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Mimi’s Cafe Corn Chowder

September 18, 2010

I wouldn’t quite mark this one as a failure, but it definitely was missing SOMETHING that the real Mimi’s Cafe Corn Chowder has.  The flavor was ALMOST there, the texture needed some help.  My chowder didn’t come out thick, but it wasn’t watery.  It just could have been thicker!

I tried to follow the recipe as best I could.  My roux wasn’t coming together, so I added about 4 more tablespoons than it called for.

  • ¼-cup butter, (½-stick)
  • 3 tablespoons flour –> I did about 7 tablespoons!
  • 6 tablespoons chopped onion
  • ¾-cup diced celery
  • 2-½ cups water
  • 2 cups cubed russet potatoes, (½-inch)
  • 2 cups frozen corn kernels, thawed
  • 1 can creamed corn (14 oz)
  • 2 tablespoons sugar
  • 2 teaspoons salt
  • 1 dash of white pepper
  • 3 cups half and half cream

1. Melt butter in saucepan over medium heat. <– don’t let butter burn!
2. Add in the flour and whisk until smooth and a roux forms (2 minutes).
3. Add onions and celery and saute 5 minutes until soft but not brown.
4. Add water, potatoes, corn kernels, creamed corn, sugar, salt and pepper. Using a wire whisk, whisk until smooth.
5. Cover and simmer until potatoes are barely tender, about 30 minutes.
6. Add half and half and simmer uncovered until soup has thickened to a creamy consistency, about 15 minutes.
7. Season to taste with additional salt and pepper if needed.

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