JACKSON, Wyo. — The unofficial best corn chowder recipe in all of Wyoming is now available so you can make it at home!
The Wort Hotel has had so many dishes come and go over the years but the corn chowder has stood the test of time. It was first introduced in 1985 inside the Silver Dollar Bar and quickly became a favorite amongst locals.
Cooking at home can be fun, but nothing beats enjoying a meal at the iconic Silver Dollar Bar. Stop by and try the chowder if you haven’t had it yet or enjoy breakfast, lunch or dinner daily.
The Wort’s Corn Chowder
¼ lb bacon
1 yellow onion, chopped
2 stalks celery, chopped
2 carrots, chopped
2 cups fresh corn
1 cup white wine
1 tablespoon minced garlic
½ teaspoon dill
½ teaspoon thyme
Flour to thicken
2 tablespoons chicken base added to 2 qt water
12 red potatoes quartered and par cooked
¼ to ½ cups heavy cream
White pepper and salt to taste
- Cook bacon slowly until crisp, drain and crumble. To bacon pan, add crumbled bacon, vegetables, wine, garlic, dill, thyme, and cook until tender. Add flour and cook while stirring well, do not brown. Add chicken broth and water and bring to a boil. Add potatoes and cook until tender. Add heavy cream until desired consistency. Season with salt and white pepper to taste.
- Dish hot chowder into individual oven-safe crocks, add croutons, top with cheddar slices and sprinkle with freshly grated parmesan cheese. Place in oven or under a broiler to melt and brown cheese.
- Serve & enjoy!
- Tip: Chowder can be made a day or two in advance and kept refrigerated. Just omit the heavy cream and add to desired amount of soup as you re-heat.