Corn chowder is a very popular soup that is enjoyed by many people. It has a creamy sweetness to it and is a complete meal. It is very easy to make and is a great dish to make on a cold winter’s day. This is a great dish to serve your family and friends with and is sure to please all. It’s a great soup for those times when you don’t feel like making a big meal but you like to eat something light and delicious. It’s made from corn kernels, cream, butter, and a variety of seasonings.
Today I am going to share with you a Panera Summer Corn Chowder Recipe that is super delicious. This corn chowder is very flavorful, it’s delicious on its own, and it’s also pretty easy to make, especially for someone who doesn’t like spending a lot of time in the kitchen. This corn chowder recipe is a great dish to serve your family and friends with and is sure to please all.
Panera Summer Corn Chowder is a creamy, delicious and filling soup that can be served with a pile of crusty bread or a few slices of fruit. There are so many variations of this particular dish. You can add chicken for cheaper and a little more protein, you can use cream of chicken soup instead of corn, you can add diced green peppers for a little extra flavor, and even make it vegetarian by using only cream of mushroom soup.
How To Make Panera Summer Corn Chowder
Panera Summer Corn Chowder is a cream-based soup that is loaded with corn and potatoes. Its hearty and tangy flavor makes it one of the most comforting soups in the world. This recipe makes a creamy and perfect corn chowder. This soup is well-balanced and nutritious. It is low in fat, low in carbs, and high in fiber. This is a great dish to bring to a potluck or party. It’s also great to eat on its own. Try serving it with a side of homemade bread.
Ingredients
- Vegetable stock, 5 cups
- All-purpose flour, 3 tablespoon
- Unsalted butter, 1 tablespoon
- Olive oil, 2 tablespoon
- Corn kernels, 4 cups
- 1 medium yellow onion (roughly diced)
- 1 russet potatoes (roughly diced)
- Red bell pepper (diced), ½ cup
- Yellow bell pepper (diced), ½ cup
- Heavy cream, 1 cup
- White wine, ¼ cup
- Salt (to taste)
- Ground black pepper (to taste)
- 2 roughly diced tomatoes (for serving)
Step By Step Instructions To Make Panera Summer Corn Chowder
Step 1
Place oil and butter in a pot and heat over low heat. Saute onion until translucent. Stir in corn, bell peppers, and potatoes. Briefly sauté.
Step 2
Add flour and roast briefly. Add white wine and reduce for a few minutes.
Step 3
Stir in the stock and bring it to a boil. When it boils, reduce the heat to medium.
Step 4
Cover the pot and simmer for 15 minutes, or until the vegetables are soft and the raw flour taste has disappeared.
Step 5
Puree the soup in a blender until smooth. If you have a stick blender, you can also use that.
Step 6
Strain the soup again if necessary to discard any solids left in the pot.
Step 7
Put the soup back on the heat and add cream. Add salt and pepper to taste. Adjust as needed.
Step 8
Disperse soup evenly into bowls, then top with diced tomatoes. Enjoy!
In Closing
We hope you enjoyed this Panera Summer Corn Chowder. This corn chowder recipe is not only hearty, but it is also delicious. It has only a few ingredients and is easy to make. You can enjoy this corn chowder recipe with a side salad, or eat it as a whole meal. We hope you will enjoy it as much as we do. If you have any questions, please feel free to contact us anytime. Thanks for reading!
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Panera Summer Corn Chowder Recipe
Ingredients
- 5 cups Vegetable stock
- 3 tablespoon All-purpose flour
- 1 tablespoon Unsalted butter
- 2 tablespoon Olive oil
- 4 cups Corn kernels
- 1 medium yellow onion (roughly diced)
- 1 russet potatoes (roughly diced)
- ½ cup Red bell pepper (diced)
- ½ cup Yellow bell pepper (diced)
- 1 cup Heavy cream
- ¼ cup White wine
- Salt (to taste)
- Ground black pepper (to taste)
- 2 roughly diced tomatoes (for serving)
Instructions
- Place oil and butter in a pot and heat over low heat. Saute onion until translucent. Stir in corn, bell peppers, and potatoes. Briefly sauté.
- Add flour and roast briefly. Add white wine and reduce for a few minutes.
- Stir in the stock and bring it to a boil. When it boils, reduce the heat to medium.
- Cover the pot and simmer for 15 minutes, or until the vegetables are soft and the raw flour taste has disappeared.
- Puree the soup in a blender until smooth. If you have a stick blender, you can also use that.
- Strain the soup again if necessary to discard any solids left in the pot.
- Put the soup back on the heat and add cream. Add salt and pepper to taste. Adjust as needed.
- Disperse soup evenly into bowls, then top with diced tomatoes. Enjoy!
