The Old Mill Corn Chowder

We have been serving the most delicious Corn Chowder to our guests at The Old Mill Restaurant for over 25 years. We decided from the very beginning it would be our featured soup. It’s always the first thing we bring to the table in addition to another customer favorite — our corn fritters which are made with cornmeal we grind next door at the mill.

Our soup is so popular, we thought you might want a recipe too! We know that you will love this soup as much as all the families do when they come to the restaurant — we guarantee it!!

Try this homemade version but if you're short on time, you can order The Old Mill Corn Chowder Soup Mix online. It's our top-selling product at The Old Mill. Our customers love it that much!

Yield: 8 Servings

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THE OLD MILL CORN CHOWDER

Prep time: 25 MinCook time: 42 MinTotal time: 1 H & 7 M

Ingredients

• 2 cups chopped onion
• 2 cups chopped red and green bell pepper
• 2 tablespoons butter
• 2 cups chicken broth
• 2 cups water
• 1 cup clam juice
• 3 cups diced potatoes
• 3/4 cup cracker crumbs
• 1/4 cup Miller's Choice Unbleached Flour
• Salt and pepper to taste
• Pinch each of garlic powder and onion powder
• 2 cups half-and-half
• 2 cups corn kernels

Instructions

1. Place the onion, peppers, and butter in a large soup pot over medium heat, so that the butter melts and cook until the onion and peppers get soft, about 3 to 4 minutes.
2. Stir in the chicken broth, water, clam juice, and potatoes. Bring the mixture to a boil over medium-high heat, then reduce the heat to low and let simmer, covered, until the potatoes are tender about 15 to 20 minutes.
3. Combine the cracker crumbs, flour, salt, pepper, garlic powder, and onion powder. Whisk into the hot soup mixture until smooth. Bring to a boil again, over medium heat, and stir in the half-and-half and the corn. Reduce the heat to low and let simmer until thickened and well combined, about 15 to 20 minutes.