Old Mill Restaurant's Signature Corn Chowder

Submitted by CindiJ

"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."

 

• Ready In: 35mins
• Ingredients: 15
• Yields: 2 quarts
• Serves: 8

ingredients

• 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

directions

1. Mix liquids and 1 tablespoon butter, add potatoes and onions, cook until done.
2. Mix cracker crumbs, flour and seasonings. Add to potato and onion mixture.
3. Sauté chopped bell peppers in remaining butter till tender.
4. Add to potato and onion mixture.
5. Stir to mix well, bring to boil; add half and half and corn.
6. Simmer for 15-20 minutes.
7. *Seasonings are to taste. Taste often and add extra as desired.

Reviews

[p.tristano74]

Here at the old mill now. Not even half way through my chowder and I had to Google the recipe! Thank you for sharing. It is well worth the effort. Best chowder I have ever had!

 

[SweetOlive]

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!!!

 

[Kyluh]

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!!!

 

[bjbarker]

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.

 

[Carol T.]

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