Panera Bread (called St. Louis Bread Company in the St. Louis metropolitan area) is a chain of bakery–cafĂ© quick casual restaurants in the United States and Canada that sells breads, sandwiches, soups, salads, and other bakery items. This site will provide copycat recipes and recipes using products sold at the Panera Bread restaurants. Panera Bread Co. has 1,736 bakery cafes in 45 states and Canada under the Panera Bread, Saint Louis Bread Co. and Paradise Bakery & Cafe brands.



Summer Corn Chowder

Summer Corn Chowder
Panera Bread Recipe

Serves 4-5

2 tablespoons olive oil
2 tablespoons unsalted butter
1 large onion, cut into 1/4-inch diced
3 tablespoons flour
5 cups vegetable broth
2 russet potatoes, cut into 1/4-inch dice
4 cups fresh corn kernels
1/2 cup diced (1/4 inch) red bell pepper
1/2 cup diced (1/4 inch) green bell pepper
Salt, to taste
1/4 teaspoon freshly ground black pepper
1 cup half-and-half
2 ripe plum tomatoes, seeded and cut into 1/4-inch dice, for garnish
1/2 cup thinly slivered fresh basil leaves, for garnish

Place the oil and butter in a pot over low heat. Add the diced onion and wilt for about 10 minutes. Sprinkle the flour over the onion; cook, stirring, for an additional 3 to 5 minutes. Add the broth 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, red and green bell peppers, salt, pepper, and half-and-half; cook over low heat for 8 minutes, stirring occasionally.

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 slivered basil. Serve immediately.

Source:  Panera


  1. Made this tonight, it was delicious!!! I used fat free 1/2 and 1/2 and skipped the tomatoes and basil (they don't seem to "go" w/the soup). Yum! Def will make again cause the kids loved it too.

  2. I tried this but it was really runny, not creamy or thick. Can you be more specific on how to make the roux? I think that must be the problem.

    1. Eating this at the restaurant, it's not a creamy thick soup. It is thinner than what you'd think a chowder would be. But it's so good!

  3. Had the same problem.. not creamy/thick like Panera's. Any suggestions?

  4. Just finished a bread bowl of this at Panera's and it is fantastic. My bride is going to try this recipe at home.

  5. @ Jillian and Ashley, I add 2-3 T. of instant mashed potatoes depending on how thick you want your soup. They have different flavors, like garlic, which is my favorite.

  6. I know there is cumin somewhere in there. It's not listed in the recipe though.

  7. RE: runny comments. Looking at the fat to flour to broth ratio it is off. Rule of thumb is for every tbls of fat you should have 1 tbls of flour and to that 1 C of liquid. So you have 4 tbls of fat (oil & butter), 3 tbls of flour (should be 4) and 5 C broth (should be 4, understanding the liquid in tomatoes). If it turns out to thick you can always add more broth. If still too thin either make a cornstarch slurry or as another poster mentioned instant potato flakes.

  8. This is my very favorite shop at Panera - delicious!!