Recipe for Panera Summer Corn Chowder That Tastes Like Home

Summer is the perfect time to enjoy fresh, vibrant flavors, and Panera Summer Corn Chowder captures that essence beautifully. This creamy, comforting soup combines the sweetness of fresh corn with tender potatoes and a hint of smoky bacon, making it an irresistible treat on warm days.

Whether you’re looking for a light lunch or a delightful starter for a summer dinner, this chowder delivers a harmonious balance of textures and flavors that will keep you coming back for more.

What sets this recipe apart is its simplicity and use of fresh ingredients that celebrate the season. With a velvety broth enriched by cream and a medley of aromatic vegetables, it’s a cozy yet refreshing dish that feels both indulgent and wholesome.

Plus, it’s easy enough for any home cook to prepare, even on a busy weekday.

Why You’ll Love This Recipe

This Panera Summer Corn Chowder is a perfect blend of sweet, savory, and creamy, making it a crowd-pleaser for any occasion. The fresh corn kernels burst with flavor in every spoonful, while the potatoes add a satisfying heartiness without weighing the soup down.

It’s also incredibly versatile—you can easily adjust the spice level, make it vegetarian, or add your favorite herbs for a personalized touch.

Another reason to love this recipe is how quickly it comes together. With just one pot, minimal prep, and straightforward steps, you can have a wholesome meal ready in under 45 minutes.

It’s an excellent way to enjoy the bounty of summer produce and bring a little taste of Panera’s famous chowder right into your kitchen.

Ingredients

• 4 cups fresh corn kernels (about 6 ears of corn)
• 2 medium Yukon Gold potatoes, peeled and diced
• 4 slices bacon, chopped
• 1 medium yellow onion, finely chopped
• 2 cloves garlic, minced
• 3 cups chicken broth (or vegetable broth for vegetarian)
• 1 cup heavy cream
• 1/2 cup whole milk
• 2 tablespoons unsalted butter
• 1 teaspoon smoked paprika
• Salt and freshly ground black pepper, to taste
• Fresh chives or parsley, chopped (for garnish)

Equipment

• Large heavy-bottomed pot or Dutch oven
• Sharp chef’s knife
• Cutting board
• Wooden spoon or heatproof spatula
• Measuring cups and spoons
• Immersion blender (optional)
• Ladle
• Bowl for garnish preparation

Instructions

1. Cook the bacon: Place the chopped bacon in the large pot over medium heat. Cook until crisp and golden, about 5-7 minutes. Use a slotted spoon to remove the bacon and set it aside on a paper towel-lined plate. Leave the rendered bacon fat in the pot.
2. Sauté the aromatics: Add the butter to the bacon fat in the pot. Once melted, add the chopped onion and cook until soft and translucent, about 4-5 minutes. Stir in the minced garlic and smoked paprika, cooking for an additional 1 minute until fragrant.
3. Add potatoes and corn: Stir in the diced potatoes and fresh corn kernels. Cook for 2-3 minutes to let the flavors meld, stirring frequently to prevent sticking.
4. Pour in the broth: Add the chicken broth, ensuring the vegetables are fully submerged. Bring the mixture to a boil, then reduce heat to a simmer. Cover and cook for 15-20 minutes, or until the potatoes are fork-tender.
5. Blend the chowder (optional): For a creamier texture, use an immersion blender to partially puree the soup directly in the pot, leaving some chunks for texture. Alternatively, transfer 2 cups of the soup to a blender, puree, and return to the pot.
6. Add cream and milk: Stir in the heavy cream and whole milk. Heat gently over low heat, but do not boil, to avoid curdling. Adjust seasoning with salt and pepper to taste.
7. Finish with bacon and garnish: Stir half of the cooked bacon into the chowder. Ladle the soup into bowls, then sprinkle with the remaining bacon and fresh chives or parsley for a burst of color and flavor.
8. Serve warm: Enjoy your Panera Summer Corn Chowder immediately for the best flavor and texture.

Tips & Variations

“Use fresh corn for the best flavor—frozen corn can work but will lack that bright, sweet taste.”

• Make it vegetarian: Swap the chicken broth for vegetable broth and omit the bacon. Add a pinch of smoked paprika or liquid smoke to mimic the smoky flavor.
• Spice it up: Add a diced jalapeño or a pinch of cayenne pepper when cooking the onions for a subtle kick.
• Texture tweak: For a chunkier chowder, skip blending altogether and simply mash some potatoes with the back of a spoon to thicken the soup.
• Herb options: Fresh thyme or dill work wonderfully as alternatives to chives or parsley.
• Make ahead: This chowder can be made a day in advance and tastes even better the next day. Reheat gently on the stove, adding a splash of milk if needed.

Nutrition Facts

Serving Suggestions

This rich and creamy Panera Summer Corn Chowder pairs beautifully with a variety of dishes. Serve it alongside a crisp green salad with a tangy vinaigrette to balance the creaminess.

A crusty artisan bread or garlic baguette is perfect for dipping and soaking up every last drop.

For a more substantial meal, accompany the chowder with a light sandwich—perhaps a turkey and avocado wrap or a classic grilled cheese. To keep things light and fresh, a chilled white wine such as Sauvignon Blanc or a sparkling water with lemon complements the flavors wonderfully.

Conclusion

Panera Summer Corn Chowder is a delicious way to celebrate the flavors of the season, offering a comforting yet fresh soup that’s sure to become a favorite in your recipe rotation. Its creamy texture, sweet corn, and smoky bacon create a satisfying meal that’s easy to prepare and perfect for any summer day.

Whether you’re cooking for family, friends, or just yourself, this chowder brings warmth and joy to the table.

Give this recipe a try and enjoy the taste of summer in every bite! Don’t forget to experiment with the variations and share your own tips.

For more comforting recipes, check out our Creamy Tomato Basil Soup, Classic Chicken Noodle Soup, and Roasted Vegetable Salad. Happy cooking!

{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Panera Summer Corn Chowder”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “A creamy and refreshing chowder featuring fresh summer corn and a blend of vegetables. Perfect for warm weather, this recipe balances sweetness and savory flavors.”, “prepTime”: “PT15M”, “cookTime”: “PT30M”, “totalTime”: “PT45M”, “recipeYield”: “6 servings”, “recipeIngredient”: [“4 cups fresh corn kernels (about 6 ears)”, “1 medium yellow onion, diced”, “2 cloves garlic, minced”, “2 medium potatoes, peeled and diced”, “3 cups vegetable broth”, “1 cup heavy cream”, “1 cup whole milk”, “2 tablespoons unsalted butter”, “1 red bell pepper, diced”, “1 teaspoon smoked paprika”, “Salt and pepper to taste”, “2 tablespoons fresh chives, chopped”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Melt butter in a large pot over medium heat.”}, {“@type”: “HowToStep”, “text”: “Add onion and garlic; saut\u00e9 until translucent.”}, {“@type”: “HowToStep”, “text”: “Stir in diced potatoes, red bell pepper, and smoked paprika; cook for 5 minutes.”}, {“@type”: “HowToStep”, “text”: “Add corn kernels and vegetable broth; bring to a boil.”}, {“@type”: “HowToStep”, “text”: “Reduce heat and simmer until potatoes are tender, about 15 minutes.”}, {“@type”: “HowToStep”, “text”: “Using an immersion blender, partially puree the chowder to desired consistency.”}, {“@type”: “HowToStep”, “text”: “Stir in heavy cream and milk; heat through without boiling.”}, {“@type”: “HowToStep”, “text”: “Season with salt and pepper to taste.”}, {“@type”: “HowToStep”, “text”: “Garnish with fresh chives before serving.”}], “nutrition”: {“calories”: “280 kcal”, “proteinContent”: “6 g”, “fatContent”: “15 g”, “carbohydrateContent”: “28 g”}}