Copycat Panera Corn Chowder (Instant Pot, Slow Cooker, or Stovetop)

Panera’s Summer Corn Chowder has a cult following for a reason — it’s sweet, creamy, and somehow both light and filling at the same time. The good news is that it’s one of the easiest copycats to pull off at home, and you can make it however your kitchen is set up.

This copycat Panera corn chowder comes together three ways: in the Instant Pot in about 40 minutes, on the stovetop in about 35, or in the slow cooker while you’re out for the afternoon. Every version starts with sautéed onion and peppers, simmers sweet corn and potatoes in broth, and finishes with a quick butter-and-flour roux for that signature velvety texture. Same ingredients, same result — just pick the method that fits your day.

If you love the Panera soup lineup, this pairs nicely with my Instant Pot Copycat Panera Broccoli and Cheddar Soup — between the two, you’ve basically got the menu covered.

Why You’ll Love This Recipe

• It tastes like the original. Sweet corn, tender potatoes, and a creamy base built on a butter-and-flour roux, exactly the way chowder should be thickened.
• Three ways to make it. Instant Pot, slow cooker, or stovetop — full instructions for each below.
• It’s flexible. Fresh, frozen, or canned corn all work, and it’s easy to make vegetarian.
• It feeds a crowd for very little. Six generous servings from mostly pantry and freezer staples.
• Better the next day. The flavors settle overnight, which makes it a great make-ahead lunch.

Ingredients

• Olive oil: One tablespoon to sauté the vegetables. Any high-heat oil works — avocado, grapeseed, or coconut oil all substitute directly. Butter works too if you want a richer base.
• Onion: One large onion, peeled and diced. This builds the savory foundation under all that sweet corn. Yellow onion is standard; sweet onion leans the chowder sweeter.
• Bell peppers: One green and one red, seeded and diced. The green adds a little bite, the red adds sweetness and color.
• Chicken broth: Four cups. Low-sodium gives you the most control over the final seasoning. Swap in vegetable broth for a vegetarian chowder.
• Potatoes: One and a half pounds of russets, peeled and cut into ¾-inch cubes. Russets break down slightly at the edges and help thicken the soup. Yukon Golds hold their shape more if you prefer distinct chunks.
• Corn: Four cups. Fresh corn cut from the cob is best in summer; frozen works year-round and goes in straight from the bag. Canned works too — drain it first.
• Salt and pepper: One teaspoon kosher salt and half a teaspoon black pepper to start. Adjust at the end.
• Butter and flour: Three tablespoons of each, whisked together with the milk to make the roux that thickens the chowder. This is what gives it that Panera body.
• Whole milk: One cup. Half-and-half or heavy cream makes it richer; 2% works but the chowder will be thinner.
• Optional toppings: Crumbled bacon, shredded cheddar, sour cream, sliced green onions, or a pinch of smoked paprika.

How to Make Copycat Panera Corn Chowder in the Instant Pot

Step One: Set the Instant Pot to sauté. Add the olive oil, onion, and bell peppers and cook for about 4 minutes, until softened. Scrape the bottom of the pot clean so nothing triggers a burn notice.

Step Two: Add the broth, potatoes, corn, salt, and pepper. Stir well.

Step Three: Lock on the lid, set the valve to sealing, and cook on high pressure for 6 minutes.

Step Four: While it cooks, make the roux. Melt the butter in the microwave, whisk in the flour until smooth, then whisk in the milk. Whisk out any lumps now — it’s much easier before it goes in the pot.

Step Five: When the cooking time ends, let the pressure release naturally for 10 minutes, then move the valve to venting to release anything remaining.

Step Six: Stir the roux into the chowder. Turn the sauté function back on and let it bubble gently for 2 to 3 minutes, stirring, until it thickens. Taste and adjust the salt.

Step Seven: Ladle into bowls and top with bacon, cheddar, or sour cream.

How to Make Copycat Panera Corn Chowder in the Slow Cooker

No Instant Pot? The slow cooker version tastes the same — it just takes the afternoon instead of 40 minutes. The one rule is that the roux goes in at the end, not the beginning, so the milk doesn’t split during the long cook.

Step One: Heat the olive oil in a skillet over medium heat and cook the onion and bell peppers for 4 to 5 minutes, until softened. This step is optional, but it builds flavor the slow cooker can’t create on its own.

Step Two: Add the vegetables, broth, potatoes, corn, salt, and pepper to a 6-quart slow cooker. Stir well.

Step Three: Cover and cook on LOW for 6 to 7 hours or HIGH for 3 to 4 hours, until the potatoes are fork-tender.

Step Four: About 20 minutes before serving, melt the butter, whisk in the flour until smooth, then whisk in the milk.

Step Five: Stir the roux into the chowder, replace the lid, and cook on HIGH for 15 to 20 minutes, until thickened. Taste and adjust the salt.

Step Six: Serve with your toppings of choice.

How to Make Copycat Panera Corn Chowder on the Stovetop

The stovetop version takes about 35 minutes and only needs one pot. This is the method closest to how Panera actually makes it.

Step One: Heat the olive oil in a large Dutch oven or heavy soup pot over medium heat. Add the onion and bell peppers and cook 4 to 5 minutes, until softened.

Step Two: Pour in the broth and add the potatoes, corn, salt, and pepper. Bring to a boil, then reduce to a simmer.

Step Three: Cover and simmer for 15 to 18 minutes, until the potatoes are tender when pierced with a fork.

Step Four: While the soup simmers, melt the butter, whisk in the flour until smooth, then whisk in the milk until no lumps remain.

Step Five: Stir the roux into the pot and simmer uncovered for 3 to 5 minutes, stirring often, until the chowder thickens and coats the back of a spoon. Keep it at a gentle simmer — a hard boil can scorch the milk on the bottom.

Step Six: Ladle into bowls and serve.

Recipe Tips

Cut the potatoes evenly. Uniform ¾-inch cubes cook at the same rate no matter which method you use. Oversized chunks stay firm in the center while the small ones dissolve.

Add the roux last, every time. Milk that simmers for a long stretch can curdle or scorch. In all three methods, the dairy goes in during the final few minutes.

Blend some of it for a thicker chowder. An immersion blender pulsed two or three times against the side of the pot gives you a creamier body while leaving plenty of texture. Mashing a few potato chunks against the side does the same thing.

Season in stages. Salt lightly before cooking, then adjust at the end. It’s easy to add and impossible to take back.

Add smoke. A half teaspoon of smoked paprika or a few drops of liquid smoke pushes this closer to a classic chowder flavor, especially if you’re skipping the bacon.

Instant Pot only: Never fill past the two-thirds line, since soups foam under pressure. And don’t skip the natural release — a hard quick release makes soup sputter out of the valve and can break up the potatoes.

Stovetop only: Use a heavy-bottomed pot and stir from the bottom during the last few minutes. That’s where a roux-thickened soup sticks.

What to Serve With Corn Chowder

Chowder wants bread, full stop. Air Fryer Soft Dinner Rolls are worth the effort if you have the time, and Air Fryer Garlic Toast comes together in minutes if you don’t. For something in between, my Air Fryer Garlic & Herb Biscuits start with canned dough and take five minutes.

A simple green salad on the side keeps the meal from feeling too heavy.

Storage and Reheating

Refrigerator: Store in an airtight container for up to 3 days. The chowder thickens considerably as it chills.

Reheating: Warm gently on the stove or using the sauté function, adding a splash of broth or milk to loosen it. Avoid a hard boil, which can cause the dairy to separate.

Freezing: Dairy-based chowders can turn grainy after freezing, and potatoes soften. If you know you’ll freeze it, stop before adding the roux — freeze the soup base, then stir in fresh roux and milk when you reheat.

Frequently Asked Questions

Can I make this without an Instant Pot? Yes. Full slow cooker and stovetop instructions are above. The stovetop version takes about 35 minutes; the slow cooker takes 3 to 4 hours on HIGH or 6 to 7 hours on LOW. Either way, the roux goes in at the end.

Can I use frozen corn instead of fresh? Yes, and there’s no need to thaw it first. Add it straight from the freezer with the potatoes.

Can I use canned corn? Yes. Drain it well first. Two 15-ounce cans is roughly the four cups you need.

Which potatoes are best for corn chowder? Russets, because they break down slightly and help thicken the soup. Yukon Golds work if you want firmer, more distinct chunks.

Can I add other vegetables? Add carrots and celery with the onion so they soften, and add zucchini with the potatoes.

Can I make this vegetarian? Yes — use vegetable broth in place of chicken broth and skip the bacon topping. Everything else stays the same.

Can I make it ahead? It’s arguably better on day two. Make it up to three days ahead and reheat gently, loosening with a little broth.

Why did my Instant Pot give me a burn notice? Almost always food stuck to the bottom after sautéing. Deglaze with a splash of broth and scrape the bottom clean before locking on the lid.

More Instant Pot Soup Recipes

• Instant Pot Copycat Panera Broccoli and Cheddar Soup
• Instant Pot New England Clam Chowder
• Instant Pot Copycat Nordstrom Tomato Basil Soup
• Instant Pot Copycat Olive Garden Minestrone Soup
• Instant Pot Italian Wedding Soup with Homemade Meatballs
• Instant Pot Curried Pumpkin Soup