Mimi’s Corn Chowder is a comforting classic that brings the sweet, fresh flavors of summer right to your bowl. This creamy soup combines tender corn kernels with hearty potatoes and a touch of smoky bacon, creating a perfect balance of rich and savory. It’s a dish that’s simple to make yet packed with flavor, making it a favorite for cozy dinners or casual gatherings.
We love how this recipe highlights the natural sweetness of corn while adding depth with herbs and a creamy base. Whether you’re looking for a quick weeknight meal or a satisfying starter, Mimi’s Corn Chowder delivers warmth and nostalgia in every spoonful. Let’s dive into this easy-to-follow recipe that’s sure to become a staple in your kitchen.
Ingredients
To craft Mimi’s Corn Chowder, we gather a selection of fresh vegetables, creamy dairy, and flavorful seasonings. Each ingredient plays a crucial role in delivering the chowder’s rich texture and comforting taste.
Fresh Corn and Vegetables
The heart of our corn chowder recipe relies on crisp, naturally sweet produce to build layers of flavor. Here’s what we use:
- 4 cups fresh corn kernels (about 5 ears of corn, shucked)
- 2 medium Yukon Gold potatoes, peeled and diced into 1/2-inch cubes
- 1 medium onion, finely chopped
- 2 stalks celery, diced
- 1 medium carrot, peeled and diced
- 4 slices of smoked bacon, chopped (for smoky depth)
- 2 cloves garlic, minced
Dairy and Seasonings
Our creamy chowder base and bold seasoning elevate the dish from simple to sublime. We combine these to balance richness with a touch of herbal brightness:
- 3 cups whole milk (or half-and-half for extra creaminess)
- 1 cup heavy cream
- 3 tablespoons unsalted butter
- 2 teaspoons fresh thyme leaves (or 1 teaspoon dried thyme)
- 1 bay leaf
- Salt, to taste (start with 1 teaspoon)
- Freshly cracked black pepper, to taste
- 1 tablespoon all-purpose flour (to thicken)
Optional Garnishes
To finish, we use garnishes that add color, texture, and an inviting aroma:
- Chopped fresh chives
- Shredded sharp cheddar cheese
- Crumbled cooked bacon
- A drizzle of chili oil or hot sauce (for a spicy kick)
| Ingredient Category | Ingredients | Quantity |
|---|---|---|
| Fresh Corn and Vegetables | Fresh corn kernels, diced potatoes, onion, celery, carrot, smoked bacon, garlic | As listed above |
| Dairy and Seasonings | Whole milk, heavy cream, butter, thyme, bay leaf, salt, black pepper, flour | As listed above |
| Optional Garnishes | Chives, cheddar cheese, bacon, chili oil or hot sauce | To taste |
Tools and Equipment
To create the perfect Mimi’s Corn Chowder, having the right Tools and Equipment is essential. These items ensure that every step from prepping fresh vegetables to simmering the chowder goes smoothly and efficiently. Here’s what we recommend:
- Large Heavy-Bottomed Pot or Dutch Oven
This is ideal for sautéing the bacon and vegetables and for cooking the chowder evenly without burning.
- Chef’s Knife
A sharp, sturdy chef’s knife helps us dice the Yukon Gold potatoes, chop onions, celery, and carrots quickly and uniformly.
- Cutting Board
A stable cutting board provides a safe surface for all our chopping and slicing tasks.
- Measuring Cups and Spoons
Precise measurement of liquids like whole milk, cream, and butter is crucial for balancing the chowder’s creaminess.
- Wooden Spoon or Silicone Spatula
For stirring the chowder gently to prevent sticking and to blend all flavors harmoniously.
- Ladle
Essential for serving hot corn chowder with ease and elegance.
- Fine Mesh Strainer (optional)
If you prefer a smoother chowder, you can use this to strain part of the soup before adding the cream.
| Tool/Equipment | Purpose |
|---|---|
| Large Heavy-Bottomed Pot | Even cooking and sautéing bacon/vegetables |
| Chef’s Knife | Chopping and dicing vegetables |
| Cutting Board | Safe surface for preparation |
| Measuring Cups & Spoons | Accurate measurement of ingredients |
| Wooden Spoon/Silicone Spatula | Gentle stirring without scratching pots |
| Ladle | Serving the chowder |
| Fine Mesh Strainer | Optional: smoothing the soup texture |
Having these essential tools ready before we begin helps us maintain the flow and focus on building the rich flavors that make Mimi’s Corn Chowder so comforting and memorable.
Prep Work
Before we begin cooking Mimi’s Corn Chowder, proper prep work ensures each ingredient shines with its full flavor and texture. Let’s get everything ready for a smooth cooking process.
Preparing the Corn
For this chowder, fresh corn kernels are essential. Use about 4 cups of fresh corn for the best sweetness.
- Remove the husks from the ears of corn.
- Using a sharp chef’s knife, stand the ear upright on your cutting board.
- Slice downward carefully to remove all kernels, gathering them in a bowl.
- To maximize corn flavor, scrape the cob gently with the back of the knife to release the milk and juice — add this to the kernels.
This step locks in the natural sweetness vital for our creamy chowder base.
Chopping Vegetables
Our recipe calls for Yukon Gold potatoes, onions, celery, and carrots. Uniform chopping helps veggies cook evenly and enhances mouthfeel.
| Vegetable | Prep Instructions | Size |
|---|---|---|
| Yukon Gold potatoes | Peel and rinse. Cut into ½-inch cubes. | ½-inch cubes |
| Onion | Peel outer skin. Dice finely for even cooking. | Small dice (¼ inch) |
| Celery | Trim ends. Slice thinly to soften during cooking. | Thin slices (~⅛ inch) |
| Carrot | Peel. Cut into small dice matching the onion size. | Small dice (¼ inch) |
- Use a sharp knife and sturdy cutting board.
- Aim for consistent sizes to ensure every bite blends well in texture.
- Keep chopped veggies in separate bowls for easy access during cooking.
By preparing our fresh corn and uniformly chopped vegetables now, we set the foundation for the rich depth of flavor in Mimi’s Corn Chowder.
Cooking Instructions
Follow these precise steps to bring Mimi’s Corn Chowder to life. Each phase enhances the rich flavors and creamy texture that define this comforting classic.
Sautéing the Vegetables
- Heat 3 tablespoons of butter in a large heavy-bottomed pot or Dutch oven over medium heat.
- Add 6 slices of smoked bacon cut into small pieces. Cook until crispy, about 5 minutes, stirring occasionally.
- Using a slotted spoon, remove the bacon and set it aside, leaving the rendered fat in the pot.
- Add the chopped vegetables in this order:
- 1 cup minced onion
- 1 cup diced celery
- 1 cup diced carrot
- Stir the vegetables gently with a wooden spoon and cook for 6–8 minutes until softened and translucent but not browned.
- Season lightly with ½ teaspoon salt and ¼ teaspoon freshly ground black pepper to draw out the flavors.
Tip: Stir consistently to prevent sticking and ensure even cooking, building the chowder’s rich base.
Adding Broth and Simmering
- Pour in 4 cups fresh corn kernels and the scraped juice from the cobs to maximize sweetness.
- Add 3 cups peeled and diced Yukon Gold potatoes for hearty texture.
- Pour 4 cups chicken broth to cover the vegetables.
- Toss in flavor enhancers:
- 1 bay leaf
- 1 teaspoon fresh thyme leaves, finely chopped
- Bring the mixture to a boil, then reduce heat to low and cover.
- Simmer gently for 20–25 minutes until potatoes are tender and the flavors meld.
| Ingredient | Quantity | Purpose |
|---|---|---|
| Fresh corn kernels | 4 cups | Sweetness and texture |
| Yukon Gold potatoes | 3 cups (diced) | Creamy thickness |
| Chicken broth | 4 cups | Soup base |
| Bay leaf | 1 | Aromatic depth |
| Fresh thyme | 1 teaspoon | Herbal accent |
Important: Keep the heat low enough to maintain a gentle simmer for optimal flavor extraction.
Incorporating Dairy and Thickeners
- Remove the bay leaf and discard.
- Stir in 2 cups whole milk or half-and-half for creaminess.
- Add ½ cup heavy cream and mix well for a rich, velvety texture.
- To thicken the chowder, whisk 3 tablespoons all-purpose flour with a small amount of cold milk to make a smooth slurry.
- Gradually add the slurry to the pot while stirring continuously to prevent lumps.
- Cook over low heat for 5–7 minutes until the chowder thickens and coats the back of a spoon.
- Return the cooked bacon to the pot and stir gently to incorporate.
- Adjust seasoning with additional salt and black pepper to taste.
Pro Tip: Using a flour slurry ensures the chowder thickens evenly without clumps, creating the signature creamy body of Mimi’s Corn Chowder.
Serving Suggestions
To elevate Mimi’s Corn Chowder, thoughtfully chosen garnishes and pairings enhance every spoonful. These finishing touches underscore the chowder’s rich, creamy texture and vibrant flavors.
Recommended Garnishes
Carefully selected garnishes add vibrant color, contrasting textures, and bursts of flavor, making each bowl of Mimi’s Corn Chowder visually appealing and irresistibly tasty. Consider the following:
- Fresh Chopped Chives: Adds a mild oniony sharpness and bright green color.
- Crumbled Crispy Bacon: Reinforces the smoky bacon flavor already in the chowder while adding crunch.
- Shredded Sharp Cheddar Cheese: Introduces a creamy, tangy richness that melts slightly on top.
- A Drizzle of Chili Oil or Smoked Paprika Oil: Injects subtle heat and smoky depth.
- Sour Cream Dollop or Greek Yogurt: Provides a creamy tang that balances the sweetness of corn.
- Toasted Corn Kernels or Croutons: Adds crisp texture contrast.
| Garnish | Flavor Impact | Texture Impact | Visual Impact |
|---|---|---|---|
| Fresh Chopped Chives | Mild onion freshness | Soft | Bright green specks |
| Crumbled Crispy Bacon | Smoky, savory | Crunchy | Rustic brown topping |
| Shredded Sharp Cheddar | Creamy, tangy | Melts, smooth | Golden orange strands |
| Chili Oil Drizzle | Spicy, smoky | Smooth oil layer | Vibrant red accents |
| Sour Cream or Greek Yogurt | Tangy, slightly acidic | Creamy | Glossy white dollop |
| Toasted Corn Kernels/Croutons | Sweet, toasty/Crunchy | Crunchy | Golden crispy bits |
Pairing Ideas
- Crusty Artisan Bread or Buttery Cornbread: Perfect for dipping and soaking up the creamy chowder.
- Light Garden Salad with Lemon Vinaigrette: Offers a refreshing contrast with crisp, acidic notes.
- Roasted Brussels Sprouts or Asparagus: Provides earthy undertones and a subtle bitterness to counterbalance the chowder’s sweetness.
- Grilled Cheese Sandwich: Classic comfort combo that amplifies the creamy, cheesy qualities.
- A Glass of Crisp White Wine or Light Lager: Refreshes the palate between bites.
| Pairing | Texture Contrast | Flavor Contrast | Complements |
|---|---|---|---|
| Artisan Bread/Cornbread | Soft crusty / buttery | Mildly sweet / rich | Creamy chowder |
| Garden Salad | Crunchy, fresh | Tart, acidic | Sweet corn flavor |
| Roasted Vegetables | Firm, roasted | Earthy, bittersweet | Chowder’s mild sweetness |
| Grilled Cheese Sandwich | Crunchy, gooey | Savory, cheesy | Creamy, smoky notes |
| Crisp White Wine/Lager | Effervescent, light | Dry, refreshing | Rich, creamy base |
Make-Ahead Tips
To enjoy Mimi’s Corn Chowder with minimal effort on busy days, prepping ahead is a smart strategy. Here are our top tips to maintain the chowder’s rich flavor and creamy texture when making it in advance.
Cook and Cool Properly
- After finishing the chowder, let it cool to room temperature for about 30 minutes.
- Transfer the chowder into airtight containers to prevent moisture loss.
- Refrigerate promptly, ideally within two hours of cooking to ensure food safety.
Storage Duration
| Storage Method | Duration |
|---|---|
| Refrigerator | Up to 3 days |
| Freezer | Up to 3 months |
For best flavor, consume refrigerated chowder within 3 days. Freezing extends shelf life to 3 months but keep in mind the texture may slightly change due to cream and potatoes.
Reheating Instructions
- Reheat gently on the stovetop over medium-low heat.
- Stir frequently to prevent scorching and maintain the velvety consistency.
- If the chowder thickens too much after storage, add a splash of milk or broth to loosen it.
- Avoid boiling as it can cause dairy to curdle and potatoes to overcook.
Prep Components in Advance
- Chop and store vegetables like potatoes, celery, and onions in sealed containers in the fridge for up to 24 hours.
- Prepare fresh corn kernels and keep them chilled.
- Cook bacon slices separately and refrigerate to garnish when serving.
Tips for Flavor Retention
- Add delicate herbs like fresh thyme or chives just before serving to preserve their brightness.
- Avoid adding dairy (cream or half-and-half) when freezing; instead, stir in after thawing and reheating for a fresher taste.
By following these Make-Ahead Tips we keep the deep, comforting flavors of Mimi’s Corn Chowder intact and ready to warm your table anytime.
Storage and Reheating
Proper Storage and Reheating ensure our Mimi’s Corn Chowder maintains its rich flavor and creamy texture for every serving.
Storing Mimi’s Corn Chowder
- Cool the chowder to room temperature within 2 hours of cooking to prevent bacterial growth.
- Transfer the chowder to an airtight container. This preserves freshness and prevents the chowder from absorbing other fridge odors.
- Store in the refrigerator for up to 3 days. For longer storage, freeze the chowder.
- To freeze, portion the chowder into freezer-safe containers or heavy-duty freezer bags, leaving room for expansion.
- Label containers with the date stored. Frozen chowder lasts for up to 3 months for optimal taste.
| Storage Type | Duration | Best Practices |
|---|---|---|
| Refrigerator | Up to 3 days | Use airtight containers, cool promptly |
| Freezer | Up to 3 months | Use freezer-safe containers, label and date |
Reheating Mimi’s Corn Chowder
- Thaw frozen chowder in the refrigerator overnight for best results.
- Reheat gently over low to medium heat in a saucepan, stirring frequently to prevent scorching.
- If the chowder thickens too much during reheating, stir in a splash of milk or broth to restore the creamy consistency.
- Avoid boiling as it can cause separation of the dairy and alter the smooth texture.
- For microwave reheating, use a microwave-safe bowl, cover loosely, and heat in 1–2 minute intervals, stirring between cycles.
“Gentle reheating preserves the chowder’s velvety texture and deep corn flavor.”
Tips for Maintain Flavor and Freshness
- Add any fresh herbs or garnishes like chives or crumbled bacon just before serving to keep their brightness.
- Reheat only the portion you plan to eat to avoid repeated warming cycles that degrade flavor and texture.
- Consider reheating with a little butter for extra richness or a squeeze of lemon juice to brighten the flavors.
By following these storage and reheating guidelines, our Mimi’s Corn Chowder remains a satisfying and comforting meal whenever we’re ready to enjoy it again.
Conclusion
Mimi’s Corn Chowder is more than just a soup—it’s a comforting experience that brings warmth and flavor to any table. With its blend of fresh ingredients and creamy texture, it’s a recipe we can rely on for both simple weeknights and special gatherings.
Having the right tools and prep techniques makes the cooking process smooth and enjoyable, while thoughtful garnishes and pairings elevate every bowl. Plus, the make-ahead and storage tips ensure we can savor this chowder anytime without hassle.
This recipe is a versatile kitchen staple that invites us to enjoy the natural sweetness of corn in a rich and satisfying way. Let’s keep this chowder in our rotation and share its comforting goodness with family and friends.
Frequently Asked Questions
What are the main ingredients in Mimi’s Corn Chowder?
Mimi’s Corn Chowder features fresh corn kernels, Yukon Gold potatoes, onion, celery, carrot, and smoked bacon. It is made creamy with whole milk or half-and-half, heavy cream, and butter, seasoned with fresh thyme, bay leaf, salt, and black pepper.
Can I make Mimi’s Corn Chowder ahead of time?
Yes, you can make it ahead. Store the chowder in the fridge for up to 3 days or freeze it for up to 3 months. Reheat gently and add a splash of milk or broth if it thickens too much.
What kitchen tools do I need to prepare this chowder?
You’ll need a heavy-bottomed pot or Dutch oven, chef’s knife, cutting board, measuring cups and spoons, wooden spoon or spatula, and a ladle for serving. A fine mesh strainer is optional for a smoother texture.
How do I prepare fresh corn for the chowder?
Remove the husks, cut kernels off the cob, and then scrape the cob with the back of your knife to extract extra sweetness and flavor for the chowder.
What garnishes pair well with Mimi’s Corn Chowder?
Popular garnishes include chopped fresh chives, crumbled crispy bacon, shredded cheddar cheese, chili oil, and a dollop of sour cream or Greek yogurt to add flavor and texture.
What dishes pair well with Mimi’s Corn Chowder?
Serve the chowder with crusty artisan bread, a light garden salad, roasted vegetables, grilled cheese sandwiches, or enjoy it alongside a glass of crisp white wine or light lager.
How do I achieve a creamy and thick texture in this chowder?
Sauté the vegetables and bacon first, then add broth and simmer. Incorporate the dairy and thickeners gradually, stirring gently. Pro tips include careful timing and even heat to get the chowder’s signature velvety texture.
Can I use canned corn instead of fresh corn?
While fresh corn is preferred for optimal sweetness and texture, canned corn can be used in a pinch but the flavor may not be as rich or fresh.
How should I reheat Mimi’s Corn Chowder without losing creaminess?
Reheat gently on the stove or microwave in short intervals to avoid curdling. Stir frequently and add a little milk or broth if the chowder becomes too thick during reheating.
Is Mimi’s Corn Chowder suitable for a quick weeknight meal?
Yes, the recipe is simple and quick to prepare, making it perfect for cozy weeknight dinners or casual gatherings without complicated steps.