Playing in the Kitchen: Mimi’s Cafe Corn Chowder

For those who haven’t heard of it: Mimi’s Cafe is a French style chain restaurant that seemed to be everywhere when I lived in the Southwestern part of the US, nowhere when I lived on the East Coast, and hour+ drive away here in Texas. So my trips there have been rare since living in California. I miss their good food, especially the corn chowder. Mimi’s is synonymous with Corn Chowder. You order it 99% of the time (like Coffee is to Duncan Donuts… not the only thing they sell, but a big deal).

My family considered going to the nearest Mimi’s for a special occasion (a.k.a Thanksgiving)… but after referencing the website we realized it was a bit too far to drive (money and gas wise) just for corn chowder (and other food they serve). Sad.

BUT. Not to fear! The recipe for their corn chowder was actually listed on the website! So I promptly printed it out… and stuck it in our recipe drawer were is sat for the last 3 months. Last week I finally decided to make it.

Oh. My. Goodness
It is good. Very good.
Just like I remember it tasting like on our trips to Mimi’s Cafe back in the day.

Print

Mimi's Cafe Corn Chowder

Prep Time

15 mins

Cook Time

1 hr

Total Time

1 hr 5 mins

 

Inspired by Mimi's Cafe

Course: Soup

Cuisine: French

Servings: 6

Calories: 204 kcal

Author: Cindy Campbell

Ingredients

• 1/4 cup butter (½-stick)
• 6 tablespoons chopped onion
• 3/4 cup diced celery
• 2 ½ cups water
• 2 cups cubed peeled red or russet potatoes (½-inch)
• 2 cups frozen corn kernels thawed
• 1 can creamed corn 14 oz
• 2 tablespoons sugar
• 2 teaspoons salt
• 1 dash of white pepper
• 3 tablespoons flour
• 3 cups half and half cream

Instructions

1. Melt butter in saucepan over medium heat.
2. Add in the flour and whisk until smooth and a roux forms (2 minutes).
3. Add onions and celery and sautée 5 minutes until soft but not brown.
4. Add water, potatoes, corn kernels, creamed corn, sugar, salt and pepper. Using a wire whisk, whisk until smooth.
5. Cover and simmer until potatoes are barely tender, about 30 minutes.
6. Add half and half and simmer uncovered until soup has thickened to a creamy consistency, about 15 minutes.
7. Season to taste with additional salt and pepper if needed.

I’m am by no means a chef. Many times, when I am trying to cook something new, 1/2 way through I think “This is not going to work.” But I press on. And it does work out in the end. I had nervousness while making this, but it worked out beautiful! I will definitely be making this again. Next time, I’ll probably add some extra corn/potato/celery to bulk it up a little more… but the recipe is fine as is!

I hope you have success as well making this fabulous (and surprisingly filling!) soup at home!