Panera Bread’s delightful seasonal chowder features sweet corn kernels that are balanced with a creamy base and spicy accents. Its popularity grows every year, and fans can’t wait to indulge in one of the few warm soups that you’d actually want to eat on a summer day. The vegetarian-friendly chowder pairs perfectly with a vibrant green salad or a thick slice of crusty bread. It is loaded with a handful of vegetables to give you a wonderfully chunky bite with each spoonful. The smoked paprika adds a subtle smokiness that enhances the kick from the jalapeño and cayenne peppers. Finish the soup with freshly chopped cilantro and a squeeze of fresh lime juice for brightness.
Serves 6
Ingredients:
- 4 tablespoons unsalted butter
- ½ cup red bell pepper
- ½ cup diced green bell pepper
- 4 minced garlic cloves
- 1 medium white onion, chopped
- 1 medium jalapeño pepper, seeded and finely chopped
- ¼ cup all-purpose flour
- 5 cups low-sodium vegetable stock
- 1 ½ cups heavy cream
- 4 cups fresh sweet corn kernels
- 1 russet potato, diced
- 2 teaspoons salt
- ¾ teaspoon smoked paprika
- ½ teaspoon cracked black pepper
- ¼ teaspoon ground cayenne pepper
- 2 plum tomatoes, diced
- 1 tablespoon fresh lime juice
- 1 tablespoon white wine vinegar
- 3 tablespoons chopped fresh cilantro
Instructions:
Melt butter in a large, heavy-bottomed pot over medium heat. Add red bell pepper, green bell pepper, garlic, onion, and jalapeño to pot; sauté for about 4 minutes. Add all-purpose flour and stir continuously for 1 minute or until a thick paste forms.
Stir in vegetable stock, heavy cream, corn kernels, Russet potato, salt, smoked paprika, black pepper, and cayenne pepper. Bring the mixture to a gentle simmer; cover and cook for 20 minutes or until potatoes have softened and mixture has thickened.
Stir in tomatoes, lime juice, white wine vinegar, and cilantro; simmer for 5 minutes. Serve immediately.
Source: myrecipes
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