Old Mill Restaurants Signature Corn Chowder Recipe 45 Food

OLD MILL RESTAURANT'S SIGNATURE CORN CHOWDER RECIPE - (4/5)

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

Steps:

• 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.

CORN CHOWDER:

Steps:

• Fry bacon in pan, crumble and set aside.
• Add onions and celery to bacon grease, sauté’ until lightly browned.
• Transfer onion/celery mixture to a large soup pan.
• Add cream corn, frozen corn, red pepper, butter, broth, chicken base, carrots, potatoes and pimentos.
• Cook for 30 – 45 minutes or until potatoes are tender.
• Mix together flour and a little water to form a paste.
• Add flour paste to soup add milk.
• You may want to add more flour paste, depending on how thick you like your chowder.
• Simmer for 30 minutes or until you are ready to eat.
• Add salt and pepper to taste.
• Prior to serving I like to add shredded cheese and sprinkle bacon on top.

OLD-FASHIONED CORN CHOWDER

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).