Prep 15 mins
Cook 20 mins
On a trip to Knoxville & Pigeon Forge Tennessee we ate at The Old Mill Restaurant. It's be in operation since 1830 and we had the most amazing Corn Chowder as the start to our meal. I prefer to use a ham base in this soup and the store bought is just as good as the homemade kind. This is a nice soup that tastes like it is more work than it really is.
- 2 tablespoons butter, divided
- 3 cups onions, diced
- 3⁄4 cup crumbled unsalted oyster crackers
- 1⁄4 cup flour
- 2 cups water
- 1 cup clam juice
- 2 cups chicken stock or 2 cups beef stock or 2 cups ham stock
- 3 cups potatoes, diced
- 2 cups half-and-half
- 2 cups frozen corn (defrosted)
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- garlic powder
- onion powder
- white pepper
- Mix liquids and 1 tablespoon butter, add potatoes and onions, cook until done.
- Mix cracker crumbs, flour and seasonings. Add to potato and onion mixture.
- Sauté chopped bell peppers in remaining butter till tender.
- Add to potato and onion mixture.
- Stir to mix well, bring to boil; add half and half and corn.
- Simmer for 15-20 minutes.
- *Seasonings are to taste. Taste often and add extra as desired.
Thank you for posting this recipe....we ate at the Old Mill a few years back and loved the corn chowder....I have tried several recipes but none have come close the Mill's recipe....now if I can find a recipe for their corn fritters....yummy!!!
We go to Pigeon Forge quite often and love this restaurant. I make this recipe often and everyone loves it!! They also have a great corn fritter recipe that goes with the chowder. Hint: The original has a ham taste so I use ham stock made fresh(i can't find it in the grocery here). I have made with beef and is still great!!!
This was the only thing that I had at the old mill restaurant that I really enjoyed and it was almost worth the hour + wait