You’ll never go away hungry at the Old Mill Restaurant in Pigeon Forge. One of the menu items that travelers frequently mention is their corn chowder. Many years ago, I purchased a recipe card collection from the Old Mill Gift Shop and the corn chowder recipe was among them, to my excitement. This recipe is popular enough that if you Google “Old Mill Corn Chowder” it comes up several places on the internet. Since fall is soon coming, I thought I’d share the recipe. It’s easy enough that anyone can make it. If you don’t have clam juice in the pantry, you can try one of several substitutions: half water/half chicken stock (what I did), Knorr seafood boullion, or if you ever have shrimp shells, create your own seafood stock by boiling the shells. If you decide all this chopping, saute’ing and simmering is more than you want to do, head over to the Old Mill Restaurant the next time you’re in town. Lunch is served daily 11 a.m. to 4 p.m. Dinner is served 4:00 p.m. to close. From May to mid-November, closing is 9 p.m.