What To Know
- In a large pot or Dutch oven over medium heat, sauté the onion and garlic in olive oil until softened.
- Roast the whole kernel corn in the oven before adding it to the chowder for a smoky flavor.
- Whether you’re craving a comforting meal on a cold day or a taste of authentic street food, this recipe will satisfy your every craving.
Indulge in the tantalizing flavors of Panera’s iconic Mexican Street Corn Chowder with our step-by-step guide. This creamy, savory, and slightly spicy dish will transport you to the bustling streets of Mexico, offering a comforting culinary experience.
Ingredients:
- 1/2 cup chopped onion
- 2 cloves minced garlic
- 1 tablespoon olive oil
- 2 cups chicken or vegetable broth
- 1 cup cream-style corn
- 1 cup whole kernel corn
- 1 cup diced red bell pepper
- 1/2 cup diced green bell pepper
- 1/2 cup diced jalapeno pepper (optional, for a spicier kick)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup sour cream
- 1/2 cup grated cheddar cheese
- 1/4 cup chopped fresh cilantro
Instructions:
1. Sauté the Aromatics: In a large pot or Dutch oven over medium heat, sauté the onion and garlic in olive oil until softened.
2. Add the Broth and Veggies: Pour in the chicken or vegetable broth and bring to a boil. Add the cream-style corn, whole kernel corn, bell peppers, and jalapeno (if using).
3. Season the Chowder: Stir in the cumin, chili powder, oregano, salt, and black pepper. Reduce heat and simmer for 15 minutes, or until the vegetables are tender.
4. Incorporate the Dairy: Remove the pot from the heat and stir in the sour cream and cheddar cheese until melted and combined.
5. Add the Cilantro: Sprinkle in the fresh cilantro for a burst of freshness.
6. Serve and Garnish: Ladle the hot chowder into bowls and garnish with extra cilantro, grated cheese, or a dollop of sour cream.
Variations:
- Spicy Kick: Increase the amount of jalapeno pepper to your desired level of heat.
- Creamy Delight: Add an extra 1/2 cup of sour cream for a richer, creamier texture.
- Roasted Corn: Roast the whole kernel corn in the oven before adding it to the chowder for a smoky flavor.
- Vegetarian Option: Use vegetable broth instead of chicken broth and omit the cheddar cheese.
Tips:
- Use fresh, high-quality ingredients for the best flavor.
- Don’t overcook the vegetables; they should retain a slight crunch.
- Let the chowder simmer for a longer period of time to allow the flavors to meld.
- Serve with warm tortillas or crusty bread for dipping.
The Finishing Touch
Panera Mexican Street Corn Chowder is a culinary masterpiece that embodies the vibrant flavors of Mexico. Whether you’re craving a comforting meal on a cold day or a taste of authentic street food, this recipe will satisfy your every craving.
Popular Questions
Q: Can I make this chowder ahead of time?
A: Yes, you can prepare the chowder up to 3 days in advance and store it in the refrigerator. Reheat before serving.
Q: Is it possible to freeze the chowder?
A: Yes, you can freeze the chowder for up to 2 months. Thaw overnight in the refrigerator before reheating.
Q: What can I substitute for sour cream?
A: You can use plain yogurt or Greek yogurt as a substitute for sour cream.
