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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!
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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

A Note on Nutritional Information

Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.

Keyword bacon soup, corn, panera, panera bread corn soup
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