Creamy and flavorful: a step-by-step guide to panera mexican street corn chowder

Indulge in the vibrant flavors of Mexico with our easy-to-follow guide on how to make Panera Mexican Street Corn Chowder. This creamy and flavorful chowder combines the best of both worlds, offering a comforting and satisfying meal that will transport your taste buds to the bustling streets of Mexico.

Ingredients You’ll Need:

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 poblano pepper, diced
• 1 red bell pepper, diced
• 2 ears fresh corn, kernels removed
• 1 (15-ounce) can black beans, rinsed and drained
• 1 (15-ounce) can corn, drained
• 1 (10-ounce) can diced tomatoes with green chilies, undrained
• 4 cups chicken broth
• 1/2 cup heavy cream
• 1/2 cup sour cream
• 1/4 cup chopped fresh cilantro
• Salt and pepper to taste

Step-by-Step Instructions:

1. Sauté the Vegetables:

In a large pot over medium heat, warm the olive oil. Add the onion and cook until softened. Add the garlic, poblano pepper, and red bell pepper and cook until the vegetables are tender.

2. Add the Corn and Beans:

Stir in the fresh corn kernels, black beans, and drained corn. Cook for a few minutes to allow the flavors to meld.

3. Pour in the Tomatoes and Broth:

Add the diced tomatoes with green chilies and chicken broth. Bring the mixture to a boil, then reduce heat and simmer for 15 minutes.

4. Puree the Soup:

Using an immersion blender or a regular blender, puree about half of the soup until smooth. This will give the chowder a creamy texture.

5. Stir in the Cream and Sour Cream:

Once the soup has been pureed, stir in the heavy cream and sour cream. Season with salt and pepper to taste.

6. Add the Cilantro:

Finally, stir in the chopped fresh cilantro for an extra burst of flavor.

7. Serve and Enjoy:

Ladle the Mexican Street Corn Chowder into bowls and serve it hot. Top with additional cilantro, shredded cheese, or a dollop of sour cream if desired.

Tips for the Best Chowder:

• For a richer flavor, use fresh corn on the cob and cut the kernels off yourself.
• If you don’t have a poblano pepper, you can substitute it with a green bell pepper.
• Add a pinch of cumin or chili powder for a spicy kick.
• Top with tortilla chips or crumbled cornbread for a crunchy texture.

Variations:

• Vegetarian: Omit the black beans and use vegetable broth instead of chicken broth.
• Spicy: Add a diced jalapeño pepper or a dash of cayenne pepper to the sautéed vegetables.
• Creamy: Use more heavy cream or half-and-half for a richer, creamier chowder.

How to Store and Reheat:

• Storage: Store the Mexican Street Corn Chowder in an airtight container in the refrigerator for up to 3 days.
• Reheating: Reheat the chowder over medium heat on the stovetop or in the microwave. Stir occasionally to prevent burning.

Wrap-Up:

Making Panera Mexican Street Corn Chowder at home is a simple yet rewarding experience. This flavorful and comforting dish is perfect for a cozy night in or a special occasion. So gather your ingredients, follow our step-by-step instructions, and enjoy the vibrant tastes of Mexico in every bite.

Top Questions Asked

Q: Can I use frozen corn instead of fresh corn?
A: Yes, you can use frozen corn. Simply thaw it before using it in the chowder.

Q: Can I add other vegetables to the chowder?
A: Yes, you can add other vegetables such as carrots, celery, or zucchini. Simply dice them and add them to the sautéed vegetables.

Q: How do I make the chowder gluten-free?
A: Use gluten-free tortillas or cornbread for topping and ensure that all the ingredients you use are gluten-free.