Corn Chowder

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
3/4 cup cracker crumbs (from unsalted oyster crackers)
1/4 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)

Note: 1/2 cup water and ½ cup chicken broth can be substituted for 1 cup clam juice.