Recipe: Panera’s Summer Corn Chowder
Our family used to eat at Panera Breadat least once a week. My husband loved their soups, and would always try to guess the ingredients or try to make copycat recipes. Panera’s Summer Corn Chowder was one of his favorites, and he’s been perfecting it for over a year now. We took various corn chowder recipes and methods and created this one! If you are a fan of Panera soups, you should also try our Baked Potato soup recipe.
As is the key with most of our soups, fresh herbs play a big part. Fresh Dill, Rosemary and Chives all find their way into the chowder. We also add in fresh corn and red potatoes (with the skin left on) to add texture and sweetness. We love having a lot of vegetables in our soups, and really you could add or subtract any number of our vegetables and add your favorites in. Carrots, Celery and Green Peppers add great color contrast though!
The great thing about soups and chowders (this one in particular) is the amount of leftovers it makes. We froze over 5 Mason jars worth and had enough for leftovers the next day as well! Oh, and this one is usually a hit with the kids too. 
Although I say to cut the veggies while the potatoes are cooking, I would recommend doing all the cutting prior to starting this chowder. It makes it a lot easier to have everything prepared and avoid having to rush and lose a finger chopping up so many veggies! Remember, if you like thicker chowder, then let some of the liquid boil out with the lid off before adding the final cream and milk. If you like your chowder more of a soup consistency, then leave the lid on. Just be sure to stir frequently to avoid burning at the bottom! This summer corn chowder is definitely one of my favorite soups and one of the only soups that I love eating in the summertime. Enjoy!
- 4 ears of corn (cut off of cob)
- 2 medium carrots chopped
- 3 celery stalks chopped
- ½ vidalia sweet onion diced
- ½ green pepper diced
- 2 sprigs of fresh rosemary (chopped)
- 4 shots of fresh chives (chopped)
- 2 sprigs of fresh dill (chopped)
- About 10 red potatoes chopped
- About 6 Yukon Gold potatoes peeled and chopped
- ½ container chicken stock
- 1 can of sweet organic corn
- 3 cups water
- 2 tablespoons farm butter
- 1 tablespoon extra-virgin olive oil
- 1 cup heavy whipping cream
- ½ cup Whole Milk
- Add 3 cups of water to a large pot along with the chopped Yukon Gold potatoes and corn off the cob. Bring to a boil and cook on medium high for 15 minutes.
- While the potatoes and corn are cooking add the butter and olive oil to a large frying pan over medium heat. Once the butter has melted add the carrots, celery, onion, and pepper. Stir and cover. Cook for about 5 minutes but make sure it doesn’t brown.
- Add in the chopped herbs and cook for an additional minute.
- Add all the ingredients from the frying pan into the pot of potatoes. Then add the chicken stock, can of corn and chopped up red potatoes. Bring to boil and cover.
- Simmer for approximately 20 minutes. (Add more water if necessary).
- Remove lid and add whipping cream and whole milk. Let cook an additional minute. Ladle the soup into bowls and serve.
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