Have you ever eaten at the Old Mill Restaurant in Pigeon Forge, Tennessee? We always eat there every time we visit the area. They bring out the best corn chowder before you meal. I got the recipe and converted it to the Instant Pot. It’s so delicious!!
Old Mill Corn Chowder
- 1 tbsp butter
- 2 c diced onions
- 3/4 c cracker crumbs
- 1/4 c flour
- dash of garlic powder
- dash of onion powder
- 2 c water
- 2 c chicken broth
- 2 c half and half
- 2 c corn
- 1 red pepper (diced)
- 1 green pepper (diced)
- salt and pepper to taste
Saute peppers and onions until tender.
Add salt, pepper, garlic powder and onion powder.
Add corn, potatoes, cracker crumbs, broth and water.
Stir to combine.
Pressure cook for 5 minutes with 15 minute NPR.
Once complete, open lid and set to saute.
Whisk together flour and half and half in a separate bowl until combined. Pour into pressure cooker and combine.
Saute until chowder thickens, pour into bowls, enjoy!
