If you’ve ever enjoyed a warm, comforting bowl of Panera’s summer corn chowder, you know how unforgettable its rich, creamy texture and fresh summer flavor can be. Luckily, you don’t have to wait for a seasonal menu to indulge. With this easy recipe for Panera summer corn chowder, you can recreate that delicious experience right in your own kitchen.
What Makes Panera Summer Corn Chowder So Special?
Panera Bread is known for its flavorful, seasonal soups, and the summer corn chowder is a favorite for good reason. It features sweet corn, red bell peppers, tender potatoes, and a creamy base that captures the warmth of summer in every bite. Perfect as a light lunch or comforting dinner, this soup blends freshness and heartiness in a way that’s both satisfying and crave-worthy.
Copycat Recipe for Panera Summer Corn Chowder
This homemade version stays true to the original, using fresh vegetables, a creamy broth, and simple pantry staples.
Ingredients:
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4 cups fresh or frozen corn kernels
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1 tablespoon olive oil or butter
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1 medium onion, diced
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1 red bell pepper, diced
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2 cloves garlic, minced
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2 medium potatoes, peeled and diced
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3 cups vegetable broth (or chicken broth for non-vegetarian)
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1 cup heavy cream
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1 cup whole milk
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½ teaspoon smoked paprika
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Salt and black pepper to taste
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2 tablespoons chopped fresh parsley or green onions (for garnish)
Instructions:
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Sauté the aromatics:
In a large soup pot, heat the olive oil over medium heat. Add the diced onion and red bell pepper. Cook for 4–5 minutes until softened. Stir in the garlic and smoked paprika, and sauté for another minute. -
Add the vegetables and broth:
Add the diced potatoes and corn kernels. Pour in the broth and bring the mixture to a boil. Reduce the heat, cover, and simmer for 15–20 minutes, or until the potatoes are fork-tender. -
Blend (optional):
For a creamier texture, use an immersion blender to partially blend the soup, leaving some chunks for texture. Alternatively, transfer half the soup to a blender, puree, and return it to the pot. -
Stir in dairy:
Add the heavy cream and milk. Stir to combine and heat through without boiling. Season with salt and pepper to taste. -
Garnish and serve:
Ladle into bowls and top with fresh parsley or green onions. Serve with crusty bread or a salad for a complete meal.
Tips for the Best Summer Corn Chowder
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Use fresh corn if in season: Fresh corn cut right off the cob offers the sweetest flavor, especially during summer months.
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Add protein: For a heartier soup, stir in cooked bacon, shredded chicken, or even shrimp at the end.
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Make it vegan: Swap the dairy with coconut milk or a plant-based cream alternative and use vegetable broth.
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Add spice: A dash of cayenne or diced jalapeño can give the chowder a flavorful kick.
Why You’ll Love This Recipe
This recipe for Panera summer corn chowder is not only quick to make—ready in under 45 minutes—but it’s also adaptable. Whether you’re cooking for a crowd or meal prepping for the week, it stores well in the fridge and can even be frozen for later use. Plus, making it at home lets you control the ingredients, ensuring a fresher, healthier version of your favorite Panera classic.
Serving Suggestions
Pair this summer corn chowder with:
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A slice of crusty sourdough bread
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A fresh garden salad
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Grilled cheese sandwiches
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Iced tea or lemonade for a refreshing summer meal
Whether served as a starter or a main dish, this chowder brings comfort and seasonal charm to your table.
Final Thoughts
Bringing the taste of Panera Bread into your kitchen is easier than you think. This recipe for Panera summer corn chowder delivers everything you love about the original—sweet corn, creamy broth, and savory depth—without leaving home. It’s a budget-friendly, family-approved recipe that’s perfect for any day of the week.
Try it today and enjoy a bowl of sunshine no matter the season.
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