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Mimis Cafe has a special place in my heart. We had a huge luncheon there after our wedding and it is the first meal we had after our first baby was born! I love everything on their menu, especially this corn chowder!
Mimis Cafe Corn Chowder Recipe
This is the tastiest corn chowder ever, and so easy to make.
Serving
Ingredients
- ¼ cup butter
- 1 Tablespoon flour
- 6 Tablespoons onion, chopped
- 4 stalks celery, diced
- 2 ½ cups water
- 4 Russet potatoes, peeled and cubed
- 2 cups frozen corn, thawed
- 14 ounces creamed corn
- 2 Tablespoons sugar
- 2 teaspoons salt
- dash white pepper
- 3 cups half and half cream
Equipment
Instructions
- Melt butter in sauce pan over medium heat. Add in the flour and whisk until smooth and a roux forms (about 2 minutes).
- Add onions and celery and saute 5 minutes until soft, but not brown.
- Add water, potatoes, frozen corn, creamed corn, sugar, salt, and pepper. Whisk together until smooth. Cover and simmer until potatoes are barely tender, about 30 minutes.
- Add half and half and simmer uncovered until soup has thickened into a creamy consistency, about 15 minutes.
- Season with salt and pepper to taste
Nutrition
Calories: 350 kcal · Carbohydrates: 47 g · Protein: 8 g · Fat: 17 g · Saturated Fat: 10 g · Trans Fat: 1 g · Cholesterol: 49 mg · Sodium: 838 mg · Potassium: 816 mg · Fiber: 4 g · Sugar: 6 g · Vitamin A: 628 IU · Vitamin C: 13 mg · Calcium: 126 mg · Iron: 2 mg
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
I’ll be trying this soon since corn chowder is my all time favorite soup. I’m really enjoying your blog and the great recipes.
I saw this and I went to the store.I’ve never had it before but it sounded good. Just added the half and half and it already tastes yummy! Pinned this one to my tried and true board. Also known as “will make again” board. Thanks for the recipe!
mmm this sounds so good! love that it’s vegetarian, too – no bacon, no meat, just veggies and it looks so creamy!
Creamy, vegetarian and looks DELICIOUS! I love Mimi’s version and the fact that this is authentic makes me eager to make it ASAP 🙂 it’s my mom’s favorite soup there!
Looks delish!
=)
Brooke
One bite and all I could say was WOW! We made it with skim milk instead of half and half, to make it a little healthier, and it was so yummy. Will defiantly be making this one again.
Do you need to reduce the heat to low when you simmer?
I would reduce it to low or med-low. Just be sure there is no scorching on the bottom. Stirring occasionally. 🙂
This was d-e-licious! Doubled the recipe to serve a group of 9 hungry college kids, served with biscuits and called it a meal. I did offer shredded cheese, crumbled bacon and scallions as toppers…I think next go around (and there will be one) I might try a few carrot shreds with the celery, just for color. Thanks for sharing this great recipe.
It’s look like very delicious. I’ll want to try it. But I have a problem. What is “can cream corn”? We haven’t it in my country. Can I refund it? Thanks 🙂
You could use a regular can of corn and mush it up a little and that would work fine.
Thank you. I’m thrilled to have this recipe!I was wondering, if I freeze Mimi’s Corn Chowder in smaller portions will the chowder lose some of the flavor or will the consistency be altered upon reheating? I called Mimi’s Cafe. The wonderful server stated no change in flavor or consistency if reheated in the microwave, stirring every 2 minutes.
Can you use chicken broth instead of water?
You could definitely use chicken broth to replace the water.
Can I put all the Ingredients in the crockpot and let it cook all day
There are a few necessary steps in this recipe that couldn’t be done in a slow cooker. So I would stick to the recipe as directed. The good part is that is all comes together in 45 minutes.
Can I use fresh corn cut off the cob instead of frozen? Thanks for the recipe!
Yes, fresh corn works great too.
Thank you for the recipe was just telling my son how much I love mimi’s Corn chowder. Thank you again
I fondly remember Mimi’s from years ago on the west coast. Thanks for the recipe. I confess I tweaked a few things to tailor it to my husband’s palate… like using chicken broth instead of water, and I added a couple of cans of Hatch diced green chiles. Being naturalized New Mexican, the chiles just took it to another level. Thanks for posting. Love your blog.
God bless you for doing the Lord’s work! I was craving this soup but Mimi’s charges and arm and a leg for a thimble full. I was skeptical that this would taste the same, but had high hopes. It’s identical!! So delicious and easy! We made it last week and I had the leftovers as lunches (just as good reheated), and we’re making it again this weekend for .
We love the changes you made to the recipe! Diced green chiles sound amazing in the corn chowder. Thanks for sharing.
I loved this recipe! I would change one thing though, and that is to use chicken or vegetable broth in place of the 2 1/2 cups of water!
The best corn chowder I’ve ever had! I did reduce the cream to one cup because I wanted more of the corn flavor to shine, and the second time I made it I used fresh corn which made a huge fantastic difference!