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Panera Bread Summer Corn Chowder

Panera Bread Summer Corn Chowder

5 from 1 vote
Prep Time 10 mins
Cook Time 30 mins
Servings 6
Calories 220 kcal


  • 2 tbsp olive oil
  • 2 tbsp unsalted butter
  • 1 large onion, cut into 1/4-inch pieces
  • 3 tbsp flour
  • 5 cups vegetable broth
  • 2 russet potatoes, cut into 1/4-inch pieces
  • 4 cups fresh corn kernels
  • 1/2 cup red bell pepper, cut into 1/4 inch pieces
  • 1/2 cup green bell pepper, cut into 1/4 inch pieces
  • salt, to taste
  • 1/4 tsp freshly ground black pepper
  • 1 cup half-and-half
  • 2 ripe plum tomatoes, seeded and cut into 1/4-inch pieces, for garnish
  • 1/2 cup thinly sliced fresh basil leaves, for garnish


  • Add the olive oil and butter to a pot over low heat. Saute the diced onion for about 10 minutes over low heat until the onion becomes transparent.
  • Sprinkle the flour over the onion, and cook for an additional 5 minutes stirring occasionally.
  • Next, add the vegetable broth and potatoes to the pot and bring to a boil. Reduce heat to medium, cover the pot with a lid, and allow it to simmer until the potatoes are tender, for about 10 minutes.
  • Add the corn, bell peppers, salt, pepper and half and half. Continue to simmer the chowder over low heat for about 10 minutes, stirring frequently.
  • Ladle the soup into a serving bowl, and garnish with the tomato and basil.


  • Make sure that your potatoes and bell peppers are diced into small pieces, 1/4 inches or smaller. This ensures that each piece is cooked thoroughly in the least amount of time, and gives you a full bite without being too big to chew. 
  • You can choose any garnish you like. If you don't have fresh basil, you can use green onion slices or even parsley.
  • This is a vegetarian dish, but if you have a meat-lover in your family as I do, you can add pieces of bacon to the top. 
  • This soup can be stored in the refrigerator in an air-tight container for 4 to 5 days. Be sure to omit the garnish if you're storing the soup, and add it just before serving.