When summer hits, Panera Bread fans eagerly await one of the chain’s most beloved seasonal items: the Summer Corn Chowder. Known for its rich, creamy texture and subtle Southwestern flair, it’s a comforting yet refreshing dish that captures the essence of warm-weather cooking.
But what happens when it disappears from the menu? No worries — this Panera summer corn chowder recipe lets you bring that flavor home year-round.
Why You’ll Love This Copycat Panera Summer Corn Chowder Recipe
Panera’s summer corn chowder is the ultimate combination of creamy, sweet, and savory. Loaded with corn, potatoes, bell peppers, and poblano peppers, it has just the right balance of hearty and light. It’s naturally gluten-free, vegetarian-friendly, and easy to adapt to your taste.
Whether you’re serving it as a lunch, dinner starter, or meal prep soup, this Panera summer corn chowder recipe is a must-try.
Ingredients for Panera Summer Corn Chowder
Here’s everything you need to recreate that cozy, creamy chowder:
Main Ingredients:
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4 cups fresh corn kernels (or frozen if out of season)
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1 tbsp olive oil or butter
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1 medium yellow onion, diced
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1 red bell pepper, diced
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1 poblano pepper, diced (remove seeds for mild flavor)
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2 garlic cloves, minced
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3 medium Yukon gold potatoes, peeled and diced
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3 cups vegetable broth
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1 cup half-and-half (or heavy cream for richer flavor)
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1 tsp smoked paprika
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½ tsp cumin
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Salt and pepper to taste
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Optional: chopped fresh cilantro or green onion for garnish
Instructions – How to Make Panera Summer Corn Chowder at Home
1. Sauté the Aromatics
In a large pot, heat the oil or butter over medium heat. Add the diced onion, bell pepper, and poblano pepper. Cook for 5–7 minutes until soft and fragrant.
2. Add Garlic and Spices
Stir in the minced garlic, smoked paprika, and cumin. Cook for 1–2 minutes, allowing the spices to bloom.
3. Add Potatoes and Broth
Toss in the diced potatoes and pour in the vegetable broth. Bring to a boil, then reduce heat and simmer for 15–20 minutes, or until the potatoes are fork-tender.
4. Add Corn and Cream
Stir in the corn and simmer for another 5 minutes. Then, reduce the heat to low and pour in the half-and-half. Stir gently and let the soup warm through.
5. Optional: Blend Part of the Soup
For a creamier texture, use an immersion blender to puree a portion of the soup directly in the pot. You can also transfer a couple cups to a blender and return it to the pot.
6. Taste and Serve
Add salt and pepper to taste. Ladle the chowder into bowls and garnish with chopped cilantro or green onions if desired.
Why This Panera Summer Corn Chowder Recipe Works
This recipe nails the Panera summer corn chowder recipe flavor profile: sweet from fresh corn, savory from sautéed veggies, creamy from the half-and-half, and smoky from the paprika and poblano.
By blending a portion of the soup, you get a velvety texture while still keeping chunks of potato and corn for that satisfying bite.
Bonus: It stores well in the fridge for up to 4 days and tastes even better the next day!
Tips & Variations
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Vegan Option: Use coconut milk or a plant-based creamer instead of dairy.
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Add Protein: Stir in shredded chicken or bacon bits for a more filling version.
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Spice It Up: Add a pinch of cayenne or a few dashes of hot sauce for heat.
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Fresh Corn Bonus: If using fresh corn, simmer the cobs in the broth for extra flavor before discarding.
Serving Suggestions
Pair this chowder with:
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A side of crusty sourdough or ciabatta
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A fresh garden salad with vinaigrette
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A tall glass of iced tea or lemonade
It’s ideal for summer lunches, light dinners, or as a hearty appetizer for a cookout.
Final Thoughts
There’s something nostalgic and heartwarming about a bowl of Panera’s summer corn chowder — and now, you can recreate that experience anytime with this foolproof Panera summer corn chowder recipe. It’s simple, satisfying, and incredibly customizable.
Whether you’re a longtime Panera lover or just discovering the joys of creamy corn chowder, this recipe delivers all the flavor and comfort of the original—with the bonus of being made right in your own kitchen.