Copycat Panera Mexican Street Corn Chowder Recipe

My delicious DIY version of Panera’s Mexican Street Corn Chowder takes just 30 minutes of cooking time, making it the ideal summer comfort food. Sweet corn kernels, creamy cheese, starchy potatoes, a rainbow of peppers, and a hefty shake of warmly seasoned chicken salt combine forces to create a rich and hearty soup. 

If you are obsessed with the delight that is Mexican street corn (a.k.a. elote) and can happily house cob after cob of the stuff while abandoning all “ladylike” eating etiquette, slathering your face and hands in oil and corn juice and getting kernels stuck in your teeth while slurping our way down the rows of kernels, I see you. I AM you.

So, when Panera Bread came out with an elote-inspired corn chowder, I knew I had to follow suit. My homemade copycat version is a snap to throw together and is super cheap, but boasts all the yummy flavors you crave—sweet summer corn, bell peppers, spicy poblanos, and fiery pepper jack cheese all tied together in a creamy broth. YUM!

Don’t forget to serve your summery corn chowder with a buttered slice of roasted chile cheddar cornbread—they’re a match made in heaven!  

Jump to:

• Why You’ll Love This Panera Corn Chowder Recipe
• Ingredients & Substitutions
• How To Make Panera Mexican Street Corn Chowder
• Optional Variations & Dietary Adaptations
• Expert Tips
• Serving Suggestions
• Storage and Reheating Instructions
• FAQs
• More Easy Summer Dinner Recipes
• Copycat Panera Mexican Street Corn Chowder
• 💬 Reviews

Why You’ll Love This Panera Corn Chowder Recipe

• Budget-Friendly - In the height of summer, I can get 4 ears of corn for a dollar, and the potatoes, onions, and peppers barely add another $2 to the batch. The most costly ingredients are cream and cheese, but even still—each bowl of this creamy dreamy naturally gluten-free corn chowder cost me less than $1 to make. With grocery prices in 2024, that’s a dang miracle!
• Waste-Free - Getting the most out of your groceries is one of the best ways to stay on budget. Simmering the corn cobs that would otherwise be destined for the compost heap is a fast and easy way to make a homemade corn broth that adds a ton of flavor to your soup—for free!
• Quick & Easy - Prep time will be dependent on your knife skills (though I share some time-saving shortcuts below), but all in, this easy corn chowder recipe took me just 45 minutes from start to finish. Perfect for any summer menu!

Ingredients & Substitutions

• Corn on the Cob - Opting for ears of corn not only saves some money, but also gives you the opportunity to create a deeply flavorful corn broth. Don’t have time to shuck and prep? Swap in frozen corn kernels and use your favorite veggie broth in place of water. 
• Bay Leaves - It always surprises me how much depth of flavor a leaf or two can add to a whole pot of soup. If you can’t find any, you can omit them. 
• Water - Simmering the corn cobs in water will significantly boost the flavor quotient of your homemade corn chowder. Feel free to swap in low-sodium vegetable stock for even more depth. 
• Olive Oil - For sautéing your aromatics. Feel free to swap in your preferred cooking oil. 
• Red Bell Peppers - I kind of combined Panera’s summer corn chowder with their Mexican street corn chowder by adding these sweet peppers—I’m all about adding as much color to my diet as possible. Use any color combo you prefer.
• Poblano Peppers - Poblanos have more heat than bell peppers, but less than jalapeños. There’s just enough capsaicin to add some warmth and interest to the chowder without making it too spicy for your kiddos. 
• Yellow Onion - This is my go-to sautéing onion, but feel free to swap in red or white onion instead. 
• Garlic - I hate peeling garlic, so I typically buy a Costco-sized bag of peeled garlic and store it in my freezer. This gives fresh garlic flavor with a little less fuss. Feel free to swap in jarred minced garlic or garlic paste if you’re short on time. 
• Yukon Gold Potatoes - These yellow potatoes have the perfect blend of starchiness and ability to hold their shape, plus their thin skin means you don’t have to peel them. Feel free to swap in red potatoes or Russet potatoes, but note that you may want to peel them depending on how thick their skin looks. 
• Chicken Salt - I first learned about chicken salt because of Trader Joe’s, but they promptly discontinued it. This warming spice blend adds tons of flavor to our soup with just one jar! Feel free to use store-bought, or make my homemade blend from the recipe card—it makes enough for 2 batches of soup. You can also swap in TJ’s Everything But The Elote Seasoning if you’d like!
• Heavy Cream - For added richness. You’re welcome to swap in lower-fat whipping cream or even half-n-half, or use a vegan equivalent.
• Freshly Grated Parmesan Cheese & Pepperjack Cheese - Street corn is deliciously cheesy. While traditional recipes call for cotija, I’ve swapped in parmesan cheese to make it slightly more accessible. Adding some pepper jack intensifies the salty richness, but also adds a bit more heat. Feel free to use cotija and another milder melting cheese (e.g. regular jack, cream cheese, or Neufchatel cheese) instead. 

Homemade Chicken Salt Ingredients

If you're someone who likes to purchase pre-packaged spice blends from Trader Joe's, I'm right there with you. Every time I spot a new blend, I just have to try it! This yummy (and simple) recipe for corn chowder was originally developed using Vegan Chicken-less Salt and Everything But the Elote Seasoning. 

Sadly, they discontinued the former. (Why Trader Joe’s? WHYYYYYYY???) When I looked for an equivalent online, the blends were far more expensive than the $1.99 blend I got from TJ’s, so I set out to make my own using pantry staples. If you’re lucky enough to have a TJ’s nearby, I recommend using ½ of the chicken salt and ½ Everything But The Elote for an extra boost of corn-y, cheesy flavor.

This batch will make enough for two pots of chowder, but you can also use the extra for sprinkling on popcorn, seasoning your roast chicken, or adding savory yumminess to whatever you desire.

• Chicken Bouillon Powder - I used Maggi, but a packet of chicken ramen seasoning or any other chicken bouillon will also work. Feel free to swap in dried Miso or vegetable bouillon for a vegan version.
• Nutritional Yeast - These bright yellow vegan flakes add a nutty, cheesy vibe and a hefty dose of B vitamins. 
• Garlic Powder & Onion Powder - For sweet, cooked allium complexity.
• Smoked Paprika - For warmth and smokiness. Sub in ground chipotle pepper for a spicier version, or chili powder.
• Fine Sea Salt - It’s called chicken SALT for a reason!
• Dried Thyme & Celery Seeds - For earthy, woodsy undertones. 
• Granulated Sugar - A bit of sweetness helps to balance out the flavors.
• Mustard Powder - For a touch of sharpness.
• Curry Powder & Turmeric - For warmth and bright yellow color that’ll make your corn chowder really pop. Feel free to use any variety of curry (e.g. Jamaican curry or garam masala).

How To Make Panera Mexican Street Corn Chowder

This speedy soup comes together with very little fuss. Here's how:

Step 1: Prep Corn. Shuck corn, removing all hairs. Remove kernels with a sharp knife (Note: a bundt pan comes in really handy to stabilize the ear while you use the knife, and the pan catches all the good stuff!) Set kernels aside for later.

Step 2: Make Corn Broth. Place the naked cobs, 2 bay leaves, and water in a saucepan. Bring to a simmer and leave to cook while you complete other veggie prep.

Step 3: Make Chicken Salt by mixing all the ingredients in a bowl until uniform.

Step 4: Sauté Aromatics. In a medium dutch oven, heat 2 tablespoons of Olive Oil over medium heat. When the oil is shimmering, add the chopped bell peppers, poblano peppers, and onion. Cook until the onions are beginning to turn translucent, about 5-6 minutes.

Step 5: Add the Garlic, stirring and cooking until fragrant — about 1 minute.

Step 6: Add the Potatoes & Corn Kernels. Stir the veggies around and coat them in the fat, sautéing them just a little for color.

Step 7: Simmer. Add the strained corn broth, bay leaves, and chicken salt. Simmer until potatoes are just fork-tender. Remove from heat.

Step 8: Mash or Blend. Use a potato masher, immersion blender, or regular blender to purée up to half of the chowder, depending on the thickness you prefer.

Step 9: Add Dairy. Stir in heavy cream, parmesan cheese, and pepper jack cheese. Return the pot to heat and simmer until slightly thickened, about 5 minutes.

Step 10: Season with salt & freshly ground black pepper to taste.

Step 11: Garnish & Serve. Scoop into bowls and top with your favorite toppings and a wedge of lime. ENJOY!

Optional Variations & Dietary Adaptations

As much as I love this copycat Panera corn chowder, there are plenty of ways for you to make it your own. Here are a few ideas to get you started:

• Fire-Roasted Corn - I wanted to get this soup on the table for you as fast as possible, BUT if you have an extra 10 or so minutes to spare, I recommend grilling the corn first before removing the kernels and proceeding with the recipe. 
• Vegan-Friendly - You can easily swap in full-fat canned coconut milk or vegan whipping cream for a vegan corn chowder. Just note that the final product will have a faint hint of coconut flavor if you use coconut milk. NOTE: For vegan, you'll also need to swap in vegetable bouillon powder or miso for the chicken salt.
• Add Bacon - Bacon and corn are delectable bedfellows. If you have a Costco card, I recommend Kirkland bacon. Not only is it deliciously meaty and half as expensive as comparable brands, but it also happens to come from European pork. (Europe tends to have better laws concerning livestock welfare and other farming practices—including a ban on the use of ractopamene.) Chop 6-8 strips of bacon into bits, then render the fat in an empty soup pot. When the bacon is to your preferred level of crispness, add the veggies as instructed in step 4 and continue with the recipe as directed. (You may or may not need to add extra oil to the pan, so use your best judgment.) 

Expert Tips

• Nothing bundt net. Keep your countertops free from corn debris by busting out your bundt pan! The center hole holds onto the corn cob while the surrounding cake well catches all your kernels. Genius!

• In a rush? Hit the frozen aisle! You can get frozen corn kernels, chopped bell peppers, chopped onions, and diced potatoes to significantly cut down on prep time. While finding frozen poblano peppers isn’t always easy, you can swap in 2 small cans of hot roasted green chiles, too. 
• Salt at every step. To properly build flavor, I recommend adding a pinch or two of salt every time you add a veggie to the pan. The salt will both help the peppers and onions to sweat, but will also absorb into the vegetables more effectively than if you just add the salt to the completed soup at the end. 
• Cut back on dishes. After you’ve made your broth, strain it into another vessel, and give the Dutch oven a quick wipe to dry it out to keep the oil from spattering.
• Save your scraps. You’re welcome to add the garlic and onion skins and ends and leftover pepper parts to the pot with your corn broth, or freeze them for a separate veggie broth in the future. 
• Texture is everything. Panera's corn chowder has a bit of chunkiness and a creamy texture, so don’t blend the soup completely. That’s why I like using an immersion blender—you can pulse it until it’s the right level of smooth for your liking. Once it’s puréed a bit, feel free to return it to the stovetop to simmer a bit. The released potato starch will help to thicken it. 

Serving Suggestions

Adding some thoughtful garnishes not only increases the visual appeal, but also gives your homemade Panera corn chowder an extra pop of flavor.

I like to add extra cheese, fresh cilantro for brightness, a few shakes of Cholula for heat and acidity, and some roasted corn kernels for crunch. My hubby likes adding a dollop of sour cream, fresh lime juice, and some and blue corn tortilla strips. You do you!

If you have any leftover/stale cornbread floating around in the pantry, you can crumble it on top like breadcrumbs. For an extra delicious take, sauté your cornbread breadcrumbs in a dollop of bacon fat for added richness and a crispy texture. 😋

Storage and Reheating Instructions

• If you have any leftovers of your Mexican street corn chowder, transfer them to an airtight container and store in the fridge for up to a week. 
• Creamy chowders aren't great for freezing, as they tend to separate.  (If you'd like soup ideas that ARE for freezing, check out this Soup Swap post.)
• To reheat, gently simmer on the stovetop over medium-low heat or microwave in 45-second bursts, stirring between each to ensure equal heating. 

FAQs

More Easy Summer Dinner Recipes

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