Old Mill Restaurant's Signature Corn Chowder
photo by CindiJ
- Ready In:
- 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 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.
Questions & Replies
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!!!
I had the pleasure of visiting The Old Mill restaurant several years ago. Unless they changed chef's or their recipe...the corn chowder I had was full of great northern beans, potatoes, corn and chunks of hammocks. It was the BEST chowder I have ever had and I make my own version all the time. No clam juice or milk/half and half, I mash some of the beans to help thicken. I do use pimentos but no other bell peppers. I use canned corns (2 creamed 1 whole kernel) when corn on the cob isn't available. I grill the coc and cut off kernels then cream the cobs like we did on the farm. Add butter. The beans create a similar milky base. Have had many complements and requests for the recipe.
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RECIPE SUBMITTED BY
Missouri born and bred. Raised in a family of awesome cooks and bakers! I love to cook, bake breads, pies. Nothing makes me happier than to hear someone moan or sigh with delight while eating something I've made.