
menu icon
go to homepage
  • Recipes
  • About
  • Contact
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Recipes
    • About
    • Contact
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Recipe » Soup and Stew » Easy Homemade Panera Corn Chowder Recipe

    Easy Homemade Panera Corn Chowder Recipe

    Published: May 20, 2022 · Modified: Jul 4, 2022 by Sabrina Currie · This post may contain affiliate links.

    Jump to Recipe Print Recipe

    We can't all live near a Panera but we can enjoy this easy Panera corn chowder recipe from their summer menu at home. Delicious, wholesome and easy to find ingredients come together fast for this Mexican style, creamy corn chowder recipe. Always a crowd pleaser, you'll love this simple and unique recipe!

    Close up overhead shot of corn chowder. The creamy soup shows yellow corn kernels, dice red pepper and tomatoes and flecks of cilantro.

    Panera's corn chowder is delicious with sweet summer corn when in season but it's also really good with frozen corn at any time of the year. Poblano and bell peppers, cilantro and lime juice lend a fresh and mild summer flavor while potatoes and real cream give it a silky, creamy texture. (Love Panera Bread recipes? Check out Quick and Easy Panera Chicken And Wild Rice Soup.)

    This was inspired by my Potato Leek Soup and Roasted Sweet Pepper Soup and pairs well with this Healthy California Chicken Salad, Apple Kale Slaw and Fast and Easy Rosemary No Knead Bread.

    Jump to:
    • Panera Corn Chowder Ingredients
    • Video-How To Make Panera Corn Chowder
    • Instructions
    • Substitutions
    • Variations
    • Equipment
    • Storage And Make Ahead
    • What To Serve With Corn Chowder
    • Nutritional Information
    • Related Recipes
    • Recipe
    • Food safety

    Panera Corn Chowder Ingredients

    I love the wholesome, fresh ingredients in this copycat version of Panera chowder. Real cream, poblano pepper and cilantro really make this popular soup extra special.

    An overhead ingredient shot with text overlay. Ingredients include butter, cream, garlic, onion, corn, potato, poblano pepper, flour, vinegar, tomatoes, cilantro, red pepper, lime, vegetable stock, paprika, salt and pepper.
    • Corn - Fresh or frozen sweet corn kernels both work well. It does add extra flavor if you have fresh sweet corn that you cut off the cob straight into the soup.
    • Poblano peppers - These mild Mexican peppers add a distinct flavor without heat.
    • Lime Juice - Fresh is best if you can. (I know I'm a broken record, but fresh citrus juice really is better tasting with a gentler acidity.)
    • Russet Potatoes - Russet potatoes soften nicely and their floury insides melt into the other ingredients making them the perfect potato for creamy chowders and soups. If you don't have russets, red potatoes add good color and flavor too.
    • Cream - Fresh, half and half cream is what gives the silky feel to the finished chowder. Half and half cream is any cream that's between 10%-18% M.F. (milk fat) and is also sometimes called coffee cream. 18% gives a richer and thicker result and 10% is a little lighter but still has the cream flavor. Use what you prefer and if you really want it to be rich, you can even use heavy cream.

    See recipe card for quantities.

    Video-How To Make Panera Corn Chowder

    Instructions

    Read on for step by step photos and instructions. There is a quick collage of the diced and minced veggies and herbs as well. Notice they are mostly an even size that will allow multiple flavors in each bite.

    A collage of five pictures each with a different ingredient for the soup that's been chopped. Clockwise from top is diced potatoe, diced poblano pepper, diced red pepper, chopped cilantro and minced garlic.
    1. Melt butter in a Dutch oven on medium heat. Add diced onion and peppers and sauté 3-4 minutes until softened. Add garlic and sauté 1 more minute.
    Silver pot with chopped onions, bell pepper, green pepper all mixed up in the silver pot.

    2. Stir in flour and cook while stirring for 1-2 more minutes, until it is starting to bubble.

    Flour is added in a small pile on top of the cooked peppers in the pot.

    3. Pour in vegetable stock, whisking until flour is incorporated into the broth with no lumps left. Add sweet corn kernels, potato, cream, salt, pepper, and paprika.

    Pot has broth and lots of corn in it now, covering the cooked diced vegetables.

    4. Let simmer on medium-low heat until potatoes are tender and soup has started to thicken, approximately 15 minutes.
    5. Add remaining ingredients (lime juice, vinegar, diced tomatoes and cilantro), stir and let simmer five minutes until hot.

    Soup is thick and creamy, a pale yellow orange color with some red tomato and chopped cilantro on top.

    6. Season with extra salt and fresh black pepper if you like, then serve and enjoy!

    Finished Panera corn chowder is pale apricot colored creamy soup with flecks of red, yellow and green in it. There is a spoon full held above the pot to show the thick and creamy texture.

    Hint: The creamy broth for this yummy soup can burn if you let it boil without stirring. Be sure to stir and don't let the heat get too hot. If it gets hotter than a simmer and starts to boil, turn the heat down.

    Substitutions

    A few ingredient substitutions can be made to make Panera corn chowder recipe vegan or gf.

    • Vegan - Swap vegetable or olive oil for the butter and use a nut based cream like cashew milk in place of the dairy. This will have a slightly different flavor but remains delicious and creamy.
    • Gluten-Free - You can easily make Panera corn chowder gluten free by using cornstarch instead of flour in the recipe. Use 2 tablespoon corn starch in place of the ½ cup wheat flour.
    • Paprika- If you don't have paprika, you can substitute an equal amount of chili powder.
    • Poblano Pepper - Green bell peppers are a good swap if you can't find poblano peppers.

    Variations

    Copycat Panera corn chowder is fantastic like the original recipe but if you want to change it up, this versatile soup can be dressed up even more.

    • Coconut Corn Chowder - Cook up some tropical flavor by swapping coconut cream for the dairy! Use the same amount of coconut cream as dairy.
    • Chicken Corn Chowder - Add in 1-2 cups of cooked, cubed boneless and skinless chicken at the same time as adding the tomato and cilantro and continue to cook until it is hot all the way through.
    • Spicy - Spice it up the creamy base of this soup with a few drops of your favorite hot sauce for a spicy accent!
    Close up side view of a spoonful of creamy corn chowder being lifted out of the nearest of 2 bowls. White background with creamy yellow and red soup.

    Equipment

    A large heavy bottomed stainless steel soup pot/Dutch oven is perfect for this recipe. Heavy, enameled cast iron pots work great too. The heavy bottoms help distribute heat evenly, preventing scorching of the cream. If you only have a cheaper, lighter pot, cook corn chowder over medium low heat and stir frequently to prevent burning.

    Storage And Make Ahead

    Panera corn chowder stores really well. You can make this ahead up to 4 days and keep covered in the fridge. Reheat gently to at least 165' F and serve.

    Leftovers can be stored in an airtight container in the fridge for up to 4 days from when it was made.

    To keep this longer, place container of corn chowder in the freezer for 1-3 months. Thaw in fridge and reheat gently when ready to serve.

    What To Serve With Corn Chowder

    This hearty soup can be served with bread or in a bread bowl, on it's own or paired up with some complimentary side dishes. A hearty or light side salad or a cheesy flavor sandwich like Brie and Apple Grilled Cheese, or even just some simple, crunchy potato chips all make great side dishes for corn chowder. Corn chowder also makes a nice appetizer when served in smaller portions.

    For more ideas on what to serve with a creamy soup, check out What To Serve With Potato Soup. Many of the potato soup sides go well with this Panera corn chowder too.

    Nutritional Information

    A generous sized bowl of this soup comes in at less than 500 calories. With 10 grams of protein, 5 grams of fiber along with lots of minerals and vitamins, this hearty soup is full of the good stuff. The cream is unfortunately a saturated fat but in moderation, this is a well rounded soup makes a great meal.

    Note: Nutritional information is calculated based on standard brands and serving size and a 2000 calorie diet. See recipe card for nutrition facts.

    Related Recipes

    • 50 Best Sides To Serve With Mushroom Soup
    • Quick and Easy Panera Chicken And Wild Rice Soup
    • Carrot Pumpkin Soup (Vegan, DF, GF)
    • Creamy Hazelnut Soup

    Thanks for reading along, I hope you make and LOVE this awesome, vegetarian summer corn chowder. I'd be so appreciative if you drop a note below or tap the star rating if you try this.

    For more on what I'm cooking up, follow me on Instagram or Facebook. You might also like my FREE printable weekly meal planner.

    Cheers friends! Sabrina

    Cheers to you all,

    Sabrina

    Recipe

    Close up overhead shot of corn chowder. The creamy soup shows yellow corn kernels, dice red pepper and tomatoes and flecks of cilantro.

    Easy Homemade Panera Corn Chowder Recipe

    Mexican flavors of poblano peppers, cilantro and lime pair up with sweet corn, cream and potatoes for this Panera corn chowder recipe. Enjoy the authentic restaurant flavors at home!
    5 from 48 votes
    Print Pin Rate
    Course: Lunch, Soup
    Cuisine: American, Mexican
    Prep Time: 20 minutes
    Cook Time: 20 minutes
    Total Time: 40 minutes
    Servings: 6
    Calories: 453kcal
    Author: Sabrina Currie

    Ingredients

    • ¼ cup Butter
    • 1 Onion diced
    • ½ cup Red Bell Pepper diced
    • ½ cup Poblano Pepper diced
    • 4 cloves Garlic minced
    • ¼ c Flour
    • 4 c vegetable or chicken stock
    • 4 c Corn Kernels fresh or frozen are fine
    • 1 ½ c Potato peeled and diced-approx 1 medium potato
    • 1 ½ c Cream (half and half)
    • ½ teaspoon each, Salt and Pepper
    • ¾ teaspoon Paprika
    • Juice of 1 lime
    • 1 tablespoon White Wine Vinegar
    • 2 Roma Tomatoes diced
    • 3 Tablespoons Cilantro coarsely chopped

    Instructions

    • Melt butter in a dutch oven on medium heat. Add onion and peppers and saute 3-4 minutes until softened.
    • Add garlic and saute 1 more minute.
    • Stir in flour and cook while stirring for 1 more minute. Pour in vegetable stock, whisking until flour is incorporated into the broth with no lumps left.
    • Add corn, potato, cream, salt, pepper, and paprika.
    • Let simmer on medium-low until potatoes are tender and soup has started to thicken, approximately 15 minutes.
    • Add remaining ingredients (lime juice, vinegar, diced tomatoes and cilantro), stir and let simmer five minutes until hot.
    • Season with extra salt and pepper to taste, serve and enjoy!

    Nutrition

    Calories: 453kcal | Carbohydrates: 41g | Protein: 10g | Fat: 30g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 91mg | Sodium: 541mg | Potassium: 734mg | Fiber: 5g | Sugar: 10g | Vitamin A: 1537IU | Vitamin C: 44mg | Calcium: 71mg | Iron: 2mg
    Tried this Recipe? Tag me Today!Mention @wckitchengarden or tag #wckitchengarden!

    Food safety

    • Cook to a minimum temperature of 165 °F (74 °C)
    • Don't leave food sitting out at room temperature for extended periods
    • Never leave cooking food unattended
    • Always have good ventilation when using a gas stove
    « Healthy California Chicken Salad Recipe With Grapes
    Easy Homemade Palak Chicken Recipe (Spinach Curry Sauce) »

    About Sabrina Currie

    Classically French trained cook, photographer and food stylist living on beautiful Vancouver Island, BC.

    Reader Interactions

    Comments

    1. Steve Eydelman

      August 21, 2022 at 11:52 am

      My wife is a tricky food consumer. I'd describe theparticulars, but noone should a volume size of War and Peace. So, once she likes a particular food item at a resturant or a cafe, that's a "go to" cusine unitl nausea kicks in. So, recentlly my wife had discovered Panera's Corn Chowder at Panera Bread, which was a Monday. And by Wednesday, not a single Panera shop within 30 mile raidus had the soup. Oh, but that god awful salt lacerd French Onion soup that no-one buys is in abundance. So, I am typical guy with an extreme appreciation for peace and quiet in the house. But the scarcity of Corn Chowder soup at Panera's was upsetting my happy home. the next logiacl step is to make the damn thing myslef. I found this recipie via Google. Bought all the speacified incredience and followed the instructions: In a word : FANTASTIC ! . Actually, my wife stated that this home made version is a lot better than that of Pannera's . And that is a about as good as the day getrs. Thank you SABRINA CURRIE classicaly trained french chef for briniging balance to my abode.

      Steve E

      Reply
      • Sabrina Currie

        August 21, 2022 at 12:42 pm

        Wow Steve! That is praise. Thank you so much for letting me know and I am so happy for you both, I also love this creamy corn chowder. So many great flavours. Bon appetite!

        Reply
    2. Mia

      November 04, 2022 at 6:31 pm

      If I double the recipe do I also double the flour?

      Reply
      • Sabrina Currie

        November 04, 2022 at 6:39 pm

        Yes, double all ingredients including the flour.

        Reply
    3. Lauren Wetzelberg

      December 15, 2022 at 12:53 pm

      I didn’t have poblano peppers so I used smoked paprika for half of the paprika and added a little red pepper flakes for a little heat. Haven’t made it before so I don’t know how it tastes without my modifications, but it’s 5 stars for me!!

      Reply
      • Sabrina Currie

        December 15, 2022 at 1:17 pm

        That’s great, it sounds like a perfect substitute. Thanks for sharing that Lauren! Cheers

        Reply

    Leave a Reply Cancel reply

    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Join Me On Social

    • Facebook
    • Instagram
    • Pinterest
    Sabrina Currie in her kitchen

    Hi, I'm Sabrina! Welcome to my West Coast Kitchen Garden. I hope to inspire you to grow, forage and shop your local farmer's market with these easy and delicious recipes using whole foods.

    More about me →

    Most Recent Posts

    • Best 75 Easy + Delicious Appetizers For Pizza Night
    • Top 20+ Easy, Healthy Salmon Breakfast Ideas and Recipes
    • Easy Strawberry, Blackberry, Banana Smoothie
    • Lavender vs Rosemary For Growing and Cooking
    • Top 40+ Tasty Day Hike Lunch Ideas
    • Easy Kakdi Koshimbir, A Refreshing Indian Cucumber Salad

    Follow to the bottom if you'd like to sign up for my latest shop sales, best cooking tips and newest recipes.

    Most Popular Recipes

    • Ooni Pizza Dough Recipe
    • Chirashi Sushi Bowl (aka Chirashizushi)
    • Miso Baked Oysters-A Quick And Easy West Coast Appetizer
    • Savory Spring Rhubarb Salsa
    • Red Cabbage Sauerkraut/Fermented Red Cabbage
    • Easy Peanut Sauce Baked Chicken
    Close up of thinly sliced sockeye salmon drizzled with white mayo based dressing and topped with arugula and a sprinkling of capers and red onions all on a blue plate.
    Best Salmon Carpaccio

    Footer

    ↑ back to top

    About

    • Privacy Policy
    Sabrina Currie of West Coast Kitchen Garden
    Sabrina Currie of West Coast Kitchen Garden

    Contact

    • Contact
    • Services
    • Media Kit

    Copyright © West Coast Kitchen Garden 2021 - All Rights Reserved

     

    Loading Comments...