Copycat Mexican Street Corn Chowder
If you love Panera Bread’s Mexican-style corn chowder, you’ll love this recipe! This creamy, flavorful soup is loaded with sweet corn, bold spices, and a touch of heat—all the comforts of your favorite Panera dish, but made right at home. Not only is this recipe delicious and satisfying, but it’s also super easy to prepare. Perfect for cozy weeknight dinners or meal prepping for the week ahead.
Ingredients
- 3 cups sweet corn fresh, frozen, or canned
- 2 tablespoons unsalted butter
- 1 medium yellow onion finely chopped
- 4 cloves garlic minced
- 1 red bell pepper diced
- 1 poblano pepper diced
- 2 cups Yukon potatoes peeled and diced
- 4 cups chicken or vegetable broth
- 1 cup heavy cream or half-and-half
- 1/2 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/4 teaspoon cayenne pepper optional, for extra heat
- 1/2 teaspoon salt add more if needed
- 1/4 teaspoon pepper
- Sour cream optional, for topping
- Lime wedges for serving- this really makes the soup!
- 1/4 cup chopped fresh cilantro optional, for garnish
- Tortilla strips or crushed tortilla chips optional, for topping
Instructions
- Sauté the Veggies:
- In a large pot or Dutch oven, melt the butter over medium heat. Add the onion, garlic, red bell pepper, and poblano pepper. Cook until softened, about 5 minutes.
- Add the Corn and Potatoes:
- Stir in the corn and diced potatoes. Cook for another 2-3 minutes, letting the flavors meld together.
- Season and Simmer:
- Add the smoked paprika, cumin, chili powder, cayenne (if using), salt, and pepper. Stir to coat the vegetables evenly with the spices.
- Pour in the broth and bring to a boil. Reduce the heat to low and let the soup simmer for 20-25 minutes, or until the potatoes are tender.
- Blend for Creaminess:
- Use an immersion blender to partially blend the soup, leaving some chunks for texture. If you don’t have an immersion blender, carefully transfer about half the soup to a food processor or blender, blend until smooth, and return it to the pot.
- Add the Cream:
- Stir in the heavy cream or half-and-half. Taste and adjust seasoning as needed.
- Serve and Garnish:
- Ladle the soup into bowls and top with fresh cilantro, tortilla strips, or a squeeze of lime juice for a burst of brightness.
Slow Cooker Option
- Add all ingredients except the heavy cream and garnishes to the slow cooker. Stir to combine.
- Cook on low for 6-8 hours or high for 3-4 hours, until the potatoes are tender.
- Use an immersion blender to partially blend the soup directly in the slow cooker.
- Stir in the heavy cream and cook for an additional 10-15 minutes on high.
- Serve with your favorite garnishes.
Instant Pot Version
- Set the Instant Pot to the sauté function and melt the butter. Sauté the onion, garlic, red bell pepper, and poblano pepper until softened.
- Add the corn, potatoes, spices, and broth. Stir to combine.
- Seal the Instant Pot lid and set to high pressure for 10 minutes. Perform a quick release when finished.
- Use an immersion blender to partially blend the soup directly in the pot.
- Stir in the heavy cream and use the sauté function to warm through.
- Serve with garnishes of your choice.