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Panera Summer Corn Chowder Recipe

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 mins
Cook Time 35 mins
Total Time 50 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!
Keyword Panera Summer Corn Chowder Recipe