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Prep Time: 15 Minutes Cook Time: 180 Minutes |
Ready In: 195 Minutes Servings: 4 |
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I tried to copy from taste the corn chowder served at the Old Mill restaurant in Gatlinburg, TN. This is a pretty close copy from what I can remember. Ingredients:
1 (16 ounce) carton corn soup |
1 (15 ounce) can creamed corn |
1 cup frozen corn |
2 small potatoes, diced |
1/4 cup diced red pepper |
1/4 cup chopped celery leaves |
sage, onion powder, garlic powder, paprika |
1/8 teaspoon ground thyme |
1 chicken bouillon cube |
salt and pepper |
Directions:
1. Combine all ingredients in 3-qt. crock pot. Cook on 'high' for 2 hours or until mixture begins to bubble. Turn temperature down to 'low' and continue simmering 1-3 hours. Garnish with bacon bits.
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