CORN CHOWDER from Old Mill Restaurant in Pigeon Forge, TN

1 tablespoon margarine
2 cups water
1 cup clam juice*
2 cups chicken, beef or ham broth
3 cups diced potatoes
3 cups diced onions
¾ cup cracker crumbs (from unsalted oyster crackers)
¼ cup flour
2 cups half and half
2 cups frozen corn kernels, defrosted
1 red and 1 green pepper, chopped and sautéed briefly in butter
Salt and freshly ground white pepper, to taste
Mix liquids and butter, add potatoes and onions, and cook until done. Mix cracker crumbs, flour and seasonings. Add to potato and onion mixture. Add red and green peppers, mix well, bring to a boil, add half and half and corn, and simmer for 15-20 minutes.

The restaurant uses special chowder seasoning which is not available at grocery stores. To compensate, season to taste with garlic powder and onion powder. (Makes 2 quarts)

*1/2 cup water and ½ cup chicken broth can be substituted for 1 cup clam juice.
(Shared by: Nancy Davenport, Folks & Friends Homemakers)

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In large pan, mix all ingredients and cook over medium heat just long enough to cook potatoes and onions.  If potatoes are thawed, mixture cooks quicker.

Using a slow cooker, set on high for 4 hours or all day on low.

Variation: Cut up 1 lb. of cheese and stir into soup mixture 5-10 minutes before serving, stir to mix.
Garnish bowl of soup with minced green onion tops and crumbled bacon.

Recipe Note ¯; - This version of potato soup was shared  by Carol Vineyard, Carlisle County Extension Agent for Family and Consumer Sciences.

32-oz. pkg. frozen hash brown potatoes

1 medium onion, chopped

14 ½ oz. can chicken broth

2 cups water

1 can cream of celery soup, undiluted

12 fl. oz. lowfat evaporated milk

Wash hands and surfaces. Combine first four ingredients in large soup pan. Bring to boil.
Cover and reduce heat. Simmer for 30 minutes. Stir in soup and milk. Heat through.
Makes 8 servings.

Pulaski Pumpkin Corn Soup

3 cups fresh corn from the cob

1-1/2 cups water

2 garlic cloves, minced

3/4 teaspoon salt

1/2 teaspoon white pepper

3 cups chicken broth

3 cups mashed cooked pumpkin

1/4 cup fresh lime juice

1 tablespoon grated gingerroot

1-1/2  teaspoons grated lime zest

1/2 cup whipping cream

Combine the corn and water in a saucepan. Cook, covered, over medium
heat for 10 minutes or until tender. Process in a food processor for 2 minutes or until smooth. Pour through a wire-mesh strainer into a bowl, discarding the pulp. Combine the corn mixture, garlic, salt, white pepper and chicken broth in a Dutch oven. Bring to a boil over medium heat. Reduce the heat to low. Stir in the pumpkin. Simmer for 10 minutes, adding additional chicken broth if needed.

Cook the lime juice and ginger in a small saucepan over medium heat for 2 minutes. Remove from the heat. Pour through a wire-mesh strainer into a small mixing bowl, discarding the pulp. Add the lime zest and whipping cream. Beat at medium speed until soft peaks form. Ladle the soup into individual serving bowls and dollop with the ginger-lime cream. Yield: 8 servings.

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