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Dishing 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.
Ingredients
- 2 carrots, diced into 1/4-inch pieces
- 2 stalks celery, diced into 1/4-inch pieces
- 1/4 pound bacon, diced into 1/4-inch pieces
- 1 yellow onion, diced into 1/4-inch pieces
- 2 pounds frozen kernel corn
- 1 teaspoon chopped garlic
- 1/2 gallon water
- 5 ounces 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 half & half and blend well.
- Adjust seasoning and serve.
Yield: 1 Gallon – Enough to feed a hungry cattle drive.
Posted in Ask For It, Recipes
