Copycat Panera Bread Summer Corn Chowder

• 4 tablespoons unsalted butter
• 1/2 cup red bell pepper
• 1/2 cup diced green bell pepper
• 4 minced garlic cloves
• 1 medium white onion, chopped
• 1 medium jalapeno pepper, seeded and finely chopped
• 1/4 cup all-purpose flour
• 5 cups low-sodium vegetable stock
• 1 1/2 cups heavy cream
• 4 cups fresh sweet corn kernels
• 1 russet potato, diced
• 2 teaspoons salt
• 3/4 teaspoon smoked paprika
• 1/2 teaspoon cracked black pepper
• 1/4 teaspoon ground cayenne pepper
• 2 plum tomatoes, diced
• 1 tablespoon fresh lime juice
• 1 tablespoon white wine vinegar
• 3 tablespoons chopped fresh cilantro

1. Melt butter in a large, heavy-bottomed pot over medium heat. Add red bell pepper, green bell pepper, garlic, onion, and jalapeno to pot; saute for about 4 minutes. Add all-purpose flour and stir continuously for 1 minute or until a thick paste forms.
2. Stir in vegetable stock, heavy cream, corn kernels, Russet potato, salt, smoked paprika, black pepper, and cayenne pepper. Bring the mixture to a gentle simmer; cover and cook for 20 minutes or until potatoes have softened and mixture has thickened.
3. Stir in tomatoes, lime juice, white wine vinegar, and cilantro; simmer for 5 minutes. Serve immediately.

unsalted butter, red bell pepper, green bell pepper, garlic, white onion, pepper, allpurpose, vegetable stock, heavy cream, fresh sweet corn kernels, russet potato, salt, paprika, cracked black pepper, ground cayenne pepper, tomatoes, lime juice, white wine vinegar, fresh cilantro

Taken from www.myrecipes.com/recipe/copycat-panera-bread-summer-corn-chowder (may not work)