Go Back
Panera Corn Chowder Recipe

Panera Corn Chowder

Panera Corn Chowder is a creamy, comforting soup made with sweet corn, potatoes, and a rich broth. This homemade version recreates the delicious, velvety texture and flavors of Panera Bread’s popular dish. Perfect for chilly days, it’s hearty, flavorful, and easy to make, with a customizable base that can be adapted to suit various dietary preferences.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 44
Course: Main Course
Cuisine: American
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

  • 4 cups fresh or frozen corn kernels
  • 2 medium potatoes peeled and diced
  • 1 large onion chopped
  • 2 tbsp butter
  • 2 tbsp all-purpose flour
  • 2 cups chicken or vegetable broth
  • 1 ½ cups heavy cream
  • Salt to taste
  • Pepper to taste
  • Fresh parsley or chives optional, for garnish

Equipment

  • Large pot or Dutch oven
  • Knife and cutting board
  • Stirring Spoon
  • Measuring cups and spoons
  • Ladle

Method
 

  1. Prepare the Ingredients: Peel and dice the potatoes and chop the onion. If using fresh corn, cut the kernels off the cob; otherwise, use frozen corn.
  2. Cook the Onion: In a large pot, melt the butter over medium heat. Add the chopped onion and cook for about 5 minutes, until soft and translucent.
  3. Make the Roux: Stir in the flour and cook for 1-2 minutes, stirring constantly to avoid burning.
  4. Add Corn and Potatoes: Add the diced potatoes and corn to the pot. Stir to combine with the onion and flour mixture.
  5. Add the Broth: Pour in the chicken or vegetable broth, stir, and bring to a boil over medium-high heat. Once boiling, reduce the heat and let it simmer for 15-20 minutes, or until the potatoes are tender.
  6. Add Cream: Stir in the heavy cream and simmer for another 5 minutes. Season with salt and pepper to taste.
  7. Serve and Garnish: Ladle the chowder into bowls and garnish with fresh parsley or chives if desired. Serve hot.
    Panera Corn Chowder Recipe

Notes

  • For a lighter version, replace heavy cream with half-and-half or milk.
  • For added flavor, top with crispy bacon, shredded cheddar cheese, or a dollop of sour cream.
  • This soup can be stored in the fridge for up to 3-4 days and tastes even better the next day.
  • You can freeze leftovers in a freezer-safe container for up to 3 months.
  • Adjust the consistency by adding more broth or milk if the soup becomes too thick when reheated.
  • Panera Corn Chowder Recipe