Corn Chowder

If you've ever been to a Mimi's Cafe then you will LOVE this...Their soups are amazing! This was redesigned to be Gluten Free! I also took info from three other cook books for the option of the bacon drippings if you wanted to make something really over the top! I didn't have a whole quart if half and half but had a pint of half and half and a half pint of cream! I think the added cream really made the soup richer! My husband found the crab and wanted to make it ito a crab chowder!

I'm sure that you could add some sherry, shrimp or other seafood if you wanted to make a seafood chowder! or Just use the butter add some extra veggies and keep it all creamy veggies soup! I'm telling ya it's very yummy that way too!


4 Tbsp Butter or Bacon and drippings
6 Tbsp Onion or one small onion chopped fine
¾ cup celery diced
2 ½ cups Hot water or chicken stock
2 cups raw potato
3 cups frozen corn, thawed or canned corn
2 Tbsp sugar
2 tsp salt
1 pinch white or black pepper
3 Tbsp Cornstarch
1 Quart half and half or 1 pt half and half and 1 half pt cream and one carton water
1 can real crab meat (optional) I used refrigerated kind

Melt butter or rendered bacon drippings. Add onions and celery sweat for about 5 minutes brown if you like that way! I do!

Add warm to hot water, potatoes, corn and seasonings. Cover and simmer for about 30 min. On a gas stove and small dice on potatoes it can be ready to do the next step in as little as 12 min so check the pot a little before half way!

Whisk cornstarch into 1 cup of half and half, and then stir well blended mixture into soup. Then add remaining half and half. Simmer about another 12-15 minutes with the lid off. Occationally stirring from the bottom so the corn starch does not scorch as it thickens!

Add more salt and pepper if needed. To thin soup, add milk. To thicken soup simmer an additional 5-10 minutes for desired thickness!

Great base as a seafood chowder! Yummy!