Does chowder always have corn in it?

Chowder is a soup with cream or milk mixed with ingredients such as potatoes, sweet corn , smoked haddock, clams and prawns, etc. Some cream-style chowders do not use cream, and are instead prepared using milk and a roux to thicken them.

What is the meaning of corn chowder?

Corn chowder is a thick cream-based soup or chowder . It is similar to New England clam chowder, with corn used in place of or substituted for clams in the recipe. Basic ingredients in corn chowder include corn, chopped onion and celery, milk or cream, butter, flour, salt and pepper.

What two ingredients must be present for the soup to be called a chowder?

Firstly, What Exactly Is Chowder? Seafood – The core ingredient (clam, lobster, fish). Seasoning – Typically happens through whole ingredients, like diced onions, celery, bacon, and herbs. Liquid – Milk or cream is essential to the recipe, though many variations also include the use of vegetable stock to thin the stew. More items...

Why does my corn chowder taste bland?

Corn has the potential to be bland so the key to using it in chowder is to maximize its flavor, since it's the main ingredient. It goes without saying that it's best to use the freshest corn you can get, so this soup is ideal during peak corn season.

How do I make my corn chowder thicker?

Add Flour Or Cornstarch Instead, ladle a small amount of broth into a separate bowl and let it cool. Add a few tablespoons of flour or cornstarch to the bowl and whisk until it's blended smooth. Next, bring the soup to a simmer and add the mixture back to the pot. Pro tip: Don't dump in the entire mixture at once.

Why did Panera get rid of corn chowder?

Panera at Home Southwest Corn Chowder due to an undeclared wheat allergen . The recall is limited to 1 SKU of 16 oz.

What culture is corn chowder from?

Corn Chowder is a type of chowder that originated in the Midwestern and Southern United States , where corn is a staple crop. The dish was popularized in the 1800s, when settlers in these regions would use the abundant corn harvest to create a thick and hearty soup.

What ingredient does chowder always have?

Customarily, chowder included onion, potatoes, and cream. Nowadays, not all chowders adhere to these guidelines. New England Clam Chowder is sometimes made with milk, whereas Manhattan Clam Chowder doesn't have any milk or cream but has a tomato base instead.

What do all chowders have in common?

It's often made with milk, butter, potatoes, pork, onion, and clams and accompanied by oyster crackers . Of course, the best chowders are made with the freshest ingredients! Many people like to crush up the crackers and mix them into the soup as a thickener or garnish.

What makes a chowder a chowder and not a soup?

Soup: What's the Difference? While soups can be thin and light, a chowder is characterized by being rich and thick . Like stew, it contains large chunks of meat or seafood and vegetables, notably potatoes.

What's the difference between New England chowder?

New England clam chowder is thick, creamy, and milky-white. Manhattan clam chowder is tomatoey, brothy, and clear . Both types share a clean, briny, and slightly-sweet flavor thanks to the clams—but that's about it.

Mimis Cafe Corn Chowder Recipe (2024)

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55 minutes mins

22 Comments

5 from 2 votes

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Mimis Cafe has a special place in my heart. We had a huge luncheon there after our wedding and it is the first meal we had after our first baby was born! I love everything on their menu, especially this corn chowder!

Serves: 8

Mimis Cafe Corn Chowder Recipe

5 from 2 votes

This is the tastiest corn chowder ever, and so easy to make.

Prep Time 10 minutes mins

Cook Time 45 minutes mins

Total Time 55 minutes mins

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Ingredients

¼ cup butter
1 Tablespoon flour
6 Tablespoons onion chopped
4 stalks celery diced
2 ½ cups water
4 Russet potatoes peeled and cubed
2 cups frozen corn thawed
14 ounces creamed corn
2 Tablespoons sugar
2 teaspoons salt
dash white pepper
3 cups half and half cream

Instructions

Melt butter in sauce pan over medium heat. Add in the flour and whisk until smooth and a roux forms (about 2 minutes).
Add onions and celery and saute 5 minutes until soft, but not brown.
Add water, potatoes, frozen corn, creamed corn, sugar, salt, and pepper. Whisk together until smooth. Cover and simmer until potatoes are barely tender, about 30 minutes.
Add half and half and simmer uncovered until soup has thickened into a creamy consistency, about 15 minutes.
Season with salt and pepper to taste

Nutrition

Calories: 350 kcal · Carbohydrates: 47 g · Protein: 8 g · Fat: 17 g · Saturated Fat: 10 g · Trans Fat: 1 g · Cholesterol: 49 mg · Sodium: 838 mg · Potassium: 816 mg · Fiber: 4 g · Sugar: 6 g · Vitamin A: 628 IU · Vitamin C: 13 mg · Calcium: 126 mg · Iron: 2 mg

Equipment

Big saucepan

Recipe Details

Course: Soup

Cuisine: American

(Recipe from Mimis Cafe)

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LyndaKay says:

I'll be trying this soon since corn chowder is my all time favorite soup. I'm really enjoying your blog and the great recipes.
Tammy says:

I saw this and I went to the store.I've never had it before but it sounded good. Just added the half and half and it already tastes yummy! Pinned this one to my tried and true board. Also known as "will make again" board. Thanks for the recipe!
Averie @ Averie Cooks says:

mmm this sounds so good! love that it's vegetarian, too - no bacon, no meat, just veggies and it looks so creamy!
Hayley @ The Domestic Rebel says:

Creamy, vegetarian and looks DELICIOUS! I love Mimi's version and the fact that this is authentic makes me eager to make it ASAP :) it's my mom's favorite soup there!
Brooke says:

Looks delish!
=)
Brooke
Bronson Family says:

One bite and all I could say was WOW! We made it with skim milk instead of half and half, to make it a little healthier, and it was so yummy. Will defiantly be making this one again.
Mel says:

Do you need to reduce the heat to low when you simmer?
Cyd says:
See Also
Appetizing Gordon Ramsay Mac And Cheese Recipe - TheFoodXP

I would reduce it to low or med-low. Just be sure there is no scorching on the bottom. Stirring occasionally. :)
Momma Cay says:

This was d-e-licious! Doubled the recipe to serve a group of 9 hungry college kids, served with biscuits and called it a meal. I did offer shredded cheese, crumbled bacon and scallions as toppers...I think next go around (and there will be one) I might try a few carrot shreds with the celery, just for color. Thanks for sharing this great recipe.
Veronica says:

It's look like very delicious. I'll want to try it. But I have a problem. What is "can cream corn"? We haven't it in my country. Can I refund it? Thanks :)
Cyd says:

You could use a regular can of corn and mush it up a little and that would work fine.
Bunky says:

Thank you. I'm thrilled to have this recipe!I was wondering, if I freeze Mimi's Corn Chowder in smaller portions will the chowder lose some of the flavor or will the consistency be altered upon reheating? I called Mimi's Cafe. The wonderful server stated no change in flavor or consistency if reheated in the microwave, stirring every 2 minutes.
Mara says:

Can you use chicken broth instead of water?
Cyd says:

You could definitely use chicken broth to replace the water.
Jennifer petersen says:

Can I put all the Ingredients in the crockpot and let it cook all day
Cyd says:

There are a few necessary steps in this recipe that couldn't be done in a slow cooker. So I would stick to the recipe as directed. The good part is that is all comes together in 45 minutes.
Cynthia King says:

Can I use fresh corn cut off the cob instead of frozen? Thanks for the recipe!
Cyd says:

Yes, fresh corn works great too.
Marsha Campbell says:

Thank you for the recipe was just telling my son how much I love mimi’s Corn chowder. Thank you again
Moxie says:

I fondly remember Mimi's from years ago on the west coast. Thanks for the recipe. I confess I tweaked a few things to tailor it to my husband's palate... like using chicken broth instead of water, and I added a couple of cans of Hatch diced green chiles. Being naturalized New Mexican, the chiles just took it to another level. Thanks for posting. Love your blog.
Meg says:

God bless you for doing the Lord’s work! I was craving this soup but Mimi’s charges and arm and a leg for a thimble full. I was skeptical that this would taste the same, but had high hopes. It’s identical!! So delicious and easy! We made it last week and I had the leftovers as lunches (just as good reheated), and we’re making it again this weekend for .
Momma Cyd says:

We love the changes you made to the recipe! Diced green chiles sound amazing in the corn chowder. Thanks for sharing.

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This post was written by a past contributor of Six Sisters' Stuff. We appreciate all of the creative contributions that make Six Sisters' Stuff an amazing resource for families!

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