Old Mill Corn Chowder


We opened our Old Mill Restaurant in the fall of the year and Corn Chowder was the soup we put on the menu that would start each meal. It quickly became a guest favorite, and 25 years later it still the first thing we bring the table, along with some fresh hot Corn Fritters of course. It wasn’t long before guests began asking to buy it by the quart and many more were asking for the recipe. Our Corn Chowder has become the thing that families look forward to enjoying. We know your family will too.


Old Mill Corn Chowder

Old Mill Corn Chowder | The Old Mill
  • Author: The Old Mill
  • Prep Time: 25 mins
  • Cook Time: 42 mins
  • Total Time: 1 hour 7 mins
  • Yield: 8 servings 1x
  • Category: From our Old Mill Restaurant, Soup, Stew and Chili


  • 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 all-purpose flour
  • Salt and pepper to taste
  • Pinch each of garlic powder and onion powder
  • 2 cups half-and-half
  • 2 cups 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 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.

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37 thoughts on “Old Mill Corn Chowder”

    1. Hi Hannah, For the cracker crumbs, we use oyster crackers, but you can also use a butter cracker or saltine and just scale back the salt a little on the seasoning, as they would add extra. Then season to taste when it is done. The crackers will help thicken the chowder just right. Make sure they are crushed well.

    1. The flavor can be a little different, depending on the ingredients used, such as the corn or spices, but it should be pretty close. Let us know if you have any other issues and we will try to help.

  1. Is the clam juice essential? My mother is allergic to shellfish and once had a reaction at a Chinese restaurant that used clam sauce in their rice

    1. No, it is not. You can simply substitute water or a little of any of the other broths. It will change the flavor just slightly and may not be noticeable at all. Enjoy!

        1. Hi Jana, the soup mix is formulated for quick preparation, requiring only water and about 20-30 minutes to prepare. You can prepare it in a crockpot and it would be ready in about 45 min to an hour, but overnight would likely be too long and it could thicken too much.

  2. I had the chowder last year when we was up there and I would like to try my hard at making it. Love a good bowl of soup in the winter.

  3. I love this Chowder, when I got home I searched all cookbooks for a similar recipe. I thought the one at Old Mill had bacon in it, but noticed there was none in the recipe. I also thought that there might have been finely grated carrots, but my memory might be playing tricks on me. I’ll merge the recipe I got from a cookbook and use the Old Mill recipe and hope it will come out great.

    1. The recipe we share is the same as we use to make it from scratch every day in our restaurant. Please do feel free to change it up if you like. It can be a very versatile recipe and the addition of bacon and carrots should be a great! Let us know how it turns out.

        1. No, it does not give it a fishy or seafood taste, but does enhance the flavor. You can leave it out if you prefer and just use extra of any other broth in the recipe in its place. Enjoy!

  4. I had the pleasure of dining at the Old Mill restaurant while on my Gatlinburg trip this past week.
    The corn chowder and fritters were out of this world.. I also had the chicken and dumplings. They were the best I ever ate.

  5. I love this recipe….I always add bacon…ham….and green onions…..And I usually don’t use the clam juice…just extra broth. It’s really good!

  6. I have been making this for years, ever since the first time we ate at the Old Mill! Family and friends ask for it. Always have used frozen corn kernels, will try the cream corn. I use quite a bit of the onion and garlic powders and white pepper.

  7. Best soup ever and so filling. Was there this week and came home searching for recipe from the Mill. Since it is soup weather, I am making this for the weekend.

    1. Great question, Teresa! The mix for our Corn Chowder was developed and based on what we make from scratch at The Old Mill Restaurant. Every morning our kitchen staff prepares 50-gallon pots of soup at a time and continues to make it all day long! If you go to our Youtube Channel, you can see a video of them chopping the vegetables, mixes the spices, and putting it all together to cook. We worked for more than a year developing a dry mix to match it as closely as we could to the scratch-made version. Enjoy!

  8. Absolutely LOVED this in the restaurant! I have never liked corn chowder, but this was soooooo good. Really appreciate that you have recipes posted! I’ll be making this in a few days, now that we’re back home in PA. It’ll be a great surprise for the family. Any chance you could post your Chicken and Dumplings recipe, too?

  9. Love the corn chowder that we had this week at the Old Mill. It tastes like it had green Chile’s in it but I don’t see them in the recipe. Are they just missing ?

  10. Hi, I bought the mix at the store, but was wondering what I needed to add (ie, potatoes) to make it more like the restaurant’s recipe.

  11. I haven’t even been home from my Gatlinburg trip for 24 hours, and I’ve already done a Google search for this recipe! Just like you stated in the opening paragraph, I loved it at the restaurant, asked for a quart to take home, and now plan to cook it for my family here in Virginia. Thank you so much for your amazing food (everything was delicious) and FABULOUS customer service – shout out to Brandy for her excellent job waiting on our group of 7!!!

    God Bless ♥️

  12. Any recommendations on how to make this in a slow cooker? Or transfer to a slow cooker to be served later at a pot luck, without the potatoes going completely to mush?

    1. Hi Michelle,
      You should be just fine making it as directed and then moving it to a slow cooker to serve later. If you make it the day before and refrigerate it, you can simply warm it up in the slow cooker and once it is hot, turn it down to low and it should hold fine for you for several hours. If you make it fresh and transfer it, just keep it on low and it will also hold for several hours. If you keep it too hot, it could continue to thicken, in which case you can add a little chicken broth, water, or half & half to thin it out.

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