Panera-Inspired Smokey Summer Corn Chowder

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Having been on lock-down for so long, anytime one of my friends orders food for delivery or curbside pick up, we all know about it. I think there has been more detailed, in-depth food talk around here than ever before. One friend had a salad and Summer Corn Chowder from St. Louis Bread Co. (or as you call it, Panera), loved it, and as a consequence, has beaten a trail to their drive-thru ever since.

Intrigued, I had to try it. I had no recipe, so based this on the description on the web: “Roasted corn and skin-on red potatoes simmered with sweet cream, poblano peppers and cilantro.” Having never actually tried that soup, I had no basis for comparison, so Linda, God love her, got me some.  When I shared the end result with her she was delighted. “Nailed it!” she told me. “Now,” she went on, “I can have it year round.” So can you.

Panera-Inspired Smokey Summer Corn Chowder

2 T. olive oil

2 T. unsalted butter

2 large Melissa’s shallots, diced

3 T. flour

5 c. vegetable broth

1 T. Better Than Bouillon Roasted Chicken Base

1 1½ lbs. Melissa’s baby red potatoes, skin on, cubed

4 c. fresh, roasted corn kernels*

1 poblano pepper, chopped

½ c. chopped Melissa’s Sweet Red Bell Peppers

1 14.75-oz. can creamed corn

½ T. cumin

Salt, to taste

¼ t. freshly ground black pepper

½ c. fresh chopped cilantro

1 c. half-and-half

Diced fresh tomatoes, for garnish

Chopped fresh scallions, for garnish

Place the oil and butter in a pot over low heat. Add the shallots and cook until transparent, 6 to 8 minutes. Sprinkle the flour over the shallots and cook, stirring, for an additional 3 to 5 minutes.

Add the broth, chicken base, and potatoes; bring to a boil. Reduce the heat to medium and cook, partially covered, for 10 minutes or until the potatoes are tender, stirring occasionally.

Add the corn, poblano pepper, red peppers, creamed corn, cumin, salt, pepper, cilantro, and half-and-half; cook over low heat for 8 minutes, smashing potatoes with a small masher (I use this one), until the soup has thickened and heated through.

Ladle 2 cups of soup into each bowl. Before serving, place 1 tablespoon of diced tomatoes in the center of each and top generously with additional chopped cilantro. Serve immediately.

*To roast corn: Preheat oven to 400° F.  Line a jelly roll pan with foil and set aside.  Rub softened butter over each ear of corn and sprinkle with salt and black pepper.  Line ears of corn up on prepared baking sheet and bake for 35 - 40 minutes, turning halfway through.