Restaurant Recipes

Mimi's Cafe Corn Chowder

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  • 4 tablespoons butter or margarine
  • 6 tablespoons onion, chopped
  • 3/4 cup celery, large dice
  • 2 1/2 cups hot water
  • 2 cups raw potato, peeled and cut into 1/2-inch cubes
  • 3 cups frozen corn
  • 2 tablespoons granulated sugar
  • 2 teaspoons salt
  • 1 pinch white pepper
  • 3 tablespoons flour
  • 1 quart Half-and-Half


  1. On medium heat, melt butter and simmer onion and celery for 5 minutes until soft, but not brown.
  2. Add water, potato, corn and seasonings. Cover and simmer for 30 minutes or until potatoes are barely tender.
  3. Whisk the flour into 1 cup of the half and half and stir into the soup. Add the remaining 3 cups of half and half. Simmer for about 15 minutes until the soup has thickened to a creamy consistency.
  4. Correct the seasoning with additional salt and pepper, if needed. Correct the consistency, if needed. To make the soup thinner, add a little milk. To make the soup thicker, simmer another 5 to 10 minutes.


Posted by liz at Recipe Goldmine - May 15, 2001.

Source: Mimi's Cafe - Recipes

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