Copycat Panera Corn Chowder
Description
Creamy, sweet, and loaded with corn and potatoes — this copycat Panera corn chowder comes together in the Instant Pot, slow cooker, or on the stovetop with about 10 minutes of hands-on work.
Ingredients
- 1 tablespoon olive oil
- 1 large onion, peeled and diced
- 1 large green bell pepper, seeded and diced
- 1 large red bell pepper, seeded and diced
- 4 cups chicken broth, use vegetable broth for vegetarian
- 1½ pounds russet potatoes, peeled and cubed
- 4 cups corn, fresh or frozen
- 1 teaspoon kosher salt, plus more to taste
- ½ teaspoon black pepper
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 1 cup whole milk
- Optional: crumbled bacon, shredded cheddar, sour cream, sliced green onions
Instructions
- Set the Instant Pot to sauté. Add the oil, onion, and bell peppers, and sauté about 4 minutes until softened. Scrape the bottom of the pot clean.
- Add the broth, potatoes, corn, salt, and pepper. Stir well.
- Lock the lid, set the valve to sealing, and cook on high pressure for 6 minutes.
- Meanwhile, melt the butter in the microwave. Whisk in the flour until smooth, then whisk in the milk to make a roux.
- Let the pressure release naturally for 10 minutes, then quick release any remaining pressure.
- Stir the roux into the chowder. Turn on sauté and simmer 2 to 3 minutes until thickened. Taste and adjust seasoning.
- Serve topped with bacon, cheddar, or sour cream.
Equipment
- Instant Pot, Ninja Foodi, or other electric pressure cooker
- Whisk
- Wooden Spoon
Notes
Slow Cooker: Sauté the onion and peppers in a skillet (optional), then add to a 6-quart slow cooker with the broth, potatoes, corn, salt, and pepper. Cook on LOW 6–7 hours or HIGH 3–4 hours. Stir in the roux and cook on HIGH 15–20 minutes more until thickened.
Stovetop: Sauté the onion and peppers in a Dutch oven, add the broth, potatoes, corn, salt, and pepper, and simmer covered 15–18 minutes until the potatoes are tender. Stir in the roux and simmer 3–5 minutes until thickened.
Never fill an Instant Pot past the two-thirds line when cooking soup. For a thicker chowder, pulse an immersion blender two or three times before adding the roux. Store in the refrigerator up to 3 days; reheat gently with a splash of broth. To freeze, stop before adding the roux.
Nutrition
Serving: 1ServingCalories: 329kcalCarbohydrates: 53gProtein: 10gFat: 11gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.2gCholesterol: 23mgSodium: 995mgPotassium: 936mgFiber: 6gSugar: 11gVitamin A: 1473IUVitamin C: 71mgCalcium: 88mgIron: 2mg