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Nutrition Facts
Serving Size 1 (289g) Recipe makes 9 servings
Calories 286
Calories from Fat 161		(56%)
Amount Per Serving		%DV
	Total Fat 18.0g	27%
	Saturated Fat 11.0g	55%
	Monounsaturated Fat 5.0g
	Polyunsaturated Fat 0.9g
	Trans Fat 0.0g
Cholesterol 53mg		17%
Sodium 609mg		25%
Potassium 453mg		12%
Total Carbohydrate 28.4g		9%
	Dietary Fiber 2.2g	8%
	Sugars 3.7g
Protein 6.0g		12%
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Fake Thanksgiving

Julieannie

Mimi's Cafe Corn Chowder

Recipe #145781 | 1 hour | 10 min prep | add private note

⁽⁵⁾ RATE IT NOW Print Recipe

By: ~*Miss Diggy*~
Nov 20, 2005

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.

SERVES 9 (change servings and units)

Ingredients

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

Directions

1
Melt butter in large saucepan. Once melted add celery and onion and saute for 5 minutes (not til brown, just til soft).
2
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.
3
Whisk flour into 1 cup of the half and half and then stir into soup.
4
Add remaining half and half and simmer until soup is thickened to a creamy consistency (usually about 15 minutes).
5
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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Featured Reviews for This Recipe

From: Chef #1539153

On Feb 1, 2010

This recipe is great! I've made it for years. For some reason with this recipe, the onions you use make a huge difference. I usually use a vidalia or milder yellow onion. This time I used a white onion and it is very strong and makes a completely different tasting chowder. In a hurry I've even cheated in the past and used canned potatoes - works fine in a hurry or pinch. I've also been known to add a can or frozen tube of creamed corn - gives it different spin for a change here and there. Otherwise, I never change up this recipe!

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From: bullwinkle

On Nov 7, 2006

This chowder tasted better than anything I have ever eaten at Mimi's. If you leave the corn out it makes a nice tasting potato soup as well. easy to prepare. Thanks Miss Diggy. Bullwinkle.

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From: Halcyon Eve

On Oct 29, 2006

This made a lot more than I thought-more like 12-14 servings. It was too rich for us (I had a tummyache later), and it was rather sweet, too. It wasn't terrible, but it really didn't suit our taste at all. If I make it again, I'll skip the sugar, sub milk for the light cream, and halve or quarter the recipe.

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From: carole in orlando

On Dec 15, 2007

Just finished making this for my daughter, who is under the weather. I made it to the letter and it is delicious. I would caution anyone who hasn't made it before to add the last 3 cups of half and half a little at a time. I found it was a little too thin and had to simmer it about 15 minutes more. Thanks to Mimi's and Liz Corleone. Carole in Orlando

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