Panera Bread Mexican Street Corn Chowder Recipe

This Panera Bread Mexican Street Corn Chowder Recipe is a smoky, creamy fiesta in a bowl—the exact meal I crave when I want the vibrant flavors of street food with the comfort of a hot soup. A perfect combo of sweet charred corn, tender skin-on potatoes, and a velvety broth spiked with lime and chili, it is a zesty masterpiece that wakes up the palate. Ideally the corn kernels should be charred in a hot skillet before adding to the pot to unlock that authentic, smoky “elote” flavor profile that defines the dish.

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Panera Bread Mexican Street Corn Chowder Recipe Ingredients

• 4 cups corn kernels (fresh, frozen, or canned)
• 2 tbsp unsalted butter
• 1 tbsp vegetable oil
• 1 medium yellow onion, diced
• 1 red bell pepper, diced
• 1 poblano pepper, seeded and diced
• 2 cloves garlic, minced
• 2 tbsp all-purpose flour
• 4 cups vegetable or chicken broth
• 2 medium potatoes (Russet or Yukon Gold), peeled and cubed
• 1 cup heavy cream or half and half
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• Juice of 1 lime
• Salt and black pepper to taste
• Garnish: Blue corn tortilla strips, cilantro, feta or cotija cheese

How To Make Panera Bread Mexican Street Corn Chowder Recipe

1. Char the Corn: In a large Dutch oven or heavy pot, heat the vegetable oil over medium-high heat. Add the corn kernels and cook, stirring occasionally, for 5 to 8 minutes until they are golden brown and charred in spots. Remove about 1/2 cup of the corn to save for garnish, and leave the rest in the pot (or set aside if you prefer a cleaner pot for the next step).
2. Sauté Aromatics: Reduce heat to medium. Add the butter to the pot. Toss in the diced onion, red bell pepper, and poblano pepper. Sauté for 5 to 7 minutes until the vegetables are soft and the onions are translucent. Stir in the minced garlic, cumin, chili powder, and smoked paprika, cooking for 1 minute until fragrant.
3. Make the Roux: Sprinkle the flour over the vegetables and stir constantly for 2 minutes to cook out the raw flour taste.
4. Simmer: Slowly pour in the broth while stirring to prevent lumps. Add the cubed potatoes. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15 to 20 minutes until the potatoes are fork-tender.
5. Creaminess: Stir in the heavy cream and the charred corn. Let the soup simmer uncovered for another 5 to 10 minutes to thicken and allow the flavors to meld.
6. Finish: Remove from heat. Stir in the fresh lime juice. Taste and season generously with salt and black pepper.
7. Serve: Ladle into bowls and top with the reserved charred corn, blue corn tortilla strips, crumbled cheese, and cilantro.

Recipe Tips

• Poblano Prep: Poblano peppers add a mild, earthy heat. If you want it spicier, include a diced jalapeño. If you want it milder, ensure you remove all seeds and white ribs from the poblano.
• Texture Trick: For a thicker, creamier chowder, use an immersion blender to pulse the soup 2 or 3 times before adding the corn. This purees some of the potatoes and peppers to create a natural thickener.
• Potato Choice: Panera often uses skin-on potatoes for a rustic feel. Yukon Gold potatoes work best for this as their skin is thin and tender; if using Russets, it is better to peel them.
• Acid Balance: Don’t skip the lime juice at the end. The acidity cuts through the heavy cream and sweet corn, brightening the entire dish.

What To Serve With Panera Bread Mexican Street Corn Chowder

Chowder accompaniments are crunchy, salty additions frequently served to add texture to the creamy soup base. Ideally the tortilla strips should be blue corn to replicate the restaurant’s colorful presentation and provide a robust earthy crunch.

• Blue corn tortilla chips or strips
• A slice of warm cornbread with honey butter
• Panera Bread Green Goddess Salad
• Avocado slices or a dollop of sour cream

How To Store Panera Bread Mexican Street Corn Chowder

• Refrigerate: Store leftovers in an airtight container for up to 4 days. The flavors of the spices and corn often improve the next day.
• Reheat: Reheat gently on the stovetop. If the chowder has thickened too much in the fridge, splash in a little broth or water to loosen it up.
• Freeze: This soup freezes moderately well. While the cream may separate slightly, a good stir upon reheating usually fixes it. Freeze for up to 3 months.

Panera Bread Mexican Street Corn Chowder Nutrition Facts

• Calories: 360 kcal (per serving)
• Carbohydrates: 42g
• Protein: 8g
• Fat: 20g
• Fiber: 4g
• Sugar: 8g

Nutrition information is estimated per serving based on 6 servings.

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