Panera Mexican Street Corn Chowder Copycat Recipe

5 stars from 3 reviews

Recreate Panera Mexican Street Corn Chowder with simple ingredients and just 10 minutes of prep. It’s sweet, savory, and oh-so-creamy!!

Servings:

Prep Time10

Cook Time25

Total Time35

3 tablespoons salted butter
1 medium yellow onion diced
1/2 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon granulated garlic
1 1/2 teaspoons Mexican chili powder
3 tablespoons all-purpose flour
4 cups chicken stock
Juice from 1 lime
45 ounces canned diced potatoes 3 15 ounce cans, drained
45.75 ounces cans southwest corn 3 15.25 ounce cans drained (I used Del Monte southwest corn with poblano & red peppers)
1 cup heavy cream
fresh cilantro chopped
blue corn tortilla strips for garnish optional

Saute Onion: In a large pot or dutch oven, melt the butter over medium heat. Add the diced yellow onion and sauté until translucent, about 2-3 minutes.
Add Seasonings: Add the salt, black pepper, granulated garlic, and Mexican chili powder. Stir to combine.
Incorporate Flour: Stir in the flour and cook for an additional 1-2 minutes (until it thickens).
Whisk in Stock: Whisk in the chicken stock and lime juice. Cook over medium heat, stirring constantly until thickened (approximately 5-7 minutes).
Add Potatoes and Corn: Add the diced potatoes and southwest corn. Stir to combine.
Simmer: Allow the soup to come to a simmer, then simmer for 5 minutes.
Adjust Seasonings: Taste the soup and adjust the seasonings to your preference.
Stir in Cream: Stir in the heavy cream and bring to a boil. Reduce the heat to medium-low and simmer for 5 minutes to meld the flavors.
Add Cilantro: Stir in the fresh chopped cilantro.
Garnish and Serve: Serve hot and garnish with the blue corn tortilla strips and fresh cilantro. Enjoy!

This Street Corn Chowder can be stored in an airtight container in the refrigerator for up to 3-4 days.

For longer storage, you can freeze the soup for up to 3 months. Thaw it in the refrigerator overnight before reheating.