Description
A creamy, smoky copycat of Panera’s Mexican Street Corn Chowder, made with sweet corn, poblano peppers, and lime.
Ingredients
Core Ingredients
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4 cups sweet corn (fresh or frozen)
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2 large fire-roasted poblano peppers (diced)
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2 medium russet potatoes (diced)
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1 large yellow onion (finely diced)
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3 garlic cloves (minced)
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1 tsp chili powder
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1 tbsp lime juice
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¼ cup fresh cilantro (chopped)
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1 cup heavy cream
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4 cups vegetable broth
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2 tbsp butter
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Salt & black pepper to taste
Optional Add-ins
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Crumbled cotija or feta
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Sour cream or Mexican crema
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Extra chili-lime seasoning (like Tajín)
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Hot sauce or cayenne (to taste)
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Shredded Monterey Jack or cheddar cheese
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Shredded rotisserie chicken or bacon bits
Instructions
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Roast Poblano Peppers: Broil peppers 5–7 minutes, turning until blackened. Steam in covered bowl for 10 minutes, peel, seed, and dice. (Or use jarred/frozen.)
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Sauté Aromatics: Melt butter in a large pot over medium heat. Add onion; cook 3–4 minutes. Add garlic; cook 1 more minute.
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Add Veggies & Spices: Stir in potatoes, poblano peppers, and chili powder. Cook 1 minute.
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Simmer: Add broth, bring to boil, reduce heat, and simmer 15–20 minutes until potatoes are tender.
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Add Corn & Cream: Stir in corn and cream. Simmer 5–7 minutes.
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Finish Seasoning: Add lime juice, cilantro, salt, and pepper. Adjust seasoning as needed.
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Optional Blend: Blend ⅓ of the soup for a creamier texture.
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Serve: Top with extra cilantro, chili powder, or crushed tortilla chips. Pair with bread or salad.
Notes
- Vegan: Use coconut or cashew cream, and olive oil.
- Gluten-Free: Use cornstarch or blend more potatoes for thickening.
- Storage: Lasts 4 days in the fridge or freeze for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1½ cups
- Calories: 310 kcal
- Sugar: 8 g
- Sodium: 520 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 4 g
- Protein: 6 g
- Cholesterol: 40 mg