This week I was going through my vegetarian soup and chowder recipes. I normally don’t cook vegetarian meals because I usually follow a carnivore/keto lifespan. This was listed as a copycat recipe of Panera Bread’s Corn Chowder. I think I had this at a Panera restaurant years and years ago. I like my version much better. I added two pints of my home canned ugly chicken breast meat. So good. The last two ingredients sounded iffy to me at first. But a taste test before and after I added sealed the deal. In my opinion the acid from the lime juice and white wine vinegar is needed to fill out the flavor profile.  I hope you like this.

• 4 Tbsp unsalted Butter
• 1 small Red Bell Pepper, diced
• 1 small Green Bell Pepper, diced
• 4 Garlic Cloves, minced or peeled and pressed
• 1 medium Onion, diced
• 1 Jalapeno Pepper, seeded and fine diced
• 1 four oz can Diced Green Chilies
• 1/3 c All Purpose Flour
• 4 c Vegetable Broth (I used the liquid from canned corn, my pints of ugly chicken, diced tomatoes and green chilies. Then added water to make 4 cups)   
• 1 ½ c Heavy Cream (I used a 12 oz can of evaporated milk)
• 1 large Russet Potato, peeled and diced
• 2 (15 oz) cans of Whole Corn
• 1 (10 oz) can Rotel type diced tomatoes
• 2 Tsp Salt
• 1 Tsp Smoked Paprika
• ½ Tsp Black Pepper
• 1 Tbsp Lime Juice
• 1 Tbsp White wine Vinegar (I used a white wine vinegar that I soaked Thai Chiles in)

Melt butter in a large, heavy bottom soup pot over medium heat. Add red pepper, green pepper, garlic, onion, jalapeno pepper and green chilies. Sauté until tender about 7 minutes. Add AP flour and stir until for about one minute, until thickened.

Stir in broth, heavy cream, corn, potato, diced tomatoes, salt, black pepper and smoked paprika. Bring chowder to a gentle simmer; cover and cook for 20 minutes.

And lime juice and white wine vinegar. Simmer for 5 minutes and serve. Great with home baked bread.