Learn how to make a knockoff of the new (and very yummy) Street Corn Chowder from the summer Panera Bread menu.
Jump to RecipePanera Bread’s Street Corn Chowder has a slightly sweet flavor. This hearty soup is filled with sweet corn, poblano peppers, russet potatoes, chili powder, lime juice and cilantro in a creamy broth.
What is in Panera’s Mexican 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:
- butter – used to saute the veggies with – you can use salted or unsalted butter
- whipping cream (or heavy cream) – you could swap out milk and eliminate the water (so 4.5 cups 2% or whole milk)
- cream cheese
- water
- Vegetables & Fruit
- whole kernel corn
- fresh 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
- small sweet yellow onion
- 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, chile 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 pot.
- Dice peppers and onion. Add corn, onion, bell pepper and poblano pepper to butter and cook 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.
- Serve with tortilla strips and cilantro.
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.
Traditional elote is corn on the cob topped with mayonnaise, crumbled cheese, cilantro and spices.
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 airtight glass containers 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
- 10 Vegetable Soup
- Panera Broth Bowl
- Broccoli Cheddar Mac & Cheese
- Teriyaki Chicken & Broccoli Bowl
- Mediterranean Warm Grain Bowl
- BBQ Chicken Salad
- More Panera Recipes
More Copycat Soup Recipes
Copycat 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
E D Maull says
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.
FoodHussy says
That’s awesome – literally the best compliment I could get!
Karla says
Should the potatoes be cooked before adding?
FoodHussy says
Nope!
Emily says
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!! 🙂
FoodHussy says
aw yeah! that. makes me happy!
RB says
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.
FoodHussy says
woohoo!!! glad he liked it!