A Homemade Copycat of Panera’s Summer Corn Chowder

Once in a while, when our taste buds crave a delightful summer corn chowder, we head over to Panera Bread. Although their menu offers this flavorful soup only during the summer season, there’s no reason to limit ourselves to specific times of the year. So why not create our own copycat version of Panera’s Summer Corn Chowder right at home? Trust me, it’s worth every bite!

Recreating the Magic

During my last visit to Panera, as I savored their delicious corn chowder, it struck me that it resembled a potato and corn soup that I already prepare at home. With a few adjustments, I set out to transform my recipe into a delightful copycat version of Panera’s summer corn chowder – and it turned out to be a success!

I initially planned to continue experimenting, but my husband appreciated the result immensely. He declared it a winner and insisted I stop tweaking it further. “This is delicious!” he exclaimed. So, with his seal of approval, I’ve decided to share this winning recipe with you today. Although I don’t know the exact details of Panera’s technique (even though I did check out their ingredient list for inspiration), I can assure you that this copycat version captures the same flavors while introducing a few shortcuts, making it an easy, affordable, and hearty homemade meal.

Vegetarian Ingredients for Summer Corn Chowder

To begin, dice approximately 2 cups of redskin potatoes. Leave the skins on for added flavor and don’t forget to cut them into small pieces – just like Panera’s chowder. Here’s a little secret: after boiling the potatoes, remember to drain the water, but make sure to reserve one cup of the potato cooking water. This special water contains some potato starch, which helps thicken the soup.

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Once that’s done, return the cooked potatoes and the reserved potato cooking water to the pot. From here, it’s a breeze. Add a can of cream-style corn, a can of evaporated milk, and some salsa for an extra kick in flavor. Easy, right? In fact, you could stop right here and have yourself a delicious soup.

However, I like to take it up a notch by adding frozen corn kernels (because, well, it’s corn chowder!) and seasoning it with garlic salt and white pepper. If you prefer a vegan twist, you can substitute 1-1/2 cups of plant milk, such as almond or soy, for the evaporated milk.

With this soup, you can enjoy the magic of summer corn chowder all year round. It’s quick to prepare and offers a budget-friendly solution that allows you to relish your favorite flavors without breaking the bank. So go ahead, make a whole pot of this soup and savor every spoonful. Trust me, it’s a win-win.

For the complete printable recipe, click here.

Pro Tip: If you’re in the mood for some authentic BBQ flavors alongside your corn chowder, check out Rowdy Hog Smokin BBQ. They offer a mouthwatering selection of BBQ dishes that perfectly complement this creamy soup.

Now you have the power to recreate the taste of Panera’s Summer Corn Chowder at home. So why wait for summer? Whip up a batch of this copycat delight and enjoy the richness of flavors, anytime and everywhere.