I'm always a little sad when Panera stops serving their summer menu.
The Summer Corn Chowder was my favorite! Not only was it comfort food, it was low in sodium and very filling.
Panera you are going to start missing me because I'm making panini's and soups at home now!
This recipe is yummy ...love the added chicken too.
6 servings (serving size: about 1 cup)
2 tablespoons butter
1/4 cup chopped onion
1/4 cup chopped celery
1 jalapeño pepper, seeded and minced
2 tablespoons all-purpose flour
3 cups 2% reduced-fat milk
2 cups chopped roasted skinless, boneless chicken breasts (about 2 breast halves)
1 1/2 cups fresh or frozen corn kernels (about 3 ears)
1 teaspoon chopped fresh or 1/4 teaspoon dried thyme
1/4 teaspoon ground red pepper
1/8 teaspoon salt
1 (14 3/4-ounce) can cream-style corn
Melt the butter in a large Dutch oven over medium heat. Add onion, celery, and jalapeño; cook for 3 minutes or until tender, stirring frequently. Add flour; cook 1 minute, stirring constantly. Stir in milk and remaining ingredients. Bring to a boil; cook until thick (about 5 minutes).
Calories:257 (28% from fat)
Fat:8.1g (sat 4.4g,mono 2.4g,poly 0.8g)