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A bowl of homemade summer corn chowder - panera copycat recipe
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Summer corn chowder (panera copycat recipe)

A homemade summer corn chowder (panera copycat) soup recipe is creamy and delicious. Use all the summer corn with this from scratch recipe!
Course Soup
Cuisine American
Keyword corn chowder, creamy corn chowder, panera copycat, summer soup
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 8 cups
Calories 348kcal
Author Katie Beck

Equipment

  • dutch oven or large pot

Ingredients

  • 4 tablespoons butter
  • ¼ cup all-purpose flour
  • 4 cups vegetable stock or chicken stock
  • 1 red onion finely diced
  • 2 garlic cloves finely chopped
  • 4 tomatoes seeded and diced
  • 1 red pepper diced
  • 1 ½ cups heavy cream
  • 5 yukon gold potatoes diced; you can use red potatoes if you prefer
  • 4 cups fresh corn kernels cut off the cob
  • ¼ teaspoon cayenne pepper estimate, if you like less spicy use less, if you like spicy, use more
  • 1 ½ tablespoon lime juice use fresh if you can
  • Salt and ground black pepper
  • ¼ cup chopped fresh parsley leaves
  • chopped green onion for garnish

Instructions

  • Melt the butter in a soup pot or a dutch oven, and then add the diced onion and red pepper. Sute until the onion is translucent, about 3-5 minutes. Add the garlic, and cook until fragrant. Sprinkle flour over the vegetables and stir to coat everything well and let the flour cook out a little bit and turn golden (this will result in a deeper flavor). Pour in the stock and bring to a boil. Add the heavy cream and potatoes, bring back to a boil for a few minutes, until the potatoes break down break down and are easily smashed in the soup (all about the thickness and texture).
  • Add the cut corn kernels and diced tomatoes to the pot and season again with a little more salt and pepper. Bring the heat down so that the soup simmers (not a harsh boil). Simmer for about 20 minutes. Throw in your fresh parsley at the end, add our bacon back in and garnish in bowls with green onion and additional parsley if you want. Be sure to remove the thyme stick when serving.

Notes

Serve this soup right away with crusty bread. Additionally, you can cool to room temperature and put into freezer safe containers and freeze for up to three months.

Nutrition

Calories: 348kcal | Carbohydrates: 44g | Fat: 18g