Copycat Panera Bread Summer Corn Chowder

Ingredients

• 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

Instructions

1. 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.
2. 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.
3. Stir in tomatoes, lime juice, white wine vinegar, and cilantro; simmer for 5 minutes. Serve immediately.