SoupsThe Old Mill Restaurant's Corn Chowder
This is very close to the Corn Chowder served at a restaurant in the Smokie Mountains. Although I haven"t been there for years, I assume the restaurant is still there and if they are, surely they are still serving their famous chowder. A lady who worked there showed me how to make this so I am not sure if it is their exact recipe or something she helped me come up with based on her knowledge of the original. Whichever, it is a great chowder that you are sure to enjoy!
OLD MILL"S CORN CHOWDER
2 tbsp butter, divided
2 cups water
1 cup clam juice
2 cups chicken or beef broth
3 cups diced onion
3 cups diced potatoes
3/4 cup cracker crumbs
1/4 cup flour
salt to taste
fresh ground black pepper to taste
1/2 tsp garlic powder
1 red bell pepper
1 green bell pepper
2 cups fresh corn kernels OR frozen corn kernels
2 cups half half cream
In a medium nonstick skillet, saute red and green bell peppers in 1 tbsp of the butter until they are crisp tender; set aside.
In a large saucepan or Dutch oven, mix together the other tablespoon of butter, water, and clam juice and broth. Cook over medium heat until butter is dissolved and mixture is heated through. Add the onions and potatoes to the broth mixture and cook until tender. Mix the cracker crumbs, flour, salt, pepper, and garlic powder together in a small bowl; add to the broth mixture, stirring constantly to keep from lumping. Add the red and green peppers, mix well and bring to a boil. Add the corn and cream. Simmer mixture for 15 to 20 minutes, stirring occasionally.
Yield: About 2 quarts
Enjoy!