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.
4 tablespoons unsalted butter
1/2 cup red bell pepper
1/2 cup diced green bell pepper
4 minced garlic cloves
1 medium white onion, chopped
1 medium jalapeño pepper, seeded and finely chopped
1/4 cup all-purpose flour
5 cups low-sodium vegetable stock
1 1/2 cups heavy cream
4 cups fresh sweet corn kernels
1 russet potato, diced
2 teaspoons salt
3/4 teaspoon smoked paprika
1/2 teaspoon cracked black pepper
1/4 teaspoon ground cayenne pepper
2 plum tomatoes, diced
1 tablespoon fresh lime juice
1 tablespoon white wine vinegar
3 tablespoons chopped fresh cilantro
How to Make It
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.
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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