Corn Chowder a la Panera Bread
One of the things I love about spring and summer-time is corn season!!! You can easily get corn anywhere and they are super sweet at this time of the year. Although it’s starting to get warm, one of my boyfriend’s favorite thing to eat at this time is corn chowder. He absolutely loves this soup. When he first moved down to Santa Monica, he literally had corn chowder 3-4 times a week at Panera Bread. And when I would come to visit him, it became our go-to quick meal since Panera Bread was a minute away and this soup was deliciously addicting.
What’s so great about Corn Chowder?
My boyfriend’s love for corn chowder is strong. It’s a soup that is hearty and very flavorful. It’s not too thick nor too creamy. The soup starts with sweet onions providing a sweet base to build on. With the addition of the sweet corn, those natural sweet undertones meld together and create magic. While the potatoes provide a soft and creamy texture, and the peppers give you a bit of a crunch. Corn chowder has all the textures and flavors that a classic soup should have.
Corn Chowder a la Panera Bread
Since my boyfriend was obsessed with the corn chowder at the Panera Bread, I wanted to make a similar version. I looked at a couple of different recipes to get inspiration and I think I finally found the perfect combination. There are only 7 ingredients in this simple recipe – corn, potatoes, green and red bell pepper, beef stock, half and half cream, and sweet onions.
It is a huge hit whenever I make it for dinner. I love it fresh right after I make it, but I also really enjoy a bowl of leftovers. I usually make a huge batch and we’ll have it for lunch or dinner for the next couple of days. The soup is great by itself, with a side salad or with slices of garlic toast. If you’re really hungry, adding a grilled cheese or a simple ham sandwich will work too. However you chose to eat it, I’m sure it’ll be amazing!
More recipes from LouweezyAnne? Check them out here.
| Cook Time | 45 minutes |
| Servings |
servings
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- 1 medium sweet onion diced
- 3 tbsp. flour
- 2 medium russet potatoes
- 5 cups beef stock
- 1/2 green bell pepper diced
- 1/2 red bell pepper diced
- 4 fresh corn kernels off the cob
- 1 cup half and half cream
- 2 tbsp. butter
- 1 tbsp. olive oil
- salt and pepper to taste
Ingredients
|
|
- Dice sweet onions and cook on low in the butter and oil. Cook for about 8-10 minutes till it's translucent.
- While waiting for the onions to cook, chop potatoes to bite size pieces.
- Add flour to the onions and cook for another 3 minutes.
- Add beef stock and potatoes. Turn to high heat and wait till the soup begins to boil. Lower heat to medium, cover and simmer for 8-10 minutes.
- Prepare the corn and the peppers by removing the kernels from the cobs and chopping the green and red bell peppers into bite size pieces.
- Once the potatoes become tender, add the corn, peppers, and half and half cream. Season with salt and pepper to taste. Simmer for another 10 minutes, and enjoy!
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