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Copycat Mimi’s Cafe Corn Chowder Recipe

If you love corn chowder, you’re going to love this Mimi’s Cafe Corn Chowder recipe! It’s comforting, filling, and bursting with corn flavor! Made with frozen corn kernels and potatoes make it a perfect comfort food you can enjoy all year round. This easy corn chowder recipe can be made in under 45 minutes from start to finish and is hearty enough to be eaten on its own.

corn chowder recipe pin for Pinterest

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Final shot of corn chowder in a bowl.

INGREDIENTS TO MAKE THIS CORN CHOWDER RECIPE

  • Corn Kernels (Frozen) – I always use frozen corn kernels that have been thawed.
  • Canned Creamed Corn – creamed corn is going to add a different corn texture that is so creamy and packed with sweet corn flavor!
  • Butter – the butter is used to sautee the onions and celery and adds a nutty aroma to the chowder that tastes so good!
  • Onions – adds a nice depth of flavor.
  • Celery – is sauteed until soft and adds a fresh taste that enhances all the other ingredients.
  • Potatoes – Red potatoes taste the best in this recipe. I like to peel the skin partially so that bits of the red skin potatoes peeks through the soup. If you don’t have red skin potatoes, you may use russet potatoes or yukon gold potatoes instead.
  • Water – Helps to soften the vegetables.
  • Half and Half – adds all the yummy creaminess! You can make your own half and half by mixing equal parts whole milk with heavy cream.
  • Flour – is mixed with some of the half and half towards the end to help thicken the chowder.
  • Sugar – is used to sweeten the chowder.
  • Salt – adds flavor.
  • White Ground Pepper – white pepper adds a nice and light peppery flavor that cannot be duplicated with black pepper. I always keep white pepper on-hand specifically for corn chowder. If you don’t have white pepper, it’s best to leave it out.
prepped ingredients for corn chowder recipe

HOW TO MAKE MIMI’S CAFE CORN CHOWDER RECIPE

STEP 1 – Add butter to a large pot on medium heat and stir until melted.

Step 2 – Add onions and celery and stir constantly until onions are translucent and celery has softened a bit and turned a bright green color.

Step 3 – Add in the corn kernels, creamed corn, potatoes, water, sugar, white pepper, and kosher salt. Stir until all the ingredients are well combined. Then partially cover the pot with the lid leaving just a little bit of room for air to escape from the pot. Cook for about 20 minutes until potatoes have become tender but not overly cooked.

Step 4 – Add the flour to a small bowl and then slowly pour in about one cup of half and half. Mix until well blended.

Step 5 – Pour the flour and the half and half mixture into the pot and mix until well combined. Then pour in the remaining 3 cups of half and half into the pot. Mix until all ingredients are well incorporated. Cook over medium heat until the chowder has thickened. Be sure to mix frequently so that the chowder doesn’t stick to the bottom of the pot.

Step 6 – Once the soup has thickened to desired consistency, turn off the heat and serve warm.

onions and celery being sautéed in a large pot
ingredients for corn chowder in a large pot

How I came across this corn chowder recipe

The Mimi’s Cafe Corn Chowder is one of my family’s favorite comfort foods to eat. Many years ago, Mimi’s Cafe used to have their corn chowder recipe listed on their website, so I printed it and have been making it at home ever since. They have since removed their recipe from their website, but I have memorized it by heart! I have made a few adjustments to the original recipe to make it faster to make, consistently easy, and a bit more beginner-friendly.

The original recipe starts by making a roux. A roux is a process of cooking butter and flour together until a paste-like consistency is formed. With the roux method, it would take a very long time for the chowder to thicken, and sometimes, it wouldn’t thicken at all which was quite disappointing! Also, with the roux method, the bottom of the pot would burn easily when sauteing the onions and celery with the roux. I found myself having to pour the whole pot of chowder into another big pot halfway through cooking as the roux would settle to the bottom of the pot and burn if I wasn’t constantly stirring. What a pain! This happened on a consistent basis regardless of whether I used a heavy bottom stainless steel pot or an enamel cast iron pot. Now, rather than making a roux in the beginning, I have omitted that step entirely. Instead, you just have to mix some flour with half and half towards the end of the cooking process. This ensures that the chowder thickens quickly. The flavor is still very much the same, but the chowder is ready in half the time.

I came up with this method by mistake. One day, I forgot to make the roux and I didn’t realize it until I was halfway through the cooking process. I decided to thicken the soup in the same way I thicken gravy, and that was to thicken the chowder by mixing flour into the half and half. To my surprise, it thickened the chowder beautifully! Now, it’s the only way I make this corn chowder.

Corn chowder in a bowl being scooped up by a gold spoon

More easy & Delicious recipes

  1. Creamy Pumpkin Soup
  2. Brie Cheese with Pear, Pecan & Honey Crostini
  3. Three-Herb Garlic Parmesan Roasted Potatoes
Yield: 8

Mimi's Cafe Corn Chowder Recipe

final shot of corn chowder in a bowl

This Copycat Mimi’s Cafe Corn Chowder recipe is hearty, comforting, and bursting with corn flavor!

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes

Ingredients

  • 4 cups frozen corn kernels, thawed
  • 2 14 ounce cans creamed corn
  • 10 red skin potatoes, roughly peeled and cut into one-inch pieces
  • 1 yellow or white onion, finely chopped
  • 1 celery stalk, cut lengthwise in half and then cut into small pieces
  • 4 Tablespoons butter
  • 4 cups water
  • 2 Tablespoons sugar
  • 2 teaspoons kosher salt
  • 1 teaspoon white pepper
  • 4 cups half and half, divided
  • 4 Tablespoons flour

Instructions

      1. Add butter to a large pot on medium heat and stir until melted.
      2. Add onions and celery and stir constantly until onions are translucent and celery has softened a bit and turned a bright green color.
      3. Add in the corn kernels, creamed corn, potatoes, water, sugar, white pepper, and kosher salt. Stir until all the ingredients are well combined. Then partially cover the pot with the lid leaving just a little bit of room for air to escape from the pot. Cook for about 20 minutes until potatoes have become tender but not overly cooked.
      4. Add the flour to a small bowl and then slowly pour in about one cup of half and half. Mix until well blended.
      5. Pour flour and half and half mixture into the pot and mix until well combined. Then pour in the remaining 3 cups of half and half into the pot. Mix until all ingredients are well incorporated. Cook over medium heat until the chowder has thickened. Be sure to mix frequently so that the chowder doesn't stick to the bottom of the pot.
      6. Once the soup has thickened to desired consistency, turn off the heat and serve warm. Add more salt to taste if needed. Enjoy!

Did you make this recipe?

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2 Comments

    1. Hi Jody! It makes me so happy that you’ll be making this recipe! Yes, it heats well. I recommend adding a little bit of half and half or milk to thin the chowder out a bit while heating. This will ensure that the chowder heats up evenly without becoming overly thick. I also recommend stirring frequently until the chowder has reached the desired temperature. If you prefer to watch a cooking video, I’ve added my quick TikTok video for this recipe to the top of this post. I hope you and your guests enjoy it! Please let me know if you have any further questions.

      XO,

      Heidi

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