This Mimi’s Cafe Copycat Corn Chowder is ready in under an hour, filling, delicious, and perfect for dunking breadsticks!
Have you ever been to Mimi’s Cafe? Last time I went, they had completely redone their menu, and I panicked. Their muffins and their corn chowder are two of my favorite things to eat, and I was so scared they got rid of them.
Thankfully, both delicious items are still on the menu! I have to say, I am slightly underwhelmed by most of the menu at Mimi’s, but their corn chowder is SO dang good. The sweet corn, savory and creamy soup, soft potatoes… It’s just amazing.
This corn chowder is also easy to customize! Feel free to add carrots, peas, maybe even chicken! I’ve made this recipe a billion times, and I’m somehow only know realizing that bacon would be an absolutely delicious addition.
If you want to lighten up this recipe, you can use all milk instead of cream. But I really think you should live a little, and add the cream. It’s not much cream, and really adds a level of creaminess and decadence. Add the cream. You’re worth it.
Because this soup is so quick and easy, you have no reason not to whip up some quick bread to go with it. You can make both my weeknight breadsticks and this crazy easy French bread in under an hour! And you just gotta make some warm bread to dunk into this soup. It’s heaven.
The weather is cooling down around here (maybe?), and I’m all about soup weather. I mean, I think soup is good year round, but it’s extra delicious when it’s sweater weather. Try out my Creamy Chicken and Wild Rice Soup, Chicken Taco Soup, and White Chicken Chili! They are big time family favorites around here.
Copycat Mimi’s Cafe Corn Chowder
Ingredients
- 4 tbsp butter
- 1 onion chopped
- 1 tsp garlic powder
- 3/4 cup celery diced
- 1 14 oz can chicken broth
- 1.5 c water
- 3 c potatoes peeled and cut into 1/2-inch cubes
- 1 c heavy cream
- 3 c milk
- 4 cups frozen corn
- 2 tablespoons sugar
- 2 teaspoons salt
- 1/2 tsp pepper
- 3 tbsp flour
Instructions
- In a large sauce pan on medium heat, melt butter.
- Add onion, celery and garlic powder and sauté until soft and translucent.
- Add water, chicken broth, potatoes, corn and seasonings. Cover and simmer for 30 minutes.
- In a small bowl, whisk the flour into 1 c of cream. Stir into soup.
- Add 3 cups milk.
- On low heat, simmer soup for 15 minutes, until thickened.
I made this for dinner tonight. I liked it! Especially with your quick French bread recipe. It reminded me of creamed corn, which I currently have an obsession with. My family thought it was a little too sweet but I liked it that way. And it was way more white than your pictures…how is yours so yellow?
Hmmm, maybe I just had really yellow corn?? And good light? I have no idea! I’m glad you guys liked it even if it wasn’t very yellow!
I made this for dinner tonight and my family and I all liked it quite a bit. Also tried your easy breadsticks with it and my kids raved about them. Fyi, your chowder directions are missing when to add the chicken broth. I assume it’s when you pour in the water but might wanna add that in😉
Oh shoot, thank you for letting me know!! Glad you guys liked the soup!
Made the light (milk only) version. My husband & I both LOVED it!!! Because I skipped the cream step, I also missed the direction to whisk in the flour, but I thickened it with mashed potato flakes from my pantry & that worked really well. Will add this to my collection! Thanks for introducing me to this joyful bowl of goodness!
Hooray!!! I’m so glad you loved it!