Mimi's Cafe Corn Chowder

Recipe by Miss Diggy

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.

Top Review by skidaddler

This recipe is great! I've made it for years. For some reason with this recipe, the onions you use make a huge difference. I usually use a vidalia or milder yellow onion. This time I used a white onion and it is very strong and makes a completely different tasting chowder. In a hurry I've even cheated in the past and used canned potatoes - works fine in a hurry or pinch. I've also been known to add a can or frozen tube of creamed corn - gives it different spin for a change here and there. Otherwise, I never change up this recipe!

Ingredients Nutrition


  1. Melt butter in large saucepan. Once melted add celery and onion and saute for 5 minutes (not til brown, just til soft).
  2. 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.
  3. Whisk flour into 1 cup of the half and half and then stir into soup.
  4. Add remaining half and half and simmer until soup is thickened to a creamy consistency (usually about 15 minutes).
  5. 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.

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