PANERA BREAD SUMMER CORN CHOWDER COPYCAT RECIPE

Panera Bread Summer Corn Chowder Copycat Recipe image

Provided by @MakeItYours

Number Of Ingredients 13

Previous Next

2 TBSP Olive Oil
1 TBSP Unsalted Butter
3 TBSP All Purpose Flour
5 Cups Unsalted Vegetable Stock
4 Cups of Whole Corn Kernals
2 Russet Potatoes - Diced into 1/4" Pieces
1/2 Cup Diced Red Bell Pepper into 1/4" Pieces
1/2 Cup Diced Green Bell Pepper into 1/4" Pieces
1/4 TSP Freshly Ground Black Pepper
1 Cup of Half and Half Cream
2 Roma Tomatoes Diced for Garnishing
1/2 Cup Thin Sliced Basil Leaves for Garnishing
Salt to taste

Steps:

Add the oil and butter to a pot or dutch oven over low heat. Saute the onion for about 10 minutes over the low heat until onion becomes transparent.
Sprinkle the flour over the onion, cook for an additional 5 minutes stirring occasionally.
Add the broth and potatoes and bring to a boil. Reduce heat to medium and simmer, covered, until the potatoes are tender, about 10 minutes.
Add the corn, the bell peppers, salt, pepper and the half and half. Continue to simmer over low heat for 10 minutes, stirring frequently.
Ladle the soup into a serving bowl and garnish with the tomato and basil.