Mimi’s Restaurant Corn Chowder has earned its spot as a comforting classic that brings warmth and rich flavors to the table. This creamy chowder combines sweet corn with savory ingredients to create a dish that’s both hearty and satisfying. Whether you’re looking for a cozy meal on a chilly day or a crowd-pleaser for family gatherings this recipe delivers every time.
We love how Mimi’s balances fresh corn with a smooth, velvety broth that’s easy to make but tastes like it’s been simmering for hours. It’s perfect for anyone who wants to enjoy a restaurant-quality soup right at home without fuss. Let’s dive into this delicious recipe and bring a taste of Mimi’s right to our kitchens.
Mimi’S Restaurant Corn Chowder Recipe
To recreate the classic Mimi’s Restaurant Corn Chowder, we follow a step-by-step method that highlights fresh ingredients and careful technique. This recipe focuses on extracting the natural sweetness of corn while building a creamy, flavorful base that feels hearty and satisfying.
Ingredients
- 4 cups fresh corn kernels (about 6 ears)
- 4 slices bacon, chopped
- 1 medium onion, finely diced
- 2 cloves garlic, minced
- 3 medium potatoes, peeled and diced (about 2 cups)
- 3 cups chicken broth
- 2 cups half-and-half or heavy cream
- 2 tablespoons all-purpose flour
- 2 tablespoons unsalted butter
- 1 teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- 1 teaspoon fresh thyme leaves or ½ teaspoon dried thyme
- 2 green onions, chopped (for garnish)
- Optional: Cayenne pepper or smoked paprika for added depth
Step-by-Step Preparation
- Cook the bacon
In a large pot over medium heat, cook the chopped bacon until crisp. Remove bacon with a slotted spoon and set aside, leaving the rendered fat in the pot.
- Sauté aromatics
Add butter to the bacon fat and melt. Stir in diced onion and sautée until soft and translucent, about 5 minutes. Add garlic and cook for an additional minute until fragrant.
- Make the roux
Sprinkle the flour over the onions and garlic, stirring constantly for 2 minutes. This step thickens the chowder base and eliminates the raw flour taste.
- Build the broth
Gradually whisk in the chicken broth, ensuring no lumps form. Add the diced potatoes and bring to a boil. Reduce heat and simmer until potatoes are tender, 10 to 12 minutes.
- Add corn and seasoning
Stir in the fresh corn kernels, thyme, salt, and black pepper. Simmer for 5 minutes so flavors meld and corn softens.
- Creamy finish
Lower heat, slowly stir in half-and-half or heavy cream. Heat gently; do not boil. Adjust seasoning with salt and optional spices to taste.
- Serve
Ladle the chowder into bowls. Garnish with reserved crisp bacon and chopped green onions. Serve immediately for the best flavor and texture.
Key Tips for Perfect Corn Chowder
| Tip | Description |
|---|---|
| Use fresh corn | Enhances natural sweetness and texture |
| Cook bacon crisp | Adds smoky crunch as garnish |
| Do not boil after cream | Prevents curdling and preserves smooth texture |
| Consistent potato size | Ensures even cooking and uniform tenderness |
“The secret to Mimi’s corn chowder is balancing sweetness and creaminess with a hint of smoky bacon flavor.”
We encourage you to follow these steps carefully. This will ensure the Mimi’s Restaurant Corn Chowder captures the essence of the original—comforting, rich, and bursting with fresh-corn goodness.
Ingredients
To craft the authentic Mimi’s Restaurant Corn Chowder, we rely on fresh, quality ingredients that bring out the chowder’s rich and comforting flavor. Below, we break down the components into Main Ingredients, seasonings, and Optional Garnishes to make following the recipe straightforward and enjoyable.
Main Ingredients
Our corn chowder base balances sweet corn with savory and creamy elements. Here are the essentials we use:
- 4 slices bacon, chopped
- 1 medium yellow onion, finely diced
- 2 cloves garlic, minced
- 3 medium Yukon gold potatoes, peeled and diced (about 2 cups)
- 4 cups fresh corn kernels (approximately 6 ears of corn)
- 3 cups chicken broth (low sodium for better control of salt)
- 1 cup half-and-half cream or heavy cream
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
Seasonings and Spices
The flavor depth of this chowder comes from a blend of key seasonings that highlight the natural sweetness of the corn and the savory undertones:
| Seasoning | Amount | Purpose |
|---|---|---|
| Salt | 1 teaspoon | Enhances all flavors |
| Black pepper | ½ teaspoon | Adds subtle heat and complexity |
| Dried thyme | 1 teaspoon | Earthy aroma complements corn |
| Smoked paprika | ¼ teaspoon | Adds warming smoky notes |
Optional Garnishes
To elevate presentation and add flavor texture, consider these optional toppings:
- Fresh chives, finely chopped for a mild onion brightness
- Crispy bacon bits for crunch
- Shredded cheddar cheese for richness
- A dollop of sour cream for tanginess
Using these Ingredients will help us replicate the true essence of Mimi’s Restaurant Corn Chowder—creamy, hearty, and comforting with every spoonful.
Equipment Needed
To perfectly recreate Mimi’s Restaurant Corn Chowder, having the right equipment is essential for smooth preparation and excellent results. Below is a detailed list of the tools we rely on to bring out the authentic flavors and creamy texture of this classic dish.
| Equipment | Purpose |
|---|---|
| Large heavy-bottomed pot or Dutch oven | For cooking the bacon, sautéing aromatics, and simmering the chowder |
| Wooden spoon or heat-resistant spatula | To stir ingredients gently without scratching your cookware |
| Chef’s knife | For finely chopping onions, garlic, and potatoes |
| Cutting board | Safe surface for all prep work |
| Measuring cups and spoons | Precise measuring of broth, cream, butter, and seasonings |
| Fine mesh strainer (optional) | To strain any solids for a smoother chowder if desired |
| Ladle | For serving the chowder with ease |
| Whisk | Helps incorporate butter and flour to create a smooth roux |
| Bowls for garnishes | Keeps optional toppings like crispy bacon bits, shredded cheddar, and chopped chives organized |
Key Notes on Equipment
- The heavy-bottomed pot or Dutch oven is crucial to evenly distribute heat and prevent scorching, especially when making the roux and simmering the chowder.
- A sharp chef’s knife is indispensable for quick and clean chopping which preserves freshness and flavor in vegetables.
- Using a whisk when adding butter and flour helps us avoid any lumps and ensures a perfectly smooth base for the chowder.
- Optional: A fine mesh strainer can be used if you prefer a silky chowder texture by removing any unwanted graininess from the corn or potato starch.
“Investing a little time in gathering the right tools pays off in creating the creamy, rich texture that defines Mimi’s Corn Chowder.“
Instructions
Let’s walk through the detailed steps to prepare Mimi’s Restaurant Corn Chowder. Following these instructions carefully will help us achieve the rich, creamy texture and deep flavors that define this classic dish.
Prep Work
- Chop 4 slices of bacon into small pieces for crisping.
- Dice 1 large onion finely to release sweetness.
- Mince 3 cloves of garlic for aromatic depth.
- Peel and cube 2 large Yukon gold potatoes into 1/2-inch pieces for even cooking.
- Remove kernels from 5 ears of fresh corn by cutting close to the cob.
- Measure out all liquids and seasonings to ensure smooth cooking:
| Ingredient | Quantity | Preparation |
|---|---|---|
| Bacon | 4 slices | Chopped |
| Onion | 1 large | Finely diced |
| Garlic | 3 cloves | Minced |
| Yukon gold potatoes | 2 large | Peeled and cubed |
| Fresh corn | 5 ears | Kernels removed from cob |
| Chicken broth | 4 cups | Ready to use |
| Heavy cream | 1 cup | Ready to use |
| Butter | 2 tablespoons | Softened |
| All-purpose flour | 3 tablespoons | Measured |
Cooking the Chowder
- Crisp the bacon in a large heavy-bottomed pot over medium heat until golden and crispy. Use a slotted spoon to transfer bacon to a paper towel-lined plate, leaving rendered fat in the pot.
- Sauté onion and garlic in the bacon fat for 4-5 minutes until translucent and fragrant. Stir frequently with a wooden spoon to avoid browning.
- Add butter (2 tablespoons) to the pot and let it melt completely. Then sprinkle in flour (3 tablespoons) and stir continuously to create a smooth roux. Cook the roux for 2 minutes until it turns a subtle golden color, building a nutty base flavor.
- Gradually whisk in chicken broth (4 cups) to the roux, stirring constantly to prevent lumps. Bring to a gentle boil, then reduce to a simmer.
- Add diced potatoes and fresh corn kernels, stirring to combine. Cover the pot partially and let the chowder simmer for 15-20 minutes until the potatoes are tender and the corn is cooked through.
- Season the chowder with salt, black pepper, dried thyme, and smoked paprika according to taste. Start with 1 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon thyme, and 1/4 teaspoon smoked paprika, adjusting as needed.
Final Touches
- Reduce heat to low and gently stir in 1 cup of heavy cream. Avoid boiling after adding cream to maintain the smooth and velvety texture.
- Return the reserved crispy bacon pieces to the pot and mix thoroughly.
- Taste and adjust seasoning for perfect balance.
- Serve hot garnished with fresh chives, extra crispy bacon bits, shredded cheddar cheese, and a dollop of sour cream if desired.
Serving Suggestions
To enhance the dining experience with Mimi’s Restaurant Corn Chowder, we suggest several complementary accompaniments and presentation tips that highlight the chowder’s creamy texture and rich flavors.
Pairing the Chowder
- Serve the chowder hot in deep soup bowls to retain warmth and create a cozy feel.
- Accompany the chowder with crusty bread such as a sourdough baguette or buttery garlic toast for dipping and savoring every bit.
- A fresh, crisp salad like a mixed greens salad with a light vinaigrette provides a refreshing contrast to the chowder’s creaminess.
Garnishing for Visual Appeal and Flavor Boost
Top your serving of the chowder with any of the following garnishes for added flavor and texture:
| Garnish | Purpose |
|---|---|
| Crispy bacon bits | Adds smoky crunch |
| Freshly chopped chives | Imparts bright onion flavor |
| Shredded cheddar cheese | Melts slightly for richness |
| Dollop of sour cream | Creaminess and slight tang |
| Cracked black pepper | Adds a mild, peppery kick |
Beverage Recommendations
- For a light pairing, serve a chilled white wine such as Sauvignon Blanc or Chardonnay.
- For non-alcoholic options, try a sparkling lemonade or iced herbal tea to cleanse the palate.
Serving Temperature
Keep in mind that Mimi’s Restaurant Corn Chowder is best enjoyed steaming hot. Reheat gently over low heat to preserve the creamy texture without breaking or curdling the cream.
“A perfect serving of chowder is not just in the taste but also in the harmony of accompaniments and presentation.” – Our culinary philosophy
By following these serving suggestions, we elevate the comforting classic to an experience that truly honors the spirit of Mimi’s beloved recipe.
Make-Ahead Tips
To enjoy Mimi’s Restaurant Corn Chowder at your convenience while maintaining its rich flavors and creamy texture, follow these essential make-ahead tips:
Prepare Ingredients in Advance
- Chop bacon, onions, and garlic ahead of time and store them in an airtight container in the refrigerator for up to 24 hours.
- Cube the Yukon gold potatoes and cut the fresh corn kernels off the cob. Keep these separately refrigerated to preserve freshness.
- This saves valuable prep time on cooking day and ensures flavor freshness.
Cook and Store the Chowder Properly
- After preparing the chowder fully, allow it to cool at room temperature for no longer than 1 hour to prevent bacteria growth.
- Transfer the chowder into an airtight container. Store it in the refrigerator for up to 3 days.
- For longer storage, freeze the chowder in freezer-safe containers for up to 2 months.
| Storage Method | Preparation Stage | Recommended Storage Time |
|---|---|---|
| Refrigerate | Pre-chopped vegetables & bacon | Up to 24 hours |
| Refrigerate | Fully cooked chowder | Up to 3 days |
| Freeze | Fully cooked chowder | Up to 2 months |
Reheating Instructions
- When ready to serve, thaw frozen chowder overnight in the fridge.
- Reheat gently over medium-low heat on the stovetop.
- Stir regularly to prevent scorching and ensure even heating.
- Avoid boiling the chowder to maintain the creamy texture and prevent curdling of the cream.
Additional Tips for Best Results
- If the chowder thickens during storage, add a splash of chicken broth or cream while reheating to restore its original consistency.
- Garnish freshly after reheating with crispy bacon bits, chopped fresh chives, or shredded cheddar cheese to revive the vibrant flavors and presentation.
“The key to perfect make-ahead corn chowder is gentle reheating and fresh garnishing to retain the hearty, creamy essence of Mimi’s classic recipe.”
These straightforward make-ahead strategies allow us to savor every spoonful of Mimi’s Restaurant Corn Chowder with ease and outstanding flavor, whenever we desire.
Storage and Reheating
Proper Storage and Reheating are essential to preserve the rich flavors and creamy texture of Mimi’s Restaurant Corn Chowder. Follow these guidelines to enjoy the chowder at its best every time.
Storing Mimi’s Corn Chowder
- Allow the chowder to cool to room temperature before storing. This avoids condensation that can dilute the flavors.
- Transfer the chowder into an airtight container for maximum freshness.
- Refrigerate the chowder for up to 3 days.
- For longer storage, freeze the chowder in a freezer-safe container or heavy-duty freezer bag for up to 2 months.
| Storage Method | Container Type | Maximum Storage Time | Temperature |
|---|---|---|---|
| Refrigeration | Airtight container | 3 days | 34°F to 40°F |
| Freezing | Freezer-safe container or bag | 2 months | 0°F or below |
Reheating Tips for Perfect Texture and Flavor
- Thaw frozen chowder overnight in the refrigerator for best results.
- Reheat gently on the stove over low to medium heat. Stir frequently to prevent sticking and promote even heating.
- Avoid boiling the chowder to maintain the silky cream texture and avoid curdling.
- If the chowder thickens too much upon reheating, add a splash of chicken broth or cream to restore the desired consistency.
- Garnish freshly after reheating with your favorite toppings such as crispy bacon bits, shredded cheddar cheese, and chopped chives to bring the flavors alive.
“Slow and gentle reheating is the key to keeping Mimi’s Corn Chowder just as comforting and luscious as when freshly made.”
By following these simple storage and reheating steps, we can savor the delicious corn chowder any time without compromising its signature creamy and flavorful profile.
Conclusion
Mimi’s Restaurant Corn Chowder is more than just a meal—it’s a comforting experience that brings warmth and rich flavors to your table. By using fresh ingredients and following simple techniques, we can recreate this classic dish with ease and confidence.
Whether served fresh or enjoyed later with our make-ahead tips, this chowder delivers a satisfying blend of creamy texture and natural sweetness. It’s perfect for cozy nights or sharing with family and friends. Let’s bring a taste of Mimi’s into our kitchens and savor every delicious spoonful together.
Frequently Asked Questions
What makes Mimi’s Corn Chowder unique?
Mimi’s Corn Chowder is known for its creamy texture and rich, balanced flavors. It combines fresh sweet corn with savory ingredients like bacon, potatoes, and aromatic seasonings, creating a comforting and hearty dish that tastes gourmet yet is easy to prepare.
What are the main ingredients in Mimi’s Corn Chowder?
The main ingredients include fresh corn kernels, bacon, onion, garlic, Yukon gold potatoes, chicken broth, cream, butter, and flour. These create the chowder’s rich base and layered flavors.
How do I ensure the chowder is creamy and smooth?
Use fresh corn for natural sweetness, create a roux with butter and flour for thickness, and avoid boiling the cream to keep the texture smooth and silky.
Can I make Mimi’s Corn Chowder ahead of time?
Yes, you can prepare it in advance. Store it in airtight containers: refrigerate up to three days or freeze up to two months. Reheat gently to preserve creaminess.
What equipment do I need to make this chowder?
Essential tools include a large heavy-bottomed pot or Dutch oven, a wooden spoon or heat-resistant spatula, a chef’s knife, measuring cups, a ladle, and a whisk.
What garnishes work best with this chowder?
Popular garnishes include crispy bacon bits, fresh chives, shredded cheddar cheese, sour cream, and cracked black pepper to enhance flavor and presentation.
How should I serve Mimi’s Corn Chowder?
Serve the chowder hot in deep bowls, accompanied by crusty bread and a fresh salad. Pair it with chilled white wine or sparkling lemonade for a balanced meal.
How do I reheat leftover chowder without losing texture?
Reheat gently on low heat while stirring often. If it thickens too much, add a bit of chicken broth or cream to restore its original creamy consistency.
Is this chowder suitable for family gatherings?
Absolutely. Mimi’s Corn Chowder is hearty, easy to prepare in large batches, and perfect for sharing during chilly days or family meals.
What seasoning blend enhances the chowder’s flavor?
Salt, black pepper, dried thyme, and smoked paprika are used to deepen and complement the chowder’s rich taste.