Corn Chowder a la Panera Bread
A hearty and flavorful soup highlighting the sweetness of corn, with potatoes, and peppers.
Soups and Stews
green bell pepper
red bell pepper
kernels off the cob
half and half cream
salt and pepper
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!
Click to share on Pinterest (Opens in new window)
Click to share on Facebook (Opens in new window)
Click to share on Twitter (Opens in new window)
Click to share on LinkedIn (Opens in new window)
Click to share on Tumblr (Opens in new window)