I have become such a fan of Panera Bread’s seasonal soup “Summer Corn Chowder,” that I set out to find a version to make at home.

I achieved success.

I found it at Epicurious. (http://www.epicurious.com/recipes/food/views/Summer-Corn-Chowder-106689)

I did change a couple of things. For example, it lacked the amount of seasoning I like (and reading the reviews, I was not alone in feeling that way), so I added a bit of cayenne, some italian seasoning instead of fresh basil, a generous bit of garlic powder, and used a whole 15 ounce can of seasoned chopped tomatoes in the soup instead of only as a garnish.
Also, I didn’t have any russet potatoes, so I used 2-3 red ones. It worked out, because I think they turn out a bit creamier, anyway. Of course, all of this is a matter of preference, so if you try it, there is definitely room for interpretation.

The recipe really does work as listed. It thickened perfectly. At the end, I couldn’t help but feel last thing that was missing was mozzarella cheese, so we added some and it was absolutely perfect.  This is one of my new favorite soups!

If you try it, definitely let me know what you think.

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