One of my favorite places to grab a meal when I’m at Disneyland is Mimi’s Cafe. It is outside of the park, near my favorite off-site hotel, the Howard Johnson Anaheim. They have very good food at very reasonable prices, and they have a carrot raisin bread and a corn chowder that I would eat every single day if I could.
Since we’re having a snow day in Seattle, this sounded like the perfect dinner tonight. This thick, creamy chowder with sweet white corn, loads of potatoes and celery is to die for. But don’t take my word for it. 🙂 Try it for yourself….
1/4 cup butter (1/2 a stick)
6 tablespoons chopped onions
3/4 cup diced celery
2 1/2 cups hot water
2 cups cubed potatoes (1/2 inch pieces)
3 cups frozen corn kernels , thawed (I use sweet white corn)
2 tablespoons sugar
2 teaspoons salt (I use a few cubes of chicken bouillion)
1 dash white pepper
3 tablespoons flour
1 quart half-and-half
Chop your celery and onions.
Melt butter in large saucepan. Once melted add celery and onion and saute for 5 minutes (not til brown, just til soft).
Add water, potatoes, corn, sugar, salt and pepper, making sure water covers everything, adding more if not covered completely. Cover and simmer until potatoes are tender, usually about 30 minutes.
Whisk flour into 1 cup of the half and half…
then stir into soup.
Add remaining half and half and simmer until soup is thickened to a creamy consistency (usually about 15 minutes).
Season to taste with additional salt and pepper, or chicken bouillion if wanted. If the chowder is too thick, add some milk, if it is too thin, simmer for 5-10 minutes more.