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The Wort Hotel’s Famous Corn Chowder was first introduced at the Silver Dollar Bar in 1985. The recipe was added to the Wort Hotel’s menu when the hotel chef, Arthur Leech, wanted to create a hearty staple item for the menu that would keep guests warm during the long, cold, winter months. The original hotel opened in 1941 and The Wort Hotel was inducted into Historic Hotels of America in 2002. Guests can enjoy the chowder at the Silver Dollar Bar & Grill in Jackson Hole, Wyoming, or at home with the recipe included below.

The Wort Hotel’s Famous Corn Chowder Recipe

  • ¼ pound bacon
  • 1 yellow onion, chopped
  • 2 stalks of celery, chopped
  • 2 carrots, chopped
  • 2 cups fresh corn
  • 1 cup of white wine
  • 1 tablespoon minced garlic
  • ½ teaspoon dill
  • ½ teaspoon thyme
  • Flour to thicken
  • 2 tablespoons chicken base added to 2 qts. water
  • 12 red potatoes, quartered
  • ¼ to ½ cup heavy cream
  • White pepper and salt to taste

Cook bacon slowly until crisp, and then drain fat and crumble in the pan. Add vegetables, wine, garlic, dill, and thyme to the pan, 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 the cheese. Serve & enjoy!

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