Mimis Cafe Corn Chowder Recipe (2024)

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55 minutes mins

22 Comments

5 from 2 votes

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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!

Serves: 8

Mimis Cafe Corn Chowder Recipe

5 from 2 votes

This is the tastiest corn chowder ever, and so easy to make.

Prep Time 10 minutes mins

Cook Time 45 minutes mins

Total Time 55 minutes mins

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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

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

Equipment

Big saucepan

Recipe Details

Course: Soup

Cuisine: American

(Recipe from Mimis Cafe)

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LyndaKay says:

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.
Tammy says:

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!
Averie @ Averie Cooks says:

mmm this sounds so good! love that it's vegetarian, too - no bacon, no meat, just veggies and it looks so creamy!
Hayley @ The Domestic Rebel says:

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!
Brooke says:

Looks delish!
=)
Brooke
Bronson Family says:

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.
Mel says:

Do you need to reduce the heat to low when you simmer?
Cyd says:
See Also
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I would reduce it to low or med-low. Just be sure there is no scorching on the bottom. Stirring occasionally. :)
Momma Cay says:

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.
Veronica says:

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 :)
Cyd says:

You could use a regular can of corn and mush it up a little and that would work fine.
Bunky says:

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.
Mara says:

Can you use chicken broth instead of water?
Cyd says:

You could definitely use chicken broth to replace the water.
Jennifer petersen says:

Can I put all the Ingredients in the crockpot and let it cook all day
Cyd says:

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.
Cynthia King says:

Can I use fresh corn cut off the cob instead of frozen? Thanks for the recipe!
Cyd says:

Yes, fresh corn works great too.
Marsha Campbell says:

Thank you for the recipe was just telling my son how much I love mimi’s Corn chowder. Thank you again
Moxie says:

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.
Meg says:

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 .
Momma Cyd says:

We love the changes you made to the recipe! Diced green chiles sound amazing in the corn chowder. Thanks for sharing.

About The Author:

Contributor

This post was written by a past contributor of Six Sisters' Stuff. We appreciate all of the creative contributions that make Six Sisters' Stuff an amazing resource for families!

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FAQs

Why is my corn chowder not thickening? ›

Cook It Longer

Sometimes soup just needs to simmer longer to reach the perfect consistency. Check to see if the vegetables are tender, and then taste the broth. If the soup tastes a bit watery, give it more time.

What does it mean to call someone a chowder head? ›

Britannica Dictionary definition of CHOWDERHEAD. [count] US, informal. : a stupid person.

Discover More ›

How do you fix thin chowder? ›

Use a butter and flour paste

You can also use a flour and butter paste called a beurre manié to thicken a soup. Just mix 2 tsp flour with 2 tsp soft butter, and while the soup is simmering, stir the paste into the pan. The butter will help disperse the flour throughout the liquid.

Learn More ›

Why isn't my soup thickening with cornstarch? ›

Cornstarch is a common thickening agent in the culinary arts, but if you add it directly to the liquid you want to thicken, it will clump up. To thicken a sauce or soup with cornstarch, you first need to make a slurry, which is a mixture of equal parts cornstarch and liquid (usually water, stock or wine).

Tell Me More ›

Why is my chowder watery? ›

Despite these simple differences, the texture of clam chowder is a matter of personal preference. Once a big batch of chowder is made and stored in the fridge, it will soon become watery due to the fact that the fats harden as the soup cools down.

Explore More ›

How to thicken corn chowder without cornstarch? ›

Other methods for thickening a chowder

With a blender, you can use the corn — plus potatoes and other veggies — as a natural thickener by blending a small amount and adding it back into the soup. The starchiness from the corn and potatoes will lend you the same silky texture as heavy cream.

See Details ›