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.
Total time: 35 minutes
Prep time: 15 minutes
Cook time: 20 minutes
Yield: 2 quarts, 8 serving(s)
|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 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|
- 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.
Calories 283.4, Fat 11.5, Saturated Fat 6.5, Cholesterol 31.8, Sodium 302.3, Carbohydrate 39.8, Fiber 4.2, Sugar 6.1, Protein 7.6