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!
1 ½ cPotatopeeled and diced-approx 1 medium potato
1 ½cCream (half and half)
½teaspooneach, Salt and Pepper
¾teaspoonPaprika
Juice of 1 lime
1tablespoonWhite Wine Vinegar
2Roma Tomatoesdiced
3TablespoonsCilantrocoarsely 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!