Soup Kitchen's Corn Chowder

• 2 cups water
• 2 cups clam juice
• 2 cups ham broth
• 1 tablespoon butter
• 3 cups diced potatoes
• 3 cups diced onions
• 1 diced red bell pepper
• 1 diced green bell pepper
• 2 cups frozen corn kernels (thawed)
• 12 teaspoon black pepper
• 1 teaspoon salt
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 cup plain flour
• 1 cup unsalted oyster crackers, crumbs (crushed very fine in blender)
• 2 cups half-and-half

1. Put all except the flour, cracker crumbs, and half and half in kettle.
2. Bring to a boil and cook approximately 20 minutes or until potatoes are done.
3. Then lower heat to simmer.
4. Blend the flour, cracker crumbs, and half and half.
5. Pour the mixture into kettle and stir.
6. Simmer approximately 20 minutes.
7. Add small amounts half and half as needed to thin final product.

water, clam juice, ham broth, butter, potatoes, onions, red bell pepper, green bell pepper, corn, black pepper, salt, garlic, onion powder, flour, crackers

Taken from www.food.com/recipe/soup-kitchens-corn-chowder-79036 (may not work)