1/1 Photo of Old Mill Restaurant's Signature Corn Chowder
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.
My Private Note
Units: US | Metric
- 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
- 1Mix liquids and 1 tablespoon butter, add potatoes and onions, cook until done.
- 2Mix cracker crumbs, flour and seasonings. Add to potato and onion mixture.
- 3Sauté chopped bell peppers in remaining butter till tender.
- 4Add to potato and onion mixture.
- 5Stir to mix well, bring to boil; add half and half and corn.
- 6Simmer for 15-20 minutes.
- 7*Seasonings are to taste. Taste often and add extra as desired.
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Nutritional Facts for Old Mill Restaurant's Signature Corn Chowder
Serving Size: 1 (3271 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 1278.7
- Calories from Fat 426
- Total Fat 47.3 g
- Saturated Fat 26.3 g
- Cholesterol 127.2 mg
- Sodium 1214.0 mg
- Total Carbohydrate 193.3 g
- Dietary Fiber 20.6 g
- Sugars 24.4 g
- Protein 35.5 g