Corn Chowder From Mimis Cafe Recipes

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CORN CHOWDER FROM MIMI'S CAFE



Corn Chowder from Mimi's Cafe image

I fell in love with the corn chowder at Mimi's and was unable to find a recipe that tasted like it here. I was able to find the actual recipe on Mimi's own site.

Provided by FLFroggie

Categories     Chowders

Time 45m

Yield 8-10 serving(s)

Number Of Ingredients 11

4 tablespoons butter
6 tablespoons onions, chopped
3/4 cup celery, large dice
2 1/2 cups hot water
2 cups potatoes, peeled and cut into 1/2-inch cubes
1 quart half-and-half cream
3 cups frozen corn, thawed
2 tablespoons sugar
2 teaspoons salt
1 pinch white pepper
3 tablespoons flour

Steps:

  • On medium heat, melt butter.
  • Simmer onion and celery for 5 minutes until soft but not brown.
  • Add water, potatoes, corn and seasonings.
  • Cover and simmer for 30 minutes or until potatoes are barely tender.
  • Whisk the flour into 1 cup of half & half and stir into soup.
  • Add remaining 3 cups half & half.
  • Simmer for about 15 minutes until soup thickens to creamy consistency.
  • To make soup thicker, simmer another 5-10 minutes.

Nutrition Facts : Calories 373.4, Fat 20.7, SaturatedFat 12.5, Cholesterol 60, Sodium 697.8, Carbohydrate 43.9, Fiber 4.2, Sugar 4.1, Protein 8.6

MIMI'S CAFE CORN CHOWDER



Mimi's Cafe Corn Chowder image

This comes from a restaurant that is here in Utah, at least that is where I think it is from. I made it the other night, and it was slightly different from most corn chowders because it didn't use bacon. This is a very mild tasting chowder.

Provided by Miss Diggy

Categories     Chowders

Time 1h

Yield 9 serving(s)

Number Of Ingredients 11

1/4 cup butter (1/2 a stick)
6 tablespoons chopped onions
3/4 cup diced celery
2 1/2 cups hot water
2 cups cubed potatoes (1/2 inch pieces)
3 cups frozen corn kernels, thawed
2 tablespoons sugar
2 teaspoons salt
1 dash white pepper
3 tablespoons flour
1 quart half-and-half cream

Steps:

  • Melt butter in large saucepan. Once melted add celery and onion and saute for 5 minutes (not til brown, just til soft).
  • Add water, potatoes, corn, sugar, salt and pepper, making sure water covers everything, adding more if not covered completely. Cover and simmer until potatoes are tender, usually about 30 minutes.
  • Whisk flour into 1 cup of the half and half and then stir into soup.
  • Add remaining half and half and simmer until soup is thickened to a creamy consistency (usually about 15 minutes).
  • Season to taste with additional salt and pepper if wanted. If the chowder is too thick, add some milk, if it is too thin, simmer for 5-10 minutes more.

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