Copycat Panera Mexican Street Corn Soup
My Copycat Panera Mexican Street Corn Soup is creamy, healthy, and delicious. Inspired by elotes, this chowder will not disappoint!
Equipment
- 1 Dutch Oven
- 1 Blender
Ingredients
- 3 cups corn kernels fresh, frozen, or canned
- 2 cups yukon gold potatoes, diced
- 2 tbsp avocado oil
- 1 yellow onion, diced white or sweet onion works too
- 2 cloves garlic, minced
- 1 red pepper, diced
- 1 poblano pepper, diced
- 1 tsp cumin
- 1 tsp chili powder
- 4 cups vegetable broth homemade or store bought
- 1 can coconut milk or 1 cup heavy cream
- 1/2 tsp kosher salt to taste
- 1/4 tsp black pepper
Toppings
- minced cilantro, lime juice or zest, cotija cheese per preference
Instructions
Roast Corn
- *Roast corn in the oven at 400 degrees F for 30min. You can do this many ways, below are 2 ways to roast corn on the cob.
- Husks intact: Trim the end of the corn husk. Pop it in the oven. The silks will peel back easily after roasting. Foil Wrap: Wrap each husked ear of corn with foil. Pop it in the oven.
- Allow the corn to cook and remove the kernels from the cob. See this video for guidance if needed.
- *If using frozen or already cooked corn skip this step.
Sauté vegetables
- In a large Dutch oven or soup pot, heat the avocado over medium heat. Add the chopped onion, garlic, red pepper, and poblano pepper. Saute for about 5 minutes or until the vegetables have softened.
Toast Spices
- Stir in the cumin and chili powder. Cook for another minute to toast the spices.
Blend corn
- Transfer half the roasted corn kernels to a blender or food processor along with 1 cup of vegetable broth. Blend until smooth.
Combine ingredients
- Add the remaining corn kernels, blended corn mixture, diced potatoes, and remaining vegetable broth to the pot.
Simmer
- Bring the mixture to a simmer and cook for 15 to 20 minutes. Then, pour in the coconut milk and continue to simmer for 5 minutes.
Season and serve
- Season the soup with salt and pepper to taste. Adjust the seasonings and spice level to taste.
- Ladle the corn soup into bowls. Add toppings to suit your preferences. Enjoy!
Nutrition
Calories: 464kcalCarbohydrates: 51gProtein: 8gFat: 29gSaturated Fat: 19gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gSodium: 1514mgPotassium: 1043mgFiber: 7gSugar: 12gVitamin A: 1749IUVitamin C: 91mgCalcium: 52mgIron: 5mg
Tried this recipe?Let us know how it was!