Panera Mexican Street Corn Chowder
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Panera Mexican Street Corn Chowder is a creamy, flavorful soup packed with sweet corn, roasted poblano peppers and tender potatoes, all simmered in a rich and creamy broth.
This copycat recipe recreates the comforting, slightly spicy chowder with a blend of savory seasonings, fresh vegetables and a touch of lime juice for brightness.
What You Will ❤️ About Panera Street Corn Chowder
- Sweet & Light – for a potato-based chowder – this is a light soup! It doesn’t weigh you down.
- Quick! Prep this recipe in just 10 minutes and it’s ready to eat in 30 minutes.
- Flavor bomb! I love the combination of sweetness, crunch and a little spicy!
What is in Panera Mexican Style Street Corn Chowder?
Mexican Street Corn is delicious and packed full of yummy ingredients that combines Street Corn with their already well-know corn chowder. Here’s what you’ll need:
- Dairy & Liquid:
- whipping cream (or heavy cream) – you could swap out milk and eliminate the water (so 4.5 cups 2% or whole milk)
- cream cheese – you could also go lower fat and use neufchatel cheese
- water
- Vegetables & Fruit
- whole kernel corn
- sweet summer corn is always best – you can even grill it for a few minutes before you cut off the cobs if you’re really feeling ambitious
- otherwise frozen corn kernels work fine – try and find the fire-roasted corn as its got more flavor
- small sweet yellow onion – if you’re in a pinch you could use dehydrated onion but I think fresh has a better texture
- red bell pepper – I used the mini sweet peppers and they worked great!
- poblano pepper – these are large, mild flavored and slightly spicy dark green peppers
- russet potatoes
- lime – I love using fresh lime juice as it has more flavor than the bottled lime juice and it’s a great garnish for this soup
- whole kernel corn
- Seasonings
- corn starch – this helps thick the chowder quickly
- black pepper, ground white pepper, garlic powder, chili pepper powder, salt, Bay leaf, sugar, cilantro
- OPTIONAL: Blue corn tortilla strips for the topping (I ran out!! argh!)
How do you make corn chowder?
This soup is so comforting and delicious and – best of all – it’s EASY to make!!! I made this big batch and then froze the leftovers!
- Melt butter in a Dutch oven or a large soup pot.
- Dice peppers and onion. Add corn, onion, bell pepper and poblano pepper to butter and sauté over medium heat until softened.
- Sprinkle corn starch over veggie mixture. Stir and cook for 1 minute.
- Gradually stir in cream and water. Add black pepper, white pepper, garlic powder, chili powder, salt, bay leaf, sugar and potatoes and bring to a simmer or low boil.
- Simmer on low heat for 15-20 minutes or until potatoes are soft.
- Turn heat to low and stir in lime juice and cream cheese until cheese is melted. This will give you the creamy texture!
- Serve with tortilla strips, cilantro and a dollop of sour cream (if you like).
Tips & Tricks
Heck yeah!! They typically have a Summer Corn Chowder but this year they came out with this Mexican Street Corn Chowder and added peppers and seasonings. It’s very tasty!
Yes it is – there’s no broth so no worries there. It is not vegan however.
Elote is the other name and that literally means “corn cob”. Corn on the cob is a popular street food in Mexico. It’s colorful and flavorful, topped with crumbled cheese, mayonnaise, and spicy crunchies.
This recipe makes enough for 6-8. That said – you might have leftovers! Store in an airtight container and refrigerate up to a week – or freeze up to three months. Reheat in the microwave for 2-3 minutes.
Yes – I tested it! The texture is a little different than the first time you make it – but the taste is just as delicious!
Modifications for this Corn Chowder Soup
- Gluten free? This recipe is gluten free (check your cornstarch – it’s the only ingredient that could potentially have gluten – but most don’t).
- Vegan or dairy free? Use full fat coconut milk, vegan butter, or margarine.
- Meat? Add bacon, shredded chicken, ground sausage or shrimp.
- Thicker? Puree half the soup in a blender and add back in.
- More Toppings? Diced avocado and tomato, tortilla strips, cotija cheese
More Street Corn Recipes
More Panera Copycat Recipes
Panera Mexican Street Corn Chowder
Ingredients
- 3 tbsp butter
- 2 cups whole kernel corn
- 1 small sweet onion diced
- 1 red bell pepper diced
- 1 poblano pepper diced
- 1 tbsp cornstarch
- 2.5 cups whipping cream
- 2 cups water
- 1/2 tsp black pepper
- 1/4 tsp ground white pepper
- 1/2 tsp garlic powder
- 1/2 tsp chili powder
- 1 tbsp salt
- 1 bay leaf
- 2 tbsp sugar
- 3 medium russet potatoes peeled & diced
- 8 oz cream cheese diced
- 1 lime juiced
- 1/4 cup fresh cilantro chopped
- tortilla strips
Instructions
- Melt butter in a Dutch oven or a large pot.3 tbsp butter
- Dice peppers and onion. Add corn, onion, bell pepper and poblano pepper to butter and cook over medium heat until softened.2 cups whole kernel corn, 1 small sweet onion, 1 red bell pepper, 1 poblano pepper
- Sprinkle corn starch over veggie mixture. Stir and cook for 1 minute.1 tbsp cornstarch
- Gradually stir in cream and water. Add black pepper, white pepper, garlic powder, chili powder, salt, bay leaf, sugar and potatoes and bring to a simmer or low boil.2.5 cups whipping cream, 2 cups water, 1/2 tsp black pepper, 1/4 tsp ground white pepper, 1/2 tsp garlic powder, 1/2 tsp chili powder, 1 tbsp salt, 1 bay leaf, 3 medium russet potatoes, 2 tbsp sugar
- Simmer on low heat for 15-20 minutes or until potatoes are soft.
- Turn heat to low and stir in lime juice and cream cheese until cheese is melted.8 oz cream cheese, 1 lime
- Serve with tortilla strips and cilantro.1/4 cup fresh cilantro, tortilla strips
I made this recipe last night and it was delicious. I saved some that I purchased at Panera earlier this week so I could compare the two. They were very close in flavor. Actually yours was better because there was more corn in it. Good job food hussy.
That’s awesome – literally the best compliment I could get!
Should the potatoes be cooked before adding?
Nope!
This is my favorite soup from Panera I was so sad when they took it off the menu! Thank you for making this it tastes just like it!! 🙂
aw yeah! that. makes me happy!
I needed to use up leftover sweet corn and this was perfect. My husband absolutely loved it. I did add a little extra chipotle because he likes a bite. He wouldn’t quit eating it.
woohoo!!! glad he liked it!