Creamy Corn Chowder Recipe – Comfort Food Classic!
As a barista at Mimi’s Cafe, I have tasted some of the most delicious dishes on their menu. But there’s one dish that I always come back to – the Corn Chowder. It is a rich and creamy chowder that is delicious anytime, especially when made with fresh corn available in the season. This dish will warm you up from inside out, and it’s so easy to prepare that even those who are new to cooking can whip up a comforting bowl in no time.
Mimi’s Cafe has perfected the recipe for this hearty and decadently creamy corn chowder. The dish is a delightful combination of potatoes, celery, onions cooked in butter, simmered with hot water and half-and-half cream, and enhanced with flour, white pepper, salt, and sugar. It’s an all-time favorite among patrons and has become a signature staple at Mimi’s Cafe.
In this article, I’ll walk you through the steps of making this copycat Mimi Cafe corn chowder recipe. You’ll love how easy this recipe is to prepare and how unbelievably delicious it tastes. If you’re looking for some quality comfort food with a restaurant-quality taste right in your own home – this is it!
Why You’ll Love This Recipe
There are many reasons why you’ll fall in love with this cafe corn chowder recipe from Mimi’s Cafe. To start with, the rich and delicious taste of this chowder is one reason why it has become a favorite among many. Whether you’re looking for a hearty meal to warm you up on a cold evening, or simply craving the savory and creamy goodness of a bowl of chowder, this recipe will not disappoint.
Another reason you’ll love this recipe is the versatility it offers. You can enjoy this chowder anytime, but it’s especially wonderful during the fresh corn season. It’s also a great way to use up frozen corn that you may have stored away. And for those who are health-conscious or on a diet, there are plenty of substitutions and variations available that still deliver the same great taste.
The ingredients list for this recipe is simple and straightforward, relying on staple pantry items like flour, white pepper, salt, sugar, butter, celery, onions, potatoes and half-and-half cream. And with just a few easy steps involved, even beginners in the kitchen can whip up this chowder easily.
Whether you’re hosting a family dinner, planning a date night at home, or just looking for something comforting to enjoy on your own, this Mimi’s Cafe corn chowder recipe has got you covered. So don’t wait any longer – try it out today and taste the richness and deliciousness that everyone loves about corn chowder!
Before we dive deep into the deliciousness of the Mimi’s Cafe Corn Chowder recipe, let’s first take a look at what are the ingredients required to make this mouth-watering dish. Here is a list of ingredients you will need:
- 4 cups of hot water
- 2 medium-sized potatoes, peeled and cubed
- 2 cups of frozen corn
- 1/2 cup of celery, diced
- 1/2 cup of onions, chopped
- 6 tablespoons of butter or margarine
- 3/4 teaspoon of salt
- 1/4 teaspoon of white pepper
- 1 teaspoon of sugar
- 2 cups of half-and-half cream
- 4 tablespoons of flour
These are all the basic ingredients required for the chowder recipe. Nonetheless, if you want to experiment and come up with your own variation, you can go ahead and do that as well.
The Recipe How-To
Now, it’s time for the fun part – let’s get cooking! This corn chowder recipe is delightful and comforting, especially on chillier days. Here’s how to make it.
- 4 tablespoons of butter
- 6 tablespoons of chopped onion
- 3/4 cup of chopped celery
- 2 cups of hot water
- 1 1/2 cups of potatoes, peeled and diced
- 2 cans of frozen corn (16 ounces each)
- 1 teaspoon of sugar
- 1 teaspoon of salt
- 1/4 teaspoon of white pepper
- 4 cups of half-and-half cream
- 6 tablespoons of flour
Step by Step
- In a large pot over medium heat, melt butter.
- Add the chopped onion and celery to the melted butter and cook for about five minutes.
- Add water, potatoes, frozen corn, sugar, salt, and white pepper to the pot.
- Bring the ingredients to a boil, then cover and simmer on low heat for about fifteen minutes or until the vegetables are tender.
- Stir in the half-and-half cream.
- In a separate bowl, mix together flour and an additional cup of half-and-half cream until it forms a paste.
- Slowly add this mixture into the pot.
- Cook for another ten minutes or until the soup has thickened to your desired consistency.
And there you have it – your delicious corn chowder is ready! This recipe makes enough for six servings, so feel free to invite some friends over, or save some for later.
Substitutions and Variations
As with any recipe, the joy comes in experimentation and making it your own. If you’re feeling creative or want to change things up a bit, here are some substitutions and variations to try with your corn chowder:
– Meat: Although this recipe is vegetarian, adding in some cooked bacon bits or diced ham can easily turn it into a heartier meal.
– Gluten-Free: Substitute the flour for a gluten-free flour of your choice.
– Dairy-Free: For a dairy-free version, try using coconut milk or cashew cream instead of half-and-half cream.
– Spice It Up: If you like a bit of heat, add in chopped jalapeños or red pepper flakes.
– Swap Veggies: Experiment with other veggies such as carrots, bell peppers or zucchini to add more color and flavor to your chowder.
– Sweet Corn: While frozen corn works great in this recipe, using fresh sweet corn during the summer months will enhance the taste and texture.
– Potato Chowder: Looking for a more substantial soup? Add more potatoes and adjust the seasonings accordingly to make it a potato chowder.
Remember that cooking is an art as well as a science – don’t be afraid to have fun with it!
Serving and Pairing
Pour a steaming bowl of this rich corn chowder and savor in its deep comforting flavors. Enjoy it as a main entree for lunch or dinner and pair it with some crusty bread or garlic toast to sop up every last drop. It’s a heavy-duty soup, so it can stand up next to some meaty sandwiches, ham and cheese or turkey paninis for example.
But, in all honesty, this chowder is delicious anytime, especially on those rainy days when you want something hot and hearty, or it’s simply an incredible comfort food. It’s perfect for entertaining guests since it can serve 4-6 people with just one recipe batch.
If you’re feeling adventurous, try pairing this creamy soup with a crisp white wine like Chardonnay or Sauvignon Blanc to round out the meal. Additionally, if you’re in the mood to go all-out, adding some crispy bacon bits on top will add some depth of flavor.
Lastly, if you have any leftovers or made a large batch for meal prep hustle during the week, freezing them up would work great too! Just reheat and serve when desired.
Make-Ahead, Storing and Reheating
Now, as a barista, I know the value of having a recipe that can be made ahead of time and reheated later, especially in a busy cafe when every second counts. That is why I love this corn chowder recipe from Mimi’s Cafe that can be made ahead and reheated with just a few simple steps.
To make this recipe ahead of time, prepare the chowder as instructed in sections 2 through 4 of this recipe article. Then let it cool to room temperature before storing it in an airtight container. You can store it in the fridge for up to three days or in the freezer for up to one month.
When you’re ready to reheat the chowder, there are two options that work equally well. If you have plenty of time on your hands, just take out the container from the fridge and let it come back to room temperature while you prepare other ingredients or set up your kitchen station. This method will help keep the chowder from being shocked with extreme temperatures.
However, if you’re short on time or need to feed hungry customers quickly, reheating on the stovetop is a faster option. Take out the container from the fridge or freezer and dump the contents into a large pot on medium heat. You can also add a few tablespoons of water or half-and-half to keep it creamy after reheating. Stir occasionally until heated through.
The verdict: The Mimi’s Cafe corn chowder still tastes delicious even after being stored and reheated. The flavors are still rich, and the texture remains thick and creamy after being frozen and thawed. The added bonus is that you don’t have to worry about cooking new batches each time; just heat them up beforehand for happy bellies all around!
Tips for Perfect Results
Creating a rich and delicious corn chowder is an art form, and it requires careful attention to the ingredients and the cooking process. Here are some tips that will help you achieve perfect results every time you make Mimi’s Cafe Corn Chowder.
1. Don’t skimp on the butter: Butter is what gives the chowder its rich, creamy flavor. Use real butter instead of margarine for best results, and don’t be afraid to use a generous amount.
2. Use fresh ingredients whenever possible: While frozen corn can be used and may save time, try to use fresh corn when available. It adds a wonderful sweetness to the chowder that cannot be replicated with frozen corn.
3. Take your time when adding the water: When making the stock for Mimi’s Cafe Corn Chowder, it’s important to add the hot water gradually to ensure that the starch from the potatoes is released slowly while also avoiding lumps.
4. Let it simmer: Be patient and let your chowder simmer on low heat until all of the flavors have melded together thoroughly for at least 30 minutes – this will increase the depth of flavor!
5. Make ahead and reheat: If you want a stress-free meal, this corn chowder recipe is perfect! The soup can be made in advance and stored in an airtight container in the refrigerator for up 3-4 days, making reheating is as easy as placing small portions in a pot on medium heat till hot.
With these tips in mind, you’ll be able to create a delicious pot of Mimi’s Cafe Corn Chowder every time – comforting with every spoonful!
As our corn chowder recipe culminates, it is essential to address any queries that may arise while making this delicious dish. Therefore, let’s answer some frequently asked questions and troubleshoot some common issues that might arise while preparing this rich and savory meal.
What is corn chowder made of?
When it comes to preparing a chowder soup, corn can serve as a starring ingredient. The key components of a basic corn chowder are typically some combination of corn, onions, celery, milk or cream, and butter. While these ingredients are usually enough to form the base of the soup, some recipes may call for additional elements like potatoes, squash, salt pork, fish, seafood or chicken.
What is the best way to thicken corn chowder?
When it comes to making this soup extra creamy and rich, there are a couple of tricks I like to use. First, you can puree some more of the soup in a blender to thicken it up and give it a smoother texture. Or, if you prefer a chunkier soup, you can mash some of the vegetables with a potato masher instead. In either case, this extra step will add a layer of complexity and depth to the soup that is definitely worth it.
Another tip that I always use when making creamy soups like this is to add a bit of cornstarch to the half and half before adding it to the soup. This will help to thicken up the soup without making it too gloopy. To do this, simply whisk a tablespoon or so of cornstarch into the half and half until it’s well combined, then add it to the soup as directed. This will give the soup a silky, smooth texture that is absolutely delicious.
What is chicken corn chowder made of?
This flavorful chicken and corn chowder recipe combines the deliciousness of chicken and corn with the classic taste of onion, celery, bell pepper, and garlic. The addition of potatoes gives it a satisfying texture, while bacon provides a mouthwatering smokiness. For those who prefer a spicier version, Ree Drummond offers a corn chowder recipe with the kick of chilies.
What goes best with corn chowder?
As a barista, in my opinion, cheese and corn make an exceptional combination. If you want a quick snack or meal, why not indulge in a grilled cheese sandwich? It’s simple, and the melted cheese combined with the sweet kernels of corn makes for a flavorful bite.
Another classic option is the BLT sandwich–who doesn’t love that crispy bacon, fresh lettuce, and juicy tomato stuffed between two slices of bread? Pair it with a bowl of steamy corn chowder, and you’ll have your taste buds dancing.
If you’re on the hunt for something to add to your dinner menu, consider dinner rolls or smoked sausage. The fluffy texture of the rolls complements the creamy consistency of corn chowder, while the smokiness of the sausage adds a depth of flavor.
If you’re in for some seafood, grilled salmon pairs well with corn chowder as well. The buttery texture of the salmon meshes effortlessly with the creamy soup.
A plate of salad makes for an excellent side dish to the corn chowder, particularly one made with fresh greens, crispy vegetables, croutons, and dressing. If you’re craving another sandwich option, then ham and cheese is a classic quick fix. It’s also perfect for dipping into the soup.
Lastly, quiche is another fantastic option. It’s a savory, filling dish that can be customized to your liking. Add some fresh herbs, veggies, and cheese, and you’ve got a fantastic meal.
In conclusion, this corn chowder recipe from Mimi’s Cafe is an excellent dish for anyone looking for a rich and delicious soup. The combination of potatoes, frozen corn, and half-and-half cream creates a creamy texture that will tantalize your taste buds with every spoonful.
Moreover, it is versatile enough to be enjoyed on any occasion, whether as a light lunch or a hearty dinner. And with the substitutions and variations suggested, you can make it your own according to your preferences.
So, don’t wait any longer! Give this fantastic Mimi’s Cafe-inspired corn chowder recipe a try today, and experience the comfort that only a warm bowl of chowder can provide. You won’t be disappointed!
Corn Chowder from Mimi’s Cafe Recipe
- 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
- 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.
Your Own Notes
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John has been working in the coffee industry for over five years, having started out as a barista in the bustling city of Los Angeles. He fell in love with the craft and set out to expand his knowledge and understanding of coffee. He has traveled all over the world, visiting coffee farms and learning from the best in the industry. His mission is to share his love of coffee and its unique flavors with others, and The Drive Coffee Bar is his way of doing that.