Best Old Mill Restaurants Signature Corn Chowder Recipes

Old Mill Restaurant's Signature Corn Chowder Recipe - (4/5) image

Provided by Vickie

Number Of Ingredients 11

1 . TBS. margarine
3 C diced onions
3/4 C crumbs (from unsalted oyster crackers)
1/4 C flour
2 C water
1 C clam juice
2 C chicken, beef or ham broth
3 C diced potatoes
2 C half and half
2 C frozen corn kernels, defrosted
1 red and 1 green bell pepper, chopped and sauteed briefly in butter, add salt and freshly ground white pepper to taste.

Steps:

1. Mix liquids and butter, add potatoes and onions. Cook until done. 2. Mix cracker crumbs, flour and seasonings. Add to potatoe and onion mixture. Add red and green peppers. Mix well--bring to a boil. 3. Add cream and corn. Simmer for 15-20 min. **Makes about 2 quarts. **The restaurant uses a special chowder seasoning which is not available in grocery stores. To compensate for this ingredient, season to taste with garlic powder and onion powder.

Old Mill Restaurant's Signature Corn Chowder image

Provided by CindiJ

Categories Chowders

Time 35m

Yield 2 quarts, 8 serving(s)

Number Of Ingredients 15

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
garlic powder
onion powder
white pepper

Steps:

Nutrition Facts : Calories 283.4, Fat 11.5, SaturatedFat 6.5, Cholesterol 31.8, Sodium 302.3, Carbohydrate 39.8, Fiber 4.2, Sugar 6.1, Protein 7.6

Old-Fashioned Corn Chowder image

Provided by Alan in SW Florida

Categories Chowders

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 10

6 ears corn
2 (15 ounce) cans whole kernel corn, drained
5 cups store-bought low sodium chicken broth
3 -4 slices bacon, chopped fine (I prefer the sweet smokiness of bacon over salt pork, which is what Mama used...your decision!)
1 onion, chopped medium (about 1 cup)
1/2 teaspoon salt
1/4 teaspoon pepper
1 lb red potatoes, scrubbed and cut into 1/2-inch cubes (about 3 good-sized potatoes...I like the red potatoes over other types,since they retain their shape)
1 cup heavy cream
4 scallions, sliced thin (green onions)

Steps:

Cut the kernels from the ears of corn. (I know that cutting kernels from corn can be somewhat of an awkward job. Here's a TIP on how to steady the cob and keep the kernels from flying all over the place, all the while maneuvering a sharp knife: Cut the cob in half crosswise (NOT lengthwise), then stand on its flat, cut end. Using a chef's knife, cut the kernels off the ear, one side at a time.) Reserve the kernels and the cobs separately.
Puree the drained, canned corn and 2 cups of the chicken broth in a blender until smooth.
Cook the chopped bacon in a Dutch oven or large heavy pot over medium heat until crisp, about 8 minutes. using a slotted spoon, transfer the bacon to a paper towel-lined plate and reserve. Cook the chopped onion, fresh corn kernels, salt, and pepper in the bacon fat until the vegetables soften and turn golden brown, 8 to 10 minutes.
Add the potatoes, corn puree, remaining 3 cups of chicken broth, and the reserved corncobs to the pot and bring to a boil. Reduce the heat to medium-low and simmer until the potatoes are tender, about 15 to 20 minutes. Discard the cobs and stir in the the heavy cream, scallions, and reserved bacon. Season with additional salt and pepper to taste and serve. (The chowder can be refrigerated in an airtight container for up to 3 days).