Copycats, Meals, Side Dishes — January 11, 2015 at 3:54 pm

Panera Bread Summer Corn Chowder Copycat Recipe

Why restrict this great soup to summer? It is perfect for any season. Photo courtesy of Facebook.
Why restrict this great soup to summer? It is perfect for any season. Photo courtesy of Facebook.

One of my favorite soups from Panera Bread is the Summer Corn Chowder.  However, I have one complaint:  Why only serve it in the summer?  There is no reason that this soup should be called “Summer” Corn Chowder.  I think it is perfectly acceptable to be eaten in the fall or winter.  As a matter of fact, corn isn’t even harvested here in the Northeast until the end of summer.  So, when Panera Bread removes this soup from its menu after summer is over, why not head to the store and pick up what you need to make this awesome soup?  This soup is actually very easy to make and is quite hearty.  It’s an excellent soup that can be eaten in just about any season.  Now that I think about it, summer is actually the worst time of the year to eat soup.  I think we should rename this soup Fall, Winter or Spring Corn Chowder.
Tell us what you think in the comments below, and if you like the soup, please be sure to share on social media. Buon Appetito!

Panera Bread Summer Corn Chowder Copycat Recipe
Prep time
Cook time
Total time
This is a copycat recipe of Panera Bread Summer Corn Chowder. This is a hearty soup that can be eaten any time of the year. It's not just for summer!
Recipe type: Main
Cuisine: American
Serves: 6 Servings
  • 2 TBSP Olive Oil
  • 1 TBSP Unsalted Butter
  • 3 TBSP All Purpose Flour
  • 5 Cups Unsalted Vegetable Stock
  • 4 Cups of Whole Corn Kernals
  • 1 Medium Sweet Onion - Diced
  • 2 Russet Potatoes - Diced into ¼" Pieces
  • ½ Cup Diced Red Bell Pepper into ¼" Pieces
  • ½ Cup Diced Green Bell Pepper into ¼" Pieces
  • ¼ TSP Freshly Ground Black Pepper
  • 1 Cup of Half and Half Cream
  • 2 Roma Tomatoes Diced for Garnishing
  • ½ Cup Thin Sliced Basil Leaves for Garnishing
  • Salt to taste
  1. 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.
  2. Sprinkle the flour over the onion, cook for an additional 5 minutes stirring occasionally.
  3. 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.
  4. Add the corn, the bell peppers, salt, pepper and the half and half. Continue to simmer over low heat for 10 minutes, stirring frequently.
  5. Ladle the soup into a serving bowl and garnish with the tomato and basil.


Products Used in the Preparation of this Recipe:



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  3. Luis Lopez

    How much onion?

  4. Can I use chicken broth instead?

  5. do you drain the corn?

  6. Excellent!!! Thank you for sharing

  7. According to the menu, Panera has poblano peppers in the Summer Corn Chowder, hw much should be used? Just had it today and I wish to make it for the weekend.

  8. Could I somehow make this in a crock pot?

  9. Jami mcdonald

    I followed the recipe exactly. My husband said it was missing something. He added a small can of tomato paste. He also added the basil and tomatoes in instead of using them as a garnish. Once he did this, it said it was the exact flavor and color as Panera’s! We used frozen summer corn in ours. Perfect.

  10. I added a a small can of tomatos with green chiles, and about 1 1/2 tbsp of tomato pesto to this and it’s perfect! Though I add a little extra kick to this when I get it from Panera, so that might be a personal preference thing. It’s not too hot though. Great recipe! I would add that if you want the peppers to get nice and soft, and you have a small little gas stove like I do, you may want to cover it for 5-10 minutes at the very end. Turned out perfect!

  11. Kim Pomeroy

    Is this freezer friendly?

  12. Abhiram Panyam

    When to use the half and half ?

  13. Mine came out a little thin. How can I thicken this up?

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