Introduction
Panera’s Mexican corn chowder and summer corn chowder have some key similarities but also some differences in terms of ingredients, flavors, and how they are served. Both chowders use corn as the primary ingredient and have a creamy, soup-like texture. However, Panera’s Mexican corn chowder has additions like poblano peppers, cilantro, and cumin that give it more of a Tex-Mex flavor profile compared to the summer corn chowder. The summer corn chowder tends to be more mildly seasoned. In terms of consistency, the Mexican corn chowder is usually thicker and heartier than the summer version. Additionally, the summer corn chowder is more often served chilled or at room temperature, while the Mexican corn chowder is hot. So in summary:
– They both use corn as the main ingredient and have a creamy, chowder-like consistency.
– The Mexican corn chowder has a spicier, Tex-Mex flavor profile with ingredients like poblanos and cumin.
– The summer corn chowder is more mildly seasoned and served chilled or at room temperature.
– The Mexican corn chowder tends to be thicker in texture and always served hot.
Ingredients
The core ingredients in both Panera corn chowders are similar, with corn, onions, celery, potatoes, and a dairy base like heavy cream or milk. However, the additional ingredients vary:
Panera Mexican Corn Chowder
– Fire roasted corn
– Poblano peppers
– Cilantro
– Cumin
– Chili powder
– Jalapeños (optional garnish)
– Tortilla strips (garnish)
Panera Summer Corn Chowder
– Bacon
– Fresh thyme
– Bay leaf
– Butter
– Flour
– Chicken stock
– Corn kernels
– Chives (garnish)
So while both contain corn, onions, celery, and cream, the Mexican corn chowder has the additions of poblano peppers, cumin, cilantro, and spices that give it its Tex-Mex inspired flavor profile. The summer corn chowder uses more traditional chowder seasonings like bacon, thyme, and bay leaf for a simpler corn flavor.
Cooking Method
The cooking method also differs between the two chowders:
Mexican Corn Chowder
Panera’s Mexican corn chowder is cooked hot and served hot. The vegetables are likely sautéed in oil first to soften them and intensify the flavors. The liquid like cream or broth is then added and simmered until thickened to the desired consistency. Spices like cumin and chili powder are also cooked in to infuse the broth.
Summer Corn Chowder
The summer corn chowder can be made either as a hot soup or a chilled soup. If cooked hot, the method would be similar to the Mexican corn chowder with sautéed aromatics. However, the summer corn chowder is often blended after cooking for a very smooth texture. Chilled summer corn chowder is cooked ahead of time and then refrigerated overnight before serving. This thickens the texture considerably.
So the Mexican corn chowder is always served hot while the summer version can be either hot or chilled. The summer corn chowder is also more likely to be blended for smoothness.
Flavors
The flavors of the two soups differ based on the ingredients:
Mexican Corn Chowder
– Smoky and charred from the fire roasted corn
– Warm spice flavors like cumin, chili powder, and jalapeño
– Bright, herbal cilantro taste
– Sweetness from corn balanced by heat from peppers
– Creamy and rich from broth and dairy base
Summer Corn Chowder
– Sweet and delicate corn flavor
– Savory from bacon
– Warm and aromatic from thyme and bay leaf
– Velvety creamy base without overpowering seasoning
– Mildly seasoned overall
The Mexican corn chowder has a more complex, spicy, and bold Tex-Mex flavor profile compared to the summer corn chowder’s simpler, mildly seasoned corn flavor.
Consistency and Texture
The textures of the soups also differ:
Mexican Corn Chowder
– Thick and hearty texture
– Can have some chunks from vegetables
– Rich and velvety from pureed ingredients
– Tortilla strips provide crunch
Summer Corn Chowder
– Smooth, creamy, and uniform texture
– Puréed completely smooth
– Thickened considerably when chilled
– Silky mouthfeel
The Mexican corn chowder has more texture from vegetables and tortilla strips while the summer corn chowder is blended completely smooth. Chilling also impacts the summer corn chowder’s texture making it thicker.
Serving Style
Finally, the soups differ in serving style:
| Mexican Corn Chowder | Summer Corn Chowder |
|---|---|
| Served hot | Can be served hot or chilled |
| Often served with tortilla strips, lime wedges, cilantro | Sometimes served with chives or bacon bits as garnish |
| Hearty, meal-like texture | Lighter, smoother texture like a vichyssoise |
The Mexican corn chowder is always a hot soup garnished with crispy tortilla strips and flavorful toppings. The summer corn chowder can be served either hot or chilled, with lighter garnishes like chives or bacon bits. The summer version often has a lighter consistency like a vichyssoise.
Nutritional Profile
The two chowders have the following general nutritional profiles based on Panera’s online nutrition information:
| Nutrient | Mexican Corn Chowder | Summer Corn Chowder |
|---|---|---|
| Calories per bowl | 300-400 | 200-300 |
| Total Fat | 18-25g | 9-15g |
| Protein | 5-10g | 5-10g |
| Carbohydrates | 25-40g | 25-40g |
| Sodium | 700-1200mg | 500-900mg |
The Mexican corn chowder tends to be higher in calories, fat, and sodium compared to the summer corn chowder. Both provide protein and carbohydrates. Overall, the Mexican corn chowder makes a more hearty, filling meal while the summer corn chowder is lighter in calories and fat.
Cost
At Panera Bread bakery cafes, the soups are typically priced:
– Mexican Corn Chowder – $5.99 for bowl
– Summer Corn Chowder – $5.49 for bowl
So the Mexican corn chowder costs about 50 cents more per bowl compared to the summer corn chowder. This likely reflects the heartier size, thicker texture, and more labor-intensive preparation of the Mexican version. The summer corn chowder has a simpler ingredient list and preparation so can be priced a little lower.
Popularity
The Mexican corn chowder seems to be more popular and more widely available year-round on Panera’s menu compared to the seasonal summer corn chowder. As a spicier, heartier soup, the Mexican corn chowder likely appeals to more diners’ preferences for a warming, filling meal. It’s a soup that can be enjoyed year-round whereas the summer corn chowder is more limited to the warmer months when corn is freshest. The Mexican corn chowder’s bold, Tex-Mex flavored profile gives it very broad appeal at Panera.
Conclusion
In summary, while both are creamy corn-based chowders, Panera’s Mexican corn chowder and summer corn chowder have some distinct differences:
– The Mexican corn chowder has a spicier, Tex-Mex flavor profile while the summer version is more mildly seasoned.
– The Mexican corn chowder uses ingredients like poblanos, cilantro, and cumin while the summer relies on classics like bacon and thyme.
– The Mexican is always served hot with crispy tortilla strips while the summer can be served hot or chilled.
– The Mexican is heartier and thicker in texture while the summer is blended completely smooth.
– The Mexican corn chowder is more caloric and higher in fat and sodium.
– The Mexican corn chowder costs 50 cents more than the summer version.
– The Mexican corn chowder is available year-round and is likely more popular at Panera.
So while both are cream-based corn chowders, the spicier, hot Tex-Mex profile of the Mexican corn chowder gives it a distinct identity from the cooler, milder summer corn chowder. The Mexican corn chowder stands out as the heartier, more filling choice for a meal while the summer corn chowder is lighter bodied. Both offer corn flavor but in different forms year-round versus seasonally.