Is Panera's chowder vegetarian?

Yes, it is. Panera uses all vegetarian friendly ingredients for this popular summer soup, including a vegetable broth base.

Is this corn chowder dairy free?

The original Panera version uses sweet cream, but you can make this copycat recipe dairy-free by substituting heavy cream with full fat coconut milk.

How long is summer corn chowder at Panera?

Summer corn chowder is typically available at Panera Bread restaurants for a limited time each summer, usually from mid-June to mid-September.

How do you store Panera summer corn chowder?

Store leftovers in an airtight container in the fridge for up to 4 days. Reheat on medium to medium low heat; avoid boiling to prevent the soup from separating.

Creamy Summer Corn Chowder Copycat

This rich and creamy summer corn chowder is a flavorful vegetarian dish that captures the essence of the season. It combines fresh sweet corn, tender red potatoes, and a hint of Tex-Mex spice for a satisfying meal.

List of ingredients

2 tablespoons unsalted butter – used for sautéing the aromatic vegetables.
1 cup yellow onion (diced) – provides a savory and sweet base.
½ cup poblano pepper (diced) – adds a mild, earthy heat to the broth.
½ cup red bell pepper (diced) – contributes color and a touch of sweetness.
1 tablespoon garlic (minced) – adds a deep, aromatic pungency.
¼ cup all-purpose flour or gluten free flour – acts as the thickening agent for the roux.
¼ cup white grape juice – serves as an alcohol-free substitute for mirin to add acidity and sweetness.
5 cups vegetable broth – creates a savory, plant-based liquid foundation.
2 cups red potatoes with skins (cut in ¼-inch cubes (3 medium potatoes)) – adds heartiness and a creamy texture.
2 teaspoons salt – enhances all the flavors in the pot.
½ teaspoon white pepper – provides a subtle heat without visible black specks.
¼ teaspoon garlic powder – reinforces the garlic profile throughout the soup.
⅛ teaspoon ground turmeric – gives the chowder a vibrant golden color.
⅛ teaspoon cayenne – adds a very slight kick of warmth.
4 cups fresh corn (cut off the cob (6 cobs)) – the primary star of the dish.
¾ cup roasted jalapeño and tomato salsa (such as Frontera medium) – introduces zesty, roasted flavors.
¼ cup fresh cilantro (chopped) – provides a bright, herbal finish.
1 cup heavy whipping cream – creates the signature velvety texture.
1 tablespoon freshly squeezed lime juice – adds a necessary citrus brightness to balance the richness.

step-by-step instructions

Sauté Aromatics: Melt the butter in a large, heavy bottomed soup pot over medium high heat. Add the diced peppers and onions and sauté for 5 minutes, stirring frequently to prevent browning.
Add Garlic: Stir in the minced garlic and cook for about 1 minute until it becomes fragrant.
Prepare the Roux: Sprinkle the flour over the sautéed vegetables and whisk for 2 minutes to cook out the raw flour taste.
Deglaze the Pot: Increase the heat to medium high and slowly pour in the white grape juice. Use a wooden turner to scrape all the browned bits off the bottom of the pot for maximum flavor.
Incorporate Broth: Slowly add ½ cup of vegetable broth and continue scraping the bottom until it is completely clean. Gradually pour in the remaining vegetable broth, whisking constantly to ensure there are no lumps.
Cook Potatoes: Add the diced potatoes and salt to the pot. Stir with a wooden spoon, cover, and bring to a boil; then, lower the heat to medium low, partially cover, and simmer for 6 minutes or until the potatoes are tender.
Simmer Main Ingredients: Stir in the dried spices, fresh corn kernels, roasted salsa, and fresh cilantro. Cover and cook on medium low heat for an additional 8 minutes. (Tip: For a thicker consistency, remove 2 cups of the soup, puree it in a blender, and stir it back into the pot).
Finish with Cream: Remove the soup from the heat source. Pour in the heavy cream and freshly squeezed lime juice, stirring well to combine.
Garnish and Serve: Sprinkle with additional fresh cilantro and serve hot with a baguette, kettle chips, or a crisp apple.

Professional Cooking Tips

Maximize Sweetness with Fresh Corn

Using fresh corn cut directly from the cob provides a superior sweetness and snap compared to frozen or canned versions. If fresh corn is unavailable, frozen corn is a better second choice than canned, provided you do not overcook it.

Use the Bundt Pan Technique for Corn

To reduce the mess when cutting corn off the cob, place the tip of the cob in the center hole of a Bundt pan. This allows the kernels to fall directly into the bowl of the pan rather than bouncing across your countertop.

Select Waxy Red Potatoes

Red potatoes are ideal for chowders because they hold their shape well during the simmering process. Unlike Russet potatoes, which can break down and make the soup grainy, red potatoes provide clean, distinct cubes of texture.

Use a Heavy Bottomed Pot

A Dutch oven or a heavy-bottomed stockpot is essential to ensure even heat distribution. This prevents the butter and flour roux from scorching and ensures the vegetables sauté uniformly without burning.

Ingredient Substitutions

Creating a Vegan Version

Replace the unsalted butter with a high-quality vegan butter or margarine. In place of heavy whipping cream, use full-fat canned coconut milk or a cashew-based cream to maintain the richness.

Gluten-Free Flour Alternatives

You can use a 1:1 gluten-free all-purpose flour blend to keep the soup gluten-free. Ensure the blend contains xanthan gum to provide the same thickening properties as wheat flour.

Adding Protein for Extra Heartiness

While this is a vegetarian soup, you can add cooked shrimp or shredded chicken for extra protein. Stir these in during the final 8 minutes of simmering to ensure they are heated through without overcooking.

Enhancing the Umami Profile

For a deeper, more savory taste, stir in one tablespoon of nutritional yeast along with the dried spices. This adds a nutty, cheesy depth that complements the corn and cream perfectly.

Texture and Consistency Adjustments

Achieving a Thicker Chowder

If the soup is too thin, the most effective method is to puree a portion of the finished soup. Blend two cups of the mixture until smooth and stir it back in to naturally thicken the base without adding more flour.

Adjusting for a Lighter Broth

If you prefer a lighter consistency, reduce the amount of flour to two tablespoons. You can also substitute half of the heavy cream with whole milk or a splash of the vegetable broth.

Preventing Cream Separation

Always remove the pot from the heat before stirring in the heavy cream. Boiling the soup after the cream is added can cause the dairy to separate or curdle, ruining the smooth texture.

Serving Suggestions and Pairings

Traditional Bread Accompaniments

Serve this chowder with a crusty French baguette or warm sourdough bread. The acidity and crunch of the bread provide a perfect contrast to the creamy, sweet nature of the corn.

Complementary Side Dishes

A crisp apple or a side of kettle chips mirrors the classic Panera presentation. For a more balanced meal, pair the soup with a light tomato basil cucumber salad to cut through the richness.

Creative Garnish Ideas

Beyond fresh cilantro, try topping each bowl with diced avocado or a dollop of sour cream. A squeeze of extra lime juice right before serving can further brighten the flavors.

Storage and Reheating Guide

Refrigeration Best Practices

Store any leftover chowder in an airtight container in the refrigerator for up to four days. Ensure the soup is cooled slightly before sealing to prevent excessive condensation inside the container.

Freezing the Soup Base

This chowder does not freeze well once the cream is added due to the potatoes and dairy. To freeze, omit the heavy cream and lime juice, freeze the base, and then add the fresh dairy when reheating.

Reheating Without Curdling

Warm the soup in a saucepan over medium-low heat, stirring frequently. Avoid bringing the chowder to a rapid boil during reheating, as this can cause the cream to separate from the broth.

Troubleshooting Common Issues

Fixing a Soup That Is Too Thin

If the soup remains too watery after simmering, create a small slurry of one teaspoon cornstarch and a tablespoon of water. Stir this into the simmering soup and cook for two minutes to achieve a thicker body.

Correcting Overly Salty Broth

If the soup tastes too salty, add a splash of unsalted vegetable broth or a bit more heavy cream. In some cases, adding a small piece of peeled potato can help absorb excess salt during simmering.

Handling Undercooked Potatoes

If the potatoes are still firm after the initial simmer, extend the cooking time by another few minutes before adding the corn. Always test a cube with a fork to ensure it is tender before proceeding.

Managing the Spice Level

If the cayenne or salsa makes the soup too spicy for your preference, stir in an extra tablespoon of heavy cream or a pinch of sugar. This helps neutralize the heat and balances the flavor profile.

Make-Ahead Advice

Preparing Vegetables in Advance

You can dice the onions, peppers, and potatoes up to 24 hours in advance. Store them in separate airtight containers in the fridge to significantly reduce the active prep time on cooking day.

Pre-Cooking the Base

The soup can be cooked up until the point of adding the cream and lime juice. Store this base in the fridge and simply heat it up and finish it with the dairy just before serving.

Prepping Fresh Corn

Cut the corn off the cobs and store the kernels in a sealed container. This makes the final steps of the recipe much faster and keeps your kitchen cleaner during the actual cooking process.

Frequently Asked Questions

Is this corn chowder vegetarian?

Yes, this recipe is fully vegetarian as it uses vegetable broth and plant-based aromatics. All ingredients are selected to ensure no animal-derived broths or fats are used.

Can I use canned corn instead of fresh?

While you can use canned corn, it will lack the sweetness and texture of fresh corn. If using canned, drain and rinse the kernels thoroughly to remove excess sodium before adding them to the pot.

How do I make this soup dairy-free?

You can make this dish dairy-free by using vegan butter for the roux and full-fat coconut milk instead of heavy whipping cream. This maintains the creamy mouthfeel while remaining plant-based.

What is the best way to deglaze the pot?

Pour the white grape juice into the hot pan while constantly scraping the bottom with a wooden spoon. This process lifts the caramelized bits of vegetables, which adds deep flavor to the overall soup.

Why use white pepper instead of black pepper?

White pepper provides a similar heat to black pepper but is more subtle in flavor and disappears visually into the light-colored chowder. This keeps the soup looking clean and professional.