This Dairy-Free Panera Street Corn Chowder hits all the cozy notes of the classic Panera favorite but is entirely gluten-free, plant-based, and vegan! Thanks to fire-roasted corn, fresh lime juice, and cilantro, it is creamy, flavorful, and loaded with Mexican-style flair. The best part? It is incredibly easy to make, even on a busy weeknight!

Ingredients You’ll Need:

• 1/4 cup vegan butter or olive oil – My favorite vegan butter is this one from Walmart that tastes the most similar in buttery flavor. Or, you can use avocado or olive oil instead. 
• 1 red bell pepper 
• 1 green bell pepper
• 1 medium jalapeno, seeded and finely chopped
• 1 medium onion – Yellow, white, or sweet onion: whatever you have on hand or is most affordable works great!
• 1 tablespoon minced garlic – You can freshly peel and mince garlic yourself, though I prefer to buy it pre-minced like this one from Walmart. 
• 1 tablespoon chili powder
• 3/4 pound yellow or Yukon gold potatoes
• 4 cups chicken or vegetable broth – Obviously, if you want this soup to be vegan or plant-based, use vegetable broth. If you are ok with animal products, chicken broth works as well. 
• 2 teaspoons salt 
• 10-12 oz frozen riced cauliflower – I use cauliflower as my secret weapon for thickening soup sauces. It makes the sauce thick and creamy, boosting the veggies without diminishing the taste. You won’t taste it, I promise! I steam the cauliflower in bag in the microwave before blending it into the broth. 
• 2 12oz bags frozen fire-roasted corn – I highly recommend the effort to find fire-roasted corn. I prefer to get it from the freezer section of Walmart here. Though you can use canned corn like this one if needed as well. Or, if you care feeling ambitious you can always grill fresh ears of corn following instructions like this one. 
• I cup heavy vegan cream or coconut cream – Coconut cream and coconut milk are NOT the same. Coconut cream is much thicker thanks to a higher natural fat content. I don’t recommend using coconut milk, or the sauce will be thin. I like this canned coconut cream from Walmart. Need a coconut-free option? Use vegan heavy cream like this one from Target or Walmart, or Trader Joe’s sells one as well!
• 2 tablespoons fresh lime juice
• 2 tablespoons chopped cilantro (plus more for garnish)

Why You’ll Love This Recipe:

This chowder is my take on a Panera copycat, but without any dairy or gluten. The vegan butter creates a luscious base, while the steamed cauliflower makes it creamy without the need for heavy cream. Plus, the fire-roasted corn and chili powder add a smoky, Mexican-style kick that’s downright irresistible.

How to Make Dairy-Free Panera Street Corn Chowder

1. Sauté the Veggies: In a large pot or Dutch oven, melt the vegan butter over medium heat. Add the finely diced red and green bell peppers, jalapeno, onion, and a pinch of salt. Cook for 5-7 minutes, stirring occasionally, until the veggies are tender and fragrant.
2. Add Garlic and Spices: Stir in the minced garlic and chili powder, cooking for another minute. Don’t skip this step—it really builds the flavor base of the chowder!
3. Simmer the Potatoes: Add the diced potatoes and pour in 3 cups of the broth. Bring everything to a boil, then reduce the heat to a simmer. Cover and cook for 10 minutes or until the potatoes are fork-tender.
4. Blend for Creaminess: While the potatoes are cooking, in a blender, blend together the remaining 1 cup broth, the cream, salt, the steamed cauliflower, and 12 oz (1 bag) of the frozen corn until very smooth. Add to the pot and stir well. 
5. Add Corn and Flavor Boosts: Stir in the remaining fire-roasted corn and simmer for 5 more minutes until heated through. Taste and add extra salt, if desired. Then, mix in the lime juice and top with chopped cilantro.
6. Serve and Enjoy: Ladle the chowder into bowls and top with extra cilantro if desired.

Pro Tips:

• Make it Spicy: Add a pinch of cayenne or additional diced jalapeno for an extra kick.
• Meal Prep Friendly: This chowder stores beautifully! Keep leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.
• Customizable: Swap the gold potatoes for russet potatoes or add a can of black beans or chopped grilled chicken for extra protein.

This dairy-free, gluten-free, Panera copycat Mexican-style street corn chowder is a must-try! It’s rich, creamy, and bursting with bold flavors. Bonus? It’s vegan and plant-based, so everyone can enjoy it. Whip up this Dairy-Free Panera Street Corn Chowder tonight and watch it become a new family favorite!

Other Soups You Will Love

For us, it’s always soup season! Here are some of our Soup favorites (all of these are Whole30, Paleo, gluten-free, dairy-free, egg-free, and nut-free). Our taco soup and chili often come with us when we go camping or on a road trip. Make them ahead, freeze, and then heat up in a microwave or on a campfire stove for an easy, filling meal:

• Budget Beef Stew (my mom’s favorite recipe from my cookbook!)
• Salsa Chicken Stew (a blog favorite)
• Hamburger Soup – 10 minutes prep and a 30-minute meal!
• Whole30 Chili
• Taco Soup
• White Chicken Chili
• Tomato Chicken and Basil Soup

Dairy-free Panera Street Corn Chowder

Autumn @wholefoodfor7

An EASY 30-minute creamy soup that is a delicious Panera copycat. Gluten-free + dairy-free as well as freezer-friendly!

5 from 3 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Main Course, Soup

Cuisine Mexican

Servings 6 1.5-cup servings

Calories 219 kcal

1/2x1x2x3x

Ingredients

 

• 1/4 cup vegan butter can sub olive or avocado oil
• 1 medium red bell pepper finely minced
• 1 medium green bell pepper finely minced
• 1 medium jalapeno seeded and finely chopped
• 1 medium yellow onion or white onion, finely minced
• 1 tablespoon fresh minced garlic
• 1 tablespoon chili powder
• 3/4 pound yellow potatoes chopped into 1/2" pieces
• 4 cups chicken broth or use vegetable broth for a vegan soup, use chicken bone broth for highest protein
• 2 teaspoons salt additional to taste
• 1 12-ounce bag fresh or frozen riced cauliflower
• 8 ounces unsweetened full-fat canned coconut cream (1 cup) or heavy vegan whipping cream
• 2 12-ounce bags frozen fire-roasted corn
• 2 tablespoons lime juice
• 1 bunch cilantro
• 1 pound boneless skinless chicken breast steamed and chopped (not vegan); optional to make this a main dish. Can use a chopped rotisserie chicken. Add 1 c additional broth, if using

Instructions

 

• In a large pot or Instant Pot on Saute, melt the vegan butter over medium heat. Add the finely diced red and green bell peppers, jalapeno, onion, and a pinch of salt. Cook for 5-7 minutes, stirring occasionally, until the veggies are tender and fragrant.
• Stir in the minced garlic and chili powder, cooking for another minute.
• STOVE: Add the diced potatoes and pour in 3 cups of the broth. Bring everything to a boil, then reduce the heat to a simmer. Cover and cook for 10 minutes or until the potatoes are fork-tender.

  INSTANT POT: Add the diced potatoes and pour in 3 cups of the broth. Seal and cook on High manual or Soup setting for 10 minutes. Release steam and open when finished.
• While the potatoes are cooking, in a blender, blend together the remaining 1 cup broth, the cream, salt, the steamed cauliflower, and 12 oz (1 bag) of the frozen corn until very smooth. Add to the pot and stir well. 
• STOVE AND INSTANT POT: Stir in the remaining fire-roasted corn and simmer on medium heat or Saute for 5 more minutes until heated through. Add cooked chopped chicken and extra broth, if using. Taste and add extra salt, if desired. Then, mix in the lime juice and top with chopped cilantro.
• Ladle the chowder into bowls and top with extra cilantro if desired.
• TO STORE: Store in a sealed container in the fridge for up to 1 week or in the freezer for up to 3 months.
• SLOW COOKER: Melt the vegan butter in a skillet and cook the diced bell peppers, jalapeno and onion with a pinch of salt for 5-7 minutes, then stir in the garlic and chili powder for another minute — the chili powder needs the fat to bloom and it will taste raw if you skip this. Transfer to the slow cooker with the diced potatoes and 3 cups of the broth. Cover and cook on low for 5 hours or high for 2-3, until the potatoes are fork-tender. Steam the riced cauliflower separately, then blend it with the remaining 1 cup broth, the coconut cream, the salt and one bag of the corn until very smooth, and stir it into the crock. Add the second bag of corn and the cooked chopped chicken, cover, and cook 20-30 minutes more on low. Stir in the lime juice off the heat and top with cilantro.

Notes

See blog post above for substitutions and my preferred products to use in this recipe. Nutrition facts include the optional chicken add-in. 

VEGAN: Follow recipe notes for substitutions. I also recommend you add 1 15-oz can rinsed black beans with the second bag of corn (Step 5) for additional protein. If using, also add an additional 1 cup of broth.

 

Nutrition

Calories: 219kcalCarbohydrates: 16gProtein: 19gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.05gCholesterol: 52mgSodium: 1533mgPotassium: 704mgFiber: 3gSugar: 4gVitamin A: 1594IUVitamin C: 60mgCalcium: 34mgIron: 1mg

Keyword budget-friendly, dairy-free, easy, egg-free, gluten-free, kid-friendly, main dish, nut-free, plant-based, vegan

Tried this recipe?Let us know how it was!