1Peel and chop the potatoes, set aside. Chop up the onion and garlic. Place the stick of butter into a large pan, then melt, adding the onion and garlic.
2Once the onion and garlic have sauteed, add the potatoes and let them get coated with the butter. Throw in the basil and some black pepper. You can also add a little paprika for more color (like a half-tablespoon). Add the can of drained corn. Put enough water to cover about a half-inch above the potatoes.
3Allow to cook until the potatoes seem to be getting done. Add the evaporated milk and the cream of corn. Simmer. If it's not enough water along the way, add some more. I don't use a lot of salt which is why I didn't list it. There is salt in the cream of corn so if you use that, you can decide.
4Once the soup is done, take the Panera Bread Bowls and slice off the top-not a large slice as you want to be able to hold as much soup per bowl as possible. Pull out the inside bread, leaving about a quarter to half inch thickness. Add the soup to each bowl, place the 'lid' (the piece you cut off) back onto the top. Serve.
5On the aside: You could probably toast the removed bread and use it or keep it for another use.