Panera Bread Mexican Street Corn Chowder Recipe – A Creamy, Flavor-Packed Copycat You’ll Love

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Recreate Panera Bread’s Mexican Street Corn Chowder at Home

Panera Bread’s Mexican Street Corn Chowder is a customer favorite thanks to its rich, creamy texture and bold, zesty flavor inspired by classic elote (Mexican street corn). While this seasonal soup isn’t always on the menu, you can now enjoy it anytime with this easy and delicious Panera Bread Mexican Street Corn Chowder recipe.

This copycat version captures the essence of the original—with sweet corn, smoky spices, creamy broth, and fresh toppings—perfect for lunch, dinner, or meal prep.

🌽 Ingredients

For the Chowder:

  • 4 cups frozen or fresh corn kernels

  • 1 tablespoon olive oil or butter

  • 1 medium onion, diced

  • 2 cloves garlic, minced

  • 1 jalapeño, finely chopped (remove seeds for less heat)

  • 1 teaspoon smoked paprika

  • ½ teaspoon chili powder

  • 4 cups vegetable or chicken broth

  • 2 cups russet potatoes, peeled and diced

  • 1 cup heavy cream or coconut cream for dairy-free

  • ½ cup grated cotija cheese or feta (optional)

  • Salt and pepper to taste

For Garnish (Optional):

  • Fresh cilantro, chopped

  • Crumbled cotija cheese

  • Tajin seasoning

  • Fresh lime wedges

🥣 Instructions

  1. Sauté the aromatics:
    In a large pot, heat olive oil over medium heat. Add onion, garlic, and jalapeño. Cook until softened (about 5 minutes).

  2. Add spices and corn:
    Stir in smoked paprika and chili powder. Add the corn and cook for another 3–4 minutes to bring out the sweetness.

  3. Simmer with broth and potatoes:
    Add diced potatoes and broth. Bring to a boil, then reduce heat and simmer for 15–20 minutes until potatoes are fork-tender.

  4. Blend (optional):
    Use an immersion blender to partially blend the chowder for a creamier texture, leaving some chunks for a hearty feel.

  5. Finish with cream and cheese:
    Stir in heavy cream and cotija cheese. Season with salt and pepper to taste.

  6. Serve with toppings:
    Ladle into bowls and top with cilantro, more cheese, Tajin, and a squeeze of lime.


Image: Aromatic base for Panera-style street corn chowder in process

🔥 Why You’ll Love This Panera Bread Mexican Street Corn Chowder Recipe

  • ✅ Bold & Flavorful: Smoky, creamy, and loaded with sweet corn

  • ✅ Customizable: Easily made vegetarian, vegan, or gluten-free

  • ✅ Meal Prep Friendly: Stores well for up to 4 days

  • ✅ Just Like Panera: A restaurant-quality soup from your own kitchen

🧠 Pro Tips & Variations

  • Make it spicier: Add diced chipotle peppers in adobo.

  • Lighter version: Use milk or half-and-half instead of cream.

  • Vegan swap: Use coconut cream and vegan cheese.

  • Add protein: Stir in shredded rotisserie chicken or black beans.

🥄 Storage & Reheating

  • Store in an airtight container in the fridge for up to 4 days.

  • Reheat gently on the stove or in the microwave, adding a splash of broth if needed to loosen the texture.

Final Thoughts

With this easy Panera Bread Mexican Street Corn Chowder recipe, you can enjoy all the creamy, savory-sweet goodness of your favorite Panera soup anytime—no seasonal menu required. It’s the perfect dish to serve with crusty bread, a green salad, or on its own as a hearty meal.

Try it today and bring the flavors of Panera’s street corn chowder right to your table!

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