Market Street Potatoes

Market Street is one of my favorite places to eat in Salt Lake. They specialize in fresh seafood & steaks. My family loves to go for their clam chowder or the corn chowder, I also loved going to Sunday Brunch with friends. The breakfast potatoes are amazing & lucky for us, the Salt Lake Tribune published the recipe, thanks to my mom for sending it! These potatoes would be great with omelets.


8 – 10 small white or red potatoes
1 C shredded cheddar cheese
1/8 C diced red or green bell pepper
½ C diced yellow onion
Salt and pepper to taste

Heat oven to 350 degrees.
Place whole, unpeeled potatoes in a large pan, cover with water & bring to a boil.
Reduce to a simmer and cook 10 – 15 minutes until potatoes are still firm.
Immediately drain & place in ice water to stop the cooking

Leaving the skins on, cut potatoes into one inch chunks. In a bowl combine potatoes, cheese, peppers and onions, Season with Salt & Pepper. Toss lightly to combine.

Put mixture in a shallow baking pan that has been lightly coated with non stick cooking spray. Cover tightly with foil, bake 15 minutes, remove foil bake 5 minutes longer.
Makes 4 servings

Fresh Corn Chowder

Market Street Broiler is one of my favorite restaurants in Salt Lake, my mom came up with a recipe to make their Corn Chowder. My parents also live near a family that grows corn, so my mom's corn is always amazing.




Fresh Corn Chowder Donna Minch
adapted from Gastronomy Restaurant group in SLC serves 6 - 8

½ lb. lean bacon (uncooked) diced
1 cup diced onion
1 cup diced celery
2 cups peeled, diced raw potato
4 cups water
1 t salt
½ t paprika
½ t pepper
6 T flour
4 cups milk
4 cups fresh (or frozen) corn kernels

Put diced bacon in a stock pot over medium high heat. Stir until bacon begins to render its moisture, then add onion & celery. Stir until vegetables are wilted.
(If there is a lot of liquid, remove all but 2 T. With lean bacon I didn’t have much fat)
Return to heat & add potato, water, salt, paprika & pepper. Bring to simmer & cook until potatoes are tender.
Mix flour with 1 cup milk, wisk until smooth, Add to the simmering soup. Stir & simmer for 2-3 minutes to cook the flour. Then add remaining milk and corn. Return to simmer. It’s done. Enjoy