This dairy-free Panera Street Corn Chowder captures the cozy, smoky flavors of the Panera classic while remaining gluten-free and fully plant-based. Fire-roasted corn, lime juice, and cilantro give it a bright Mexican-inspired profile. The soup is creamy without dairy thanks to blended cauliflower and vegan cream, and it comes together in about 30 minutes—perfect for busy weeknights.
Ingredients You’ll Need:
- 1/4 cup vegan butter or olive oil
- 1 red bell pepper, finely diced
- 1 green bell pepper, finely diced
- 1 medium jalapeno, seeded and finely chopped
- 1 medium onion, finely diced
- 1 tablespoon minced garlic
- 1 tablespoon chili powder
- 3/4 pound yellow or Yukon gold potatoes, chopped into 1/2″ pieces
- 4 cups vegetable or chicken broth
- 2 teaspoons salt (adjust to taste)
- 1 12-oz bag frozen riced cauliflower (steamed before blending)
- 2 12-oz bags frozen fire-roasted corn (or 2 cans drained; fresh grilled corn also works)
- 1 cup full-fat canned coconut cream or vegan heavy cream (use coconut cream for richness; for coconut-free, use a vegan heavy cream alternative)
- 2 tablespoons fresh lime juice
- 2 tablespoons chopped cilantro (plus extra for garnish)
Why You’ll Love This Recipe
This chowder is a dairy-free take on a beloved cafe favorite. Vegan butter and blended cauliflower create a silky base without dairy, while fire-roasted corn and chili powder add a smoky, savory depth. It’s quick, freezer-friendly, and easy to customize for added protein or heat.
How to Make Dairy-Free Panera Street Corn Chowder
- Sauté the vegetables: In a large pot or Dutch oven, melt the vegan butter over medium heat. Add the diced red and green bell peppers, jalapeno, onion, and a pinch of salt. Cook 5–7 minutes, stirring occasionally, until the vegetables are tender and fragrant.
- Add garlic and spices: Stir in the minced garlic and chili powder and cook 1 minute to bloom the flavors.
- Simmer the potatoes: Add the diced potatoes and pour in 3 cups of the broth. Bring to a boil, reduce to a simmer, cover, and cook 10 minutes or until potatoes are fork-tender. (If using an Instant Pot, seal and cook on High for 10 minutes, then quick release.)
- Blend for creaminess: While the potatoes cook, combine the remaining 1 cup broth, the coconut cream (or vegan cream), 1 teaspoon of the salt, the steamed riced cauliflower, and one 12-oz bag of frozen corn in a blender. Blend until very smooth, then stir this mixture into the pot.
- Add the rest of the corn and finish: Stir in the remaining bag of fire-roasted corn and simmer 5 more minutes until heated through. Taste and add more salt if needed. Stir in the lime juice and fold in the chopped cilantro.
- Serve: Ladle the chowder into bowls and garnish with extra cilantro and an extra squeeze of lime if desired.
Pro Tips
- Make it spicier: Add cayenne or extra diced jalapeno to taste.
- Protein options: For a non-vegan version, add steamed chopped chicken or rotisserie chicken (add 1 cup extra broth if adding chicken). Vegan options: stir in a can of rinsed black beans with the second bag of corn for extra protein.
- Storage: Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months. Reheat gently on the stove.
- Substitutions: Swap Yukon gold for russet potatoes; use vegan heavy cream if you prefer not to use coconut cream.
This dairy-free, gluten-free Panera-style street corn chowder is rich, creamy, and full of bold flavors—an easy recipe that’s likely to become a family favorite. Give it a try tonight for a satisfying, crowd-pleasing meal.
Recipe Details
- Servings: 6 (about 1.5-cup servings)
- Prep time: 10 minutes
- Cook time: 20 minutes
- Total time: 30 minutes
Nutrition (approx.)
- Calories: 219 kcal
- Carbohydrates: 16 g
- Protein: 19 g
- Fat: 9 g
- Sodium: varies depending on broth and added salt
Tried this recipe? Let us know how it turned out!