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.
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
TOMATO CORN CHOWDER
Five common ingredients are all you'll need to prepare Sue McMichael's hearty full-flavored chowder. "This is a terrific soup, particularly as the cooler season sets in," writes the Redding, California cook. And at 55¢ a bowl, it's economical as well.
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 9 servings.
Number Of Ingredients 5
Steps:
- In a large saucepan, cook bacon over medium heat until crisp. Remove to paper towels. drain, reserving 1 tablespoon drippings. , In the drippings, saute onion until tender. Add the corn, tomatoes and potatoes. Cook over medium heat for 25-30 minutes or until potatoes are tender. Sprinkle with bacon.
Nutrition Facts : Calories 181 calories, Fat 6g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 268mg sodium, Carbohydrate 26g carbohydrate (6g sugars, Fiber 3g fiber), Protein 4g protein.
CORN & TOMATO CHOWDER
Popular Noom recipe for corn and tomato chowder
Provided by kevin
Categories Soup
Number Of Ingredients 10
Steps:
- Lightly spray a 4-5 quart non-stick pot with cooking spray. Add the butter and place over medium heat. Add the onions and cook, stirring, 5 minutes. Add the celery and potatoes and cook, stirring occasionally, for 2 minutes
- Add the bay leaf and broth and bring to a boil. Cover the pot and cook 20 minutes, stirring occasionally, for 2 minutes
- Remove the bay leaf, puree 2 cups in a blender or food processor, and return to the pot
- Stir in the tomatoes, corn, and milk. Return the soup to a simmer. Cover the pot and cook 20 minutes, stirring occasionally, for 2 minutes.
- Stir in a few grindings of the black pepper. Garnish with parsley.
Nutrition Facts : Calories 270 kcal, ServingSize 1 serving
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