IMITATION SUMMER CORN CHOWDER RECIPE FROM PANERA BREAD 😁

Ingredient Checklist

• 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

Directions

Melt butter in a large 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.