Corn Chowder From Mimis Cafe Recipe Recipe For Chili

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CORN AND GREEN CHILE CHOWDER



Corn and Green Chile Chowder image

Provided by Ree Drummond : Food Network

Time 25m

Yield 8 to 10 servings

Number Of Ingredients 14

4 tablespoons (1/2 stick) butter
3 slices bacon, chopped
1 onion, sliced
1 tablespoon chopped fresh oregano
Two 7-ounce cans chopped green chiles
5 ears corn, kernels sliced off (2 1/2 to 3 cups)
2 cloves garlic, minced
3 1/3 cups chicken stock or broth
2 tablespoons cornstarch
1 1/2 cups heavy cream
1 heaping cup grated Monterey Jack
1 heaping cup grated pepper jack
Kosher salt and freshly ground black pepper
1/3 cup sliced green onions

Steps:

  • Set a 6-quart multi-cooker to the saute setting and add the butter. Add the bacon, onions and oregano and cook, stirring frequently, until the onions start to become translucent, 3 to 4 minutes. Add the green chiles, corn and garlic and cook for an additional minute. Add 3 cups of the chicken stock.
  • In a separate bowl, whisk the cornstarch into the remaining 1/3 cup chicken stock. Add to the multi-cooker and stir well. Cover and position the vent to the sealing setting. Set the multi-cooker to pressure-cook on high for 5 minutes. When the time is up, carefully quick release the steam (it takes about 3 minutes), then remove the lid.
  • Mix in the heavy cream. Stir in the cheeses until they have melted completely. Check the seasoning; add salt and pepper as needed. Ladle into bowls and serve immediately garnished with the green onions.

CORN CHOWDER FROM MIMI'S CAFE



Corn Chowder from Mimi's Cafe image

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

4 tablespoons butter
6 tablespoons onions, chopped
3/4 cup celery, large dice
2 1/2 cups hot water
2 cups potatoes, peeled and cut into 1/2-inch cubes
1 quart half-and-half cream
3 cups frozen corn, thawed
2 tablespoons sugar
2 teaspoons salt
1 pinch white pepper
3 tablespoons flour

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

FRESH CORN CHOWDER



Fresh Corn Chowder image

A corn chowder recipe as good or better than any restaurant's. It's thick, creamy, and delicious!

Provided by Learningtocook

Categories     Soups, Stews and Chili Recipes     Chowders     Corn Chowder Recipes

Time 1h15m

Yield 6

Number Of Ingredients 12

4 ears fresh corn, in the husks
4 slices bacon, diced
1 tablespoon diced onion
1 tablespoon chopped garlic
4 cups chicken stock
2 medium Yukon Gold potatoes, peeled and diced
6 tablespoons butter
6 tablespoons all-purpose flour
1 ½ cups heavy cream
1 cup shredded cooked chicken
coarse salt and ground black pepper to taste
1 dash hot sauce, or to taste

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Roast whole ears of corn directly on the rack of the preheated oven until kernels feel tender when pressed, about 25 minutes. Cool briefly, then peel back the husks and cut the kernels off the cobs.
  • While the corn is roasting, dice 1/2 the bacon slices. Heat a skillet over medium-high heat and saute bacon until evenly browned, 5 to 7 minutes. Drain on paper towels and reserve 1 tablespoon of the fat.
  • Add onion and garlic to the pan; saute until transparent, but not brown, about 5 minutes. Add roasted corn kernels, chicken stock, and potatoes; bring to a simmer.
  • Meanwhile, melt butter in a small skillet over medium heat. Whisk in flour and stir until the mixture becomes smooth and light golden brown, 3 to 4 minutes. Let cool.
  • Add the cooled flour mixture to the simmering stock, mixing with a whisk. Simmer, stirring often to keep from sticking to the bottom of the pan, until potatoes are tender, 30 to 40 minutes. Add cream and cooked chicken; simmer for 10 minutes.
  • Season chowder with salt, pepper, and hot sauce. Ladle into bowls and top with bacon.

Nutrition Facts : Calories 465.2 calories, Carbohydrate 27.6 g, Cholesterol 122.7 mg, Fat 37.3 g, Fiber 2.5 g, Protein 8 g, SaturatedFat 22 g, Sodium 1101.6 mg, Sugar 2.9 g

MIMI'S CAFE CORN CHOWDER



Mimi's Cafe Corn Chowder image

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

1/4 cup butter (1/2 a stick)
6 tablespoons chopped onions
3/4 cup diced celery
2 1/2 cups hot water
2 cups cubed potatoes (1/2 inch pieces)
3 cups frozen corn kernels, thawed
2 tablespoons sugar
2 teaspoons salt
1 dash white pepper
3 tablespoons flour
1 quart half-and-half cream

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.

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