Old Mill Pigeon Forge Corn Chowder Recipe.jpg

For over 25 years, the Old Mill Restaurant has started each and every meal with a delicious cup of their made from scratch Corn Chowder, and now, we finally have the recipe to make it at home! 

Old Mill Corn Chowder Recipe


  • 2 Cups of Chopped Onion
  • 2 Cups of Chopped Red and Green Bell Pepper
  • 2 Tablespoons of Butter
  • 2 Cups of Chicken Broth
  • 2 Cups of Water
  • 1 Cup of Clam Juice
  • 3 Cups of Diced Potatoes
  • 3/4  Cup of Oyster Cracker Crumbs
  • 1/4 Cup of All-Purpose Flour
  • Salt and Pepper to Taste
  • Pinch of Garlic Powder and Onion Powder
  • 2 Cups of Half-and-Half
  • 2 Cups of Corn Kernels


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 soften, usually 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 15-20 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 15-20 minutes.