Ask for It: The Wort’s Famous Corn Chowder

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Wort Hotel, the wort, corn chowder, corn chowder recipe, the wort's famous corn chowder recipe, silver dollar bar, silver dollar grill, dining jackson hole, jackson hole restaurants, dishing jackson hole, eating out in jackson hole, dining jackson, jackson barsDishing received an Ask for It request for The Wort‘s pheasant soup. However, Executive Chef Scott Rutter keeps this one firmly under his white hat and will not disclose his recipe. Instead, he sent forth a local favorite: The Wort’s famous corn chowder.

 

 

 

 

Ask for It: The Wort’s Famous Corn Chowder

Ingredients

  • 2 carrots diced Into 1/4-inch pieces
  • 2 stalks celery diced into 1/4-inch pieces
  • 1/4 lb. bacon diced into 1/4-inch pieces
  • 1 yellow onion diced into 1/4-inch pieces
  • 2 lbs. frozen kernel corn
  • 1 tsp chopped garlic
  • 1/2 gallon water
  • 5 oz. chicken base or bullion dissolved In water
  • 1 cup roux (1/2 flour and 1/2 butter, cooked together)
  • 3 white potatoes, peeled and diced
  • salt and pepper to taste
  • 1 quart half & half

Instructions

  • In a large pot sauté’ bacon for two minutes and add carrot, celery, onion, garlic and corn. Cook for 15 minutes.
  • Add chicken base, water and stir in roux.
  • Bring to a boil and add diced potatoes.
  • Continue to cook for 20 minutes stirring occasionally.
  • Season with salt and pepper.
  • When potatoes are soft, add 1/2 & 1/2 and blend well.
  • Adjust seasoning and serve.
http://dishingjh.com/it-worts-famous-corn-chowder/

Yield: 1 Gallon – Enough to feed a hungry cattle drive.

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Writer. Cook. Hockey player. Skier. Snowboarder. Mountain biker. Mother of two great danes. Wife. Marketing expert. And, most fulfilling, Co-editor of Dishing!

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