Today I’m sharing with you my favorite soup of all time. I’m not sure if you’ve heard of Mimi’s Cafe or not but they have the best Corn Chowder! For years I’ve gone there and ordered their soup and salad combo. The last few visits I’ve been slightly disappointed [menu changes], so I desided to try to make it myself at home. They have the recipe listed right here. For the most part this is the same recipe, I did make a few changes though.
1/4 cup butter
6 tbsp chopped onion
3/4 cup diced celery
2 1/2 cups water [or chicken stock]
2 cups cubed and peeled red potatoes
2 cups corn kernels
1 can creamed corn (14 oz)
2 tbsp white sugar
2 tsp salt
1/2 tsp white pepper
1/2 tsp black pepper
3 tbsp flour
3 cups half & half cream
1/3 cup instant potatoes [optional but probably needed]
|Ingredients for Corn Chowder|
First melt the butter in a large saucepan over medium heat
|After about 5 minutes|
Cover and simmer until potatoes are barely tender [about 30 minutes]. Once the potatoes are just about tender stir in half and half. Continue to simmer [uncovered] until soup has thickened [about 15 minutes].
|15 minutes has passed|
The first time I made this soup I followed the recipe exactly and the soup did not thicken to the right consistency. Since then I’ve made it slightly different to get to the right consistency, less water or more potatoes…. The best cure I’ve found is to add in about a 1/3 cup [+/-] of instant potatoes. Its like magic, thickens the soup up with out adding extra moisture from fresh potatoes.