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Panera Corn Chowder
Served with rice or quinoa this dish is hearty and satisfying. I’m confident that this dish will become a favorite of yours as well.
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Course:
Main Course
Cuisine:
internationnal
Keyword:
chowder,, corn
Prep Time:
15
minutes
minutes
Cook Time:
20
minutes
minutes
Total Time:
35
minutes
minutes
Servings:
4
Calories:
337
kcal
Author:
Sophie Viau
Ingredients
1
tablespoon
olive oil
1
medium onion
cut into cubes
3
cloves
garlic
finely chopped
2
celery stalks
diced
3
larges
Russets potatoes
cut into cubes
2
cups
corn
frozen or fresh
1
red pepper
cut into cubes
1
bay leaf
1
tablespoon
cider vinegar
2
cups
vegetable broth
or chicken broth
1
can (400ml)
coconut milk
or half and half
Salt pepper
4
cups
cooked rice or quinoa as a side
Fresh coriander or parsley for garnish
Instructions
Heat the oil in a medium saucepan. Add the oil, onion and a few pinches of salt.
Cook 1-2 minutes and add garlic, celery and potatoes cook for another minute.
Add the corn in the saucepan with red pepper.
Then add the vinegar, the vegetable broth, the bay leave and the coconut milk.
Cover and simmer for about 15 minutes
Adjust the seasoning serve with rice or quinoa
Sprinkle with fresh cilantro
Notes
You can keep the corn chowder in the fridge in an airtight container up to 5 days, do not freeze.
Nutrition
Calories:
337
kcal
|
Carbohydrates:
23
g
|
Protein:
3
g
|
Fat:
5
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
3
g
|
Sodium:
475
mg
|
Potassium:
292
mg
|
Fiber:
3
g
|
Sugar:
7
g
|
Vitamin A:
1396
IU
|
Vitamin C:
45
mg
|
Calcium:
16
mg
|
Iron:
1
mg