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Panera Bread’s delightful seasonal chowder features sweet corn kernels that are balanced with a creamy base and spicy accents. Its popularity grows every year, and fans can’t wait to indulge in one of the few warm soups that you’d actually want to eat on a summer day. The vegetarian-friendly chowder pairs perfectly with a vibrant green salad or a thick slice of crusty bread. It is loaded with a handful of vegetables to give you a wonderfully chunky bite with each spoonful. The smoked paprika adds a subtle smokiness that enhances the kick from the jalapeño and cayenne peppers. Finish the soup with freshly chopped cilantro and a squeeze of fresh lime juice for brightness. 

Briana Riddock

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Read the full recipe after the video.

Recipe Summary

active:
20 mins
total:
40 mins
Yield:
Serves: 6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Melt butter in a large, heavy-bottomed pot over medium heat. Add red bell pepper, green bell pepper, garlic, onion, and jalapeño to pot; sauté for about 4 minutes. Add all-purpose flour and stir continuously for 1 minute or until a thick paste forms.

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  • Stir in vegetable stock, heavy cream, corn kernels, Russet potato, salt, smoked paprika, black pepper, and cayenne pepper. Bring the mixture to a gentle simmer; cover and cook for 20 minutes or until potatoes have softened and mixture has thickened. 

  • Stir in tomatoes, lime juice, white wine vinegar, and cilantro; simmer for 5 minutes. Serve immediately. 

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