Panera Bread’s Street Corn Soup

Inspired by the bold flavors of Mexican street corn (elote), this hearty soup brings warmth and spice with every spoonful. If you’re a fan of Panera Bread’s menu, this Copycat Panera Bread’s Street Corn Soup recipe will be right up your alley. It’s quick to make, full of flavor, and has just the right kick of heat!

Two bowls of Panera Bread’s Street Corn Soup.

I’m a huge fan of this soup, and what’s even better? Making it at home for a fraction of the price of dining out! This version of Panera’s Street Corn Soup is loaded with flavor from chilies, corn, and spices. You can even tweak it to be vegetarian-friendly by using vegetable broth instead of chicken.

A bowl of Panera Bread’s Street Corn Soup with slice of lime on a plate.

Ingredients

  • Olive oil
  • Corn kernels – Fresh or frozen.
  • Shallot – Chopped.
  • Garlic cloves – Minced.
  • Jalapeno – Diced, or use diced poblano chilies.
  • Smoked paprika
  • Cumin
  • Chili powder
  • Chicken broth – Use low-sodium or no-sodium for better control of salt; swap for vegetable broth to make it vegetarian.
  • Milk
  • Cream – Heavy whipping cream or half-and-half for added richness.
  • Red bell pepper – Diced.
Panera Bread’s Street Corn Soup ingredients with labels.

Optional garnishes:

  • Chopped cilantro
  • Pepita seeds
  • Crispy tortilla strips
  • Crumbled cotija cheese

How to Make Street Corn Soup

  1. Heat the olive oil in a soup pot over medium heat. Add the chopped shallots and sauté for 2-3 minutes until softened.
  2. Stir in the diced jalapeno or poblano chilies and cook for another 2-3 minutes.
  3. Add the minced garlic and sauté for one minute until fragrant.
  4. Sprinkle in the smoked paprika, cumin, and chili powder, and cook for about 30 seconds to bloom the spices.
  5. Pour in the chicken broth and bring the pot to a simmer. Add the corn kernels and cook for 5-6 minutes.
  6. Use an immersion blender or a standard blender to puree the soup until smooth. Return it to the pot and stir in the milk and cream. Heat the soup until it starts to simmer.
  7. Mix in the diced red bell pepper and let it simmer for 2-3 minutes.
  8. Finish with lime juice, salt, and pepper to taste.
  9. Serve with optional garnishes such as cotija cheese, cilantro, pepita seeds, or crispy tortilla strips.

Step-By-Step Process

Chef Jenn’s Tips

  • If using frozen corn, there’s no need to thaw it first; it will defrost as it cooks, though you might need to simmer the soup for a minute or two longer.
  • For an added smoky touch, grill fresh corn on the cob and then cut off the kernels for the soup. You can also grill the chilies and bell pepper for more depth.
  • A squeeze of fresh lime juice before serving enhances the flavors beautifully.
  • Prefer a chunkier texture? Leave some of the corn unblended for more bite.

Make It a Meal

Pair this flavorful Street Corn Soup with a fresh green salad or some melty quesadillas. If you’re planning a more elaborate meal, serve it as an appetizer before enjoying carnitas or tacos as the main course.

Two black bowls filled with Panera Bread’s Street Corn Soup beside two spoons.

Storage

Keep leftovers in an airtight container in the refrigerator for up to 3 days. To freeze, leave out the milk and cream before storing. When ready to serve, thaw the soup overnight in the fridge, reheat on the stove, and add the milk and cream as instructed in the recipe.

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Two bowls of Panera Bread’s Street Corn Soup.

Panera Bread’s Street Corn Soup

Chef Jenn
Thick, creamy, and loaded with Southwestern flavor, this copycat Panera Bread Street Corn Soup has loads of goodness, and it's ready in no time! Top it with crumbled tortilla chips or strips and dig in!
No ratings yet
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Soup, Soup & Stews
Cuisine Mexican, Tex-Mex
Servings 6 servings
Calories 346 kcal

Ingredients
  

  • 2 tablespoons olive oil
  • 2 shallots diced
  • 2 cloves garlic minced
  • 1 jalapeno seeded and diced
  • ½ teaspoon smoked paprika
  • ½ teaspoon cumin
  • ½ teaspoon chili powder
  • 4 cup chicken broth
  • 5 – 6 cups corn fresh or frozen
  • 1 ½ cup milk
  • ½ cup heavy cream
  • ½ cup red bell pepper diced
  • ½ teaspoon salt or to taste
  • ¼ teaspoon ground white pepper or to taste
  • 1 tablespoon lime juice
  • 2 tablespoons chopped cilantro optional garnish
  • ¼ cup crispy tortilla chips optional garnish
  • ¼ cup cotija cheese optional garnish

Instructions
 

  • Heat the olive oil in a soup pot over medium heat. Add the chopped shallots and sauté for 2-3 minutes until softened.
  • Stir in the diced jalapeno or poblano chilies and cook for another 2-3 minutes.
  • Add the minced garlic and sauté for one minute until fragrant.
  • Sprinkle in the smoked paprika, cumin, and chili powder, and cook for about 30 seconds to bloom the spices.
  • Pour in the chicken broth and bring the pot to a simmer. Add the corn kernels and cook for 5-6 minutes.
  • Use an immersion blender or a standard blender to puree the soup until smooth. Return it to the pot and stir in the milk and cream. Heat the soup until it starts to simmer.
  • Mix in the diced red bell pepper and let it simmer for 2-3 minutes.
  • Finish with lime juice, salt, and pepper to taste.
  • Serve with optional garnishes such as cotija cheese, cilantro, pepita seeds, or crispy tortilla strips.

Notes

Chef Jenn’s Tips

  • If using frozen corn, there’s no need to thaw it first; it will defrost as it cooks, though you might need to simmer the soup for a minute or two longer.
  • For an added smoky touch, grill fresh corn on the cob and then cut off the kernels for the soup. You can also grill the chilies and bell pepper for more depth.
  • A squeeze of fresh lime juice before serving enhances the flavors beautifully.
  • Prefer a chunkier texture? Leave some of the corn unblended for more bite.

Nutrition

Serving: 1cupCalories: 346kcalCarbohydrates: 41gProtein: 12gFat: 18gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 35mgSodium: 351mgPotassium: 711mgFiber: 5gSugar: 13gVitamin A: 1314IUVitamin C: 30mgCalcium: 150mgIron: 2mg
Keyword bacon soup, corn, panera, panera bread corn soup
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