Panera Summer Corn Chowder Recipe
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.
Prep Time 15 minutes mins
Cook Time 35 minutes mins
Total Time 50 minutes mins
Course Soup
Cuisine American
Servings 4
Calories 544 kcal
- 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)
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!
Calories: 544kcal
Keyword Panera Summer Corn Chowder Recipe