How to make panera mexican street corn chowder: a spicy summer surprise

Indulge in the tantalizing flavors of Panera’s Mexican Street Corn Chowder, a culinary masterpiece that weaves together the vibrant essence of Mexico with the comforting warmth of a classic chowder. This step-by-step guide will guide you through the art of recreating this beloved dish, ensuring an unforgettable gastronomic experience.

Ingredients: A Symphony of Flavors

• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 jalapeño pepper, seeded and minced (optional, for a spicy kick)
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon dried oregano
• 1/4 cup all-purpose flour
• 4 cups chicken broth
• 3 cups corn kernels (fresh or frozen)
• 1 cup heavy cream
• 1 cup shredded cheddar cheese
• 1/4 cup chopped cilantro
• Lime wedges, for serving

Equipment: Essential Tools for Culinary Precision

• Large pot or Dutch oven
• Measuring cups and spoons
• Knife
• Cutting board
• Whisk

Instructions: A Step-by-Step Masterpiece

1. Sauté the Aromatics

In a large pot or Dutch oven over medium heat, heat the olive oil. Add the onion and cook until softened, about 5 minutes. Add the garlic and jalapeño (if using) and cook for another minute, stirring frequently.

2. Season with Spices

Stir in the cumin, chili powder, and oregano. Cook for 30 seconds, or until fragrant.

3. Thicken the Base

Sprinkle the flour over the vegetables and whisk to combine. Cook for 1 minute, stirring constantly.

4. Add Liquid and Simmer

Gradually whisk in the chicken broth until smooth. Bring to a boil, then reduce heat and simmer for 15 minutes, or until the vegetables are tender.

5. Incorporate Sweetness and Creaminess

Add the corn kernels and cook for 5 minutes, or until heated through. Stir in the heavy cream and bring to a simmer.

6. Enhance with Cheese and Herbs

Remove the pot from the heat and stir in the shredded cheddar cheese until melted. Fold in the chopped cilantro.

7. Serve and Savor

Ladle the Mexican Street Corn Chowder into bowls and serve immediately, garnished with lime wedges.

Variations: Customization to Suit Your Palate

• Creamy Corn Chowder: Omit the jalapeño and increase the heavy cream to 1 1/2 cups for a richer, less spicy chowder.
• Spicy Street Corn Chowder: Add more jalapeño or a pinch of cayenne pepper for an extra kick.
• Vegetarian Street Corn Chowder: Substitute vegetable broth for chicken broth and use plant-based milk in place of heavy cream.

Tips for Perfection: Enhancing Your Culinary Skills

• Use fresh corn kernels for the most vibrant flavor.
• Don’t overcook the vegetables; they should retain a slight crunch.
• Add a splash of lime juice to brighten the flavors.
• Serve with crusty bread or tortilla chips for dipping.

Final Thoughts: A Culinary Triumph

Mastering the art of making Panera’s Mexican Street Corn Chowder is a culinary journey that will delight your taste buds and impress your loved ones. Whether you enjoy it as a comforting dinner or a festive appetizer, this dish is sure to elevate any occasion.

Top Questions Asked

Q: Can I make this chowder ahead of time?
A: Yes, you can make this chowder up to 3 days in advance. Allow it to cool completely before storing it in an airtight container in the refrigerator. Reheat over medium heat before serving.

Q: How can I thicken the chowder further?
A: You can add an additional 1/4 cup of flour to the vegetables before adding the broth. Whisk until smooth to avoid lumps.

Q: What can I substitute for heavy cream?
A: You can substitute 1 cup of evaporated milk or 1 cup of whole milk combined with 1/4 cup of butter.