Panera Corn Chowder Recipe

There’s something magical about walking into Panera Bread on a warm summer day and being greeted by the comforting aroma of their Mexican Street Corn Chowder. Creamy, slightly smoky, and packed with fresh sweet corn, it’s a seasonal favorite that never lingers long on the menu. With this homemade Panera corn chowder recipe, you can bring that golden bowl of sunshine right to your own kitchen—no drive-thru necessary.

Whether you’re craving a cozy lunch or a summer soup night on the porch, this version captures all the flavor of the original with ingredients you can find at any grocery store. Let’s dive into the pantry and build the base for your new favorite chowder.

Ingredients for the Best Panera Corn Chowder

Core Ingredients You’ll Need

This chowder is rich yet refreshing, thanks to a smart combination of classic and vibrant flavors. Here’s what you’ll need to recreate the magic:

• Sweet Corn (4 cups) – You can use fresh corn sliced off the cob (especially in summer!) or frozen sweet corn for convenience. The natural sugars in corn caramelize beautifully and give this soup its signature sweetness.
• Fire-Roasted Poblano Peppers (2 large) – These add depth and a hint of smokiness. You can roast them yourself or use jarred for speed.
• Russet Potatoes (2 medium, diced) – Hearty and starchy, these help thicken the chowder while adding comfort-food vibes.
• Yellow Onion (1 large, finely diced) – A base-building aromatic that brings everything together.
• Garlic (3 cloves, minced) – Because chowder without garlic is just shy of greatness.
• Chili Powder (1 tsp) – Adds subtle heat and balances the sweetness of the corn.
• Lime Juice (1 tbsp) – A splash of brightness that lifts the whole bowl and balances the creaminess.
• Fresh Cilantro (¼ cup, chopped) – For that herbal pop that ties into the elote (Mexican street corn) inspiration.
• Heavy Cream (1 cup) – Rich, silky, and essential for that Panera-style texture.
• Vegetable Broth (4 cups) – Creates a savory base that complements the sweet and spicy elements.
• Butter (2 tbsp) – For sautéing the vegetables and enhancing richness.
• Salt & Black Pepper (to taste) – To dial in the flavor exactly how you like it.

Optional Add-ins & Substitutions

This recipe is endlessly customizable—here’s how to make it your own:

• Make it Vegan: Swap heavy cream for coconut cream or cashew cream, and use olive oil instead of butter.
• Go Gluten-Free: Use cornstarch or a gluten-free flour blend for thickening, if needed.
• Add Protein: Stir in shredded rotisserie chicken or crisp bacon bits for a heartier meal.
• Spice It Up: Add a pinch of cayenne or a dash of hot sauce if you like more heat.

Whether you’re cooking for a crowd or prepping lunches for the week, this ingredient lineup guarantees every spoonful is crave-worthy.

How to Make Panera Corn Chowder at Home

This copycat Panera corn chowder recipe comes together in one pot and under an hour—no drive-thru, no wait. Let’s walk through each step to coax out every bit of summer flavor.

Step-by-Step Instructions

❶ Roast the Poblano Peppers (if using fresh)
Set your oven to broil. Place the peppers on a baking sheet and broil for 5–7 minutes, turning occasionally, until the skins blister and blacken. Transfer to a bowl, cover with plastic wrap, and let steam for 10 minutes. Then peel, seed, and dice.

Shortcut: Use pre-roasted poblano strips from a jar or the frozen aisle if you’re in a hurry.

❷ Sauté the Aromatics
In a large Dutch oven or soup pot, melt 2 tablespoons of butter over medium heat. Add the chopped onion and sauté for 3–4 minutes until translucent. Stir in the garlic and cook for 1 more minute, just until fragrant.

❸ Add Potatoes, Peppers, and Spices
Toss in the diced potatoes, roasted poblano peppers, and 1 teaspoon of chili powder. Stir to coat everything in the buttery base. Let the spices bloom for a minute before moving on.

❹ Deglaze and Simmer
Pour in 4 cups of vegetable broth, scraping the bottom of the pot to release any browned bits. Bring the mixture to a boil, then reduce heat and simmer uncovered for 15–20 minutes, or until the potatoes are fork-tender.

❺ Add the Corn and Cream
Stir in 4 cups of sweet corn and 1 cup of heavy cream. Let the chowder return to a gentle simmer for another 5–7 minutes. This is when it transforms from “good soup” to “why haven’t I made this sooner?”

❻ Season and Brighten
Add 1 tablespoon of lime juice, chopped cilantro, salt, and black pepper to taste. Give it a final stir and taste for seasoning—add more chili powder or lime juice if you want extra kick or brightness.

❼ Blend for Creaminess (Optional)
For a thicker, silkier texture, use an immersion blender to blend about ⅓ of the soup directly in the pot. You can also carefully ladle a few cups into a blender, purée, then return it to the pot. This creates that classic Panera-style chowder body.

Final Touch: Serve It Up

Ladle the hot chowder into bowls and top with extra cilantro, a sprinkle of chili powder, or crushed tortilla chips for texture. Serve with crusty bread, cornbread, or a green salad—and enjoy the warm hug of summer in a bowl.

Flavor Tips, Cultural Notes & Creative Twists

The beauty of this Panera corn chowder recipe lies not only in its creamy comfort but also in its roots and versatility. Whether you’re riffing on street food culture or customizing for dietary needs, this section will help you take your chowder to the next level.

Elote Inspiration: The Street Corn That Started It All

This chowder is more than a summer soup—it’s a tribute to elote, Mexico’s iconic street corn. Traditionally, elote is grilled corn on the cob slathered in mayonnaise, cheese, chili powder, lime juice, and cilantro. It’s smoky, tangy, creamy, and bold—everything this chowder aspires to be.

Panera’s seasonal version borrows heavily from that flavor profile and wraps it into a warm, comforting bowl. By adding poblano peppers and lime to a creamy corn base, it becomes a subtle nod to Mexican culinary roots—perfectly adjusted for a cozy café experience.

Want it more elote? Top your chowder with:

• Crumbled cotija or feta cheese
• A drizzle of sour cream or Mexican crema
• Extra chili-lime seasoning (like Tajín)
• Fresh lime wedges on the side

Variations to Try at Home

Whether you’re cooking for dietary needs or flavor cravings, these variations keep things interesting:

Vegan or Dairy-Free?

• Swap heavy cream with coconut cream or a cashew cream blend.
• Use vegan butter or olive oil for the sauté base.
• Leave out cheese-based garnishes or use dairy-free alternatives.

The result is still luxuriously creamy, with a slight tropical hint from coconut milk that pairs beautifully with corn and lime.

Gluten-Free Adaptation

• This chowder is naturally gluten-free if you avoid flour-based thickeners.
• If you prefer a thicker soup, blend in more of the potatoes or add a cornstarch slurry.

Heat It Up

• Add a chopped jalapeño or serrano with the poblanos for real kick.
• Finish each bowl with hot sauce, red pepper flakes, or cayenne.

Extra Rich

• Stir in a handful of shredded Monterey Jack or sharp cheddar just before serving for cheesy goodness.

What to Serve With Corn Chowder

This Panera-style chowder is surprisingly versatile when it comes to pairings:

• Toasted Bread or Cornbread – A thick slice of crusty sourdough or honey butter cornbread is the ultimate sidekick.
• Fresh Green Salad – A crisp romaine salad with avocado, tomatoes, and lime vinaigrette brings balance to the creaminess.
• Grilled Veggies or Protein – Add grilled shrimp, rotisserie chicken, or tofu cubes for a protein punch.

And don’t forget the cold drink: sweet tea, agua fresca, or even a chilled sauvignon blanc round things out perfectly.

As we reach the end of this cozy culinary journey, here are the most frequently asked questions about this Panera corn chowder recipe—plus a full recap of why this copycat version might just outshine the original.

Frequently Asked Questions About the Recipe

Can I use canned corn in this Panera corn chowder recipe?

Absolutely. While fresh corn offers peak sweetness and texture, canned corn is a pantry-friendly substitute that still works well. Just drain and rinse it before adding.

Does this Panera corn chowder recipe work for meal prep?

Yes! In fact, it tastes even better the next day. Store it in the fridge up to 4 days, or freeze individual portions for easy reheating. Use low heat and stir gently to preserve its creamy texture.

Can I make this a dairy-free Panera corn chowder recipe?

Definitely. Coconut cream or cashew cream makes a silky substitute, and plant-based butter brings the same richness without dairy. It’s easy to adapt while keeping the core flavor.

Is this Panera corn chowder recipe gluten-free?

Yes! As long as you skip flour-based thickeners and use cornstarch or just rely on blended potatoes, it’s fully gluten-free and still hearty.

Final Thoughts: Why This Panera Corn Chowder Recipe Works

This homemade Panera corn chowder recipe is inspired by the original seasonal offering from Panera Bread—recreated in your kitchen with all the creamy, smoky-sweet comfort you crave.

We took inspiration from Mexican street corn and transformed it into a rich, comforting chowder that can be served for weeknight dinners, weekend gatherings, or prepped ahead for lunches. And because you control the ingredients, it’s easy to customize with your own twists—whether you’re boosting the spice, adding protein, or making it fully plant-based.

This homemade Panera corn chowder recipe is proof that seasonal comfort can be recreated in your own kitchen—better, bolder, and budget-friendly.

Additional Recommended Recipes

If you loved this Ultimate Panera Corn Chowder Recipe, try one of these next for more cozy, comforting inspiration:

• Cracker Barrel Corn Casserole Recipe – Creamy, cheesy, and full of corn flavor—just like Grandma used to make.
• Busy Day Soup Recipe – A hearty, throw-it-all-in pot of goodness—perfect for weeknights.
• Easy Italian Wedding Soup Recipe – Delicate meatballs and greens in a savory broth—light yet satisfying.
• Santa Fe Soup Recipe – Bold, Southwest-inspired flavors with beans, corn, and spice—ideal for cold evenings.

These bowls of comfort bring warmth to your table—perfect companions to a creamy chowder day.

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