When recreating the comforting indulgence of Panera’s Corn Chowder at home, the choice of potatoes can make all the difference. The perfect spud for this soup should be able to hold its shape, offer a creamy texture, and complement the sweetness of the corn. Here are the top contenders for producing that delectable copycat chowder.

1. Yukon Gold Potatoes: These are a favorite for chowders due to their medium starch content, which strikes an ideal balance between waxy and floury. Their inherent buttery and rich flavor enhances the chowder without overpowering it.

2. Russet Potatoes: If you’re looking for a thicker consistency in your chowder, russets are your go-to. They break down easily when cooked for an extended time, contributing a starchy component that acts as a natural thickener for your chowder.

3. Red Potatoes: While they fall on the waxier side of the potato spectrum, red potatoes maintain their shape well and offer a slightly sweeter note. Their firmness after cooking adds variation in texture to the chowder.

In summary, while Yukon Gold potatoes would be first in line for achieving a creamy and flavorful chowder like that of Panera’s, both russet and red potatoes make worthy alternatives depending on your personal texture preference and desired thickness of the soup.