The Wort Hotel has had a lot of recipes come and go over the years but one recipe has stood the test of time. Our famous corn chowder was first introduced at the Silver Dollar Bar in 1985, a few years after the devastating fire of 1980, and quickly became a local favorite. After so many requests for the recipe, we decided to share it with the public so you can make it yourself… of course nothing is better than enjoying it at the iconic Silver Dollar Bar itself. Enjoy!
Ingredients:
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
Directions:
- 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.
