Cooked - Creamy Panera Mexican Street Corn Chowder

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Creamy Panera Mexican Street Corn Chowder

6.0

3 tablespoons salted butter

1 medium yellow onion (diced)

½ teaspoon salt

½ teaspoon black pepper

1 teaspoon granulated garlic

1 ½ 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!

Course🍽️Main Course

DietsPescaterian🥜Nut-free...

Category🍲Chowder

Cuisine🇲🇽Mexican

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 40m

Created 122 weeks ago

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