I know it's difficult to think about soup when it's a double-deodorant kind of day. But I still eat soup in the summer. I'm particularly addicted to Panera's Summer Corn Chowder. And whenever they pull this soup off the menu in the fall, I tear-up just a little. LOL
Whether you've had the Summer Corn Chowder or not, here's a copycat recipe for it. Thanks, MyRecipes!
Summer Corn Chowder
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
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.