CORN CHOWDER FROM MIMI'S CAFE
I fell in love with the corn chowder at Mimi's and was unable to find a recipe that tasted like it here. I was able to find the actual recipe on Mimi's own site.
Provided by FLFroggie
Categories Chowders
Time 45m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- On medium heat, melt butter.
- Simmer onion and celery for 5 minutes until soft but not brown.
- Add water, potatoes, corn and seasonings.
- Cover and simmer for 30 minutes or until potatoes are barely tender.
- Whisk the flour into 1 cup of half & half and stir into soup.
- Add remaining 3 cups half & half.
- Simmer for about 15 minutes until soup thickens to creamy consistency.
- To make soup thicker, simmer another 5-10 minutes.
Nutrition Facts : Calories 373.4, Fat 20.7, SaturatedFat 12.5, Cholesterol 60, Sodium 697.8, Carbohydrate 43.9, Fiber 4.2, Sugar 4.1, Protein 8.6
MIMI'S CAFE CORN CHOWDER
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.
Provided by Miss Diggy
Categories Chowders
Time 1h
Yield 9 serving(s)
Number Of Ingredients 11
Steps:
- Melt butter in large saucepan. Once melted add celery and onion and saute for 5 minutes (not til brown, just til soft).
- 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.
- Whisk flour into 1 cup of the half and half and then stir into soup.
- Add remaining half and half and simmer until soup is thickened to a creamy consistency (usually about 15 minutes).
- 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.
PHILADELPHIA® CORN CHOWDER
Elevate a classic with our PHILADELPHIA® Corn Chowder. This decadent corn chowder is made with cream cheese, onion, green pepper and cream-style corn.
Provided by My Food and Family
Categories Home
Time 25m
Yield Makes 4 servings, 1 cup each.
Number Of Ingredients 9
Steps:
- Cook and stir green pepper and onion in butter in medium skillet on medium heat until tender.
- Add cream cheese and milk. Reduce heat to low; cook until cream cheese is completely melted, stirring frequently. Remove from heat; set aside.
- Bring water to boil in medium saucepan on medium-high heat. Add bouillon; stir until dissolved. Reduce heat to low. Gradually stir in cream cheese mixture. Add remaining ingredients; mix well. Cook until heated through, stirring frequently. (Do not boil.)
Nutrition Facts : Calories 260, Fat 17 g, SaturatedFat 10 g, TransFat 0.5 g, Cholesterol 50 mg, Sodium 860 mg, Carbohydrate 25 g, Fiber 2 g, Sugar 8 g, Protein 6 g
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