Talk about a success! We were blessed by the presence of 190 community members, both tasters and chefs. Thank you for gathering with us and raising $8,000 for Whatcom County’s homeless!
Here are the winners of the Cook-Off:
Adventurous Appetizer: Bonnie VanderYacht & the Lautenbach Sisters
Skyfall Soup: Jeff & Diana Bedlington, Cascade Farms
Exhilarating Entree: Jack Louws, Whatcom County Executive
Dauntless Dessert: Luanne VanWerven, State Representative
Top Chef: Carole Burton
(Former owner of Cafe Cafe)
The winning recipe:
Carole’s Chicken Corn Chowder
Rue (soup base):
1/4 c butter, 1/4 c flour, and 2 c. cream or half ‘n half
Melt butter in pan, stir in flour with whisk, stir in cream while whisking till thick and creamy. Make and set aside.
Saute in butter just till gently softened and add to soup base (rue):
- 3 stalks diced celery
- 1 red bell pepper
- 4 cloves chopped garlic
- 1 c diced onion
Chop and brown 1/2 lb bacon. Drain and add to soup base.
Peel, dice, and simmer till almost done, then drain and add to soup base:
- 3 med. size Yukon gold potatoes
- 2 med. sized carrots
Add these last ingredients to the soup base (stir and heat up slowly (or use double boiler) to prevent scorching):
- 1 1/2 lb frozen corn
- 2 sm cans of creamed corn
- 1 C diced green chilies (mild, unless you like more zip)
- 1 qt. half n half or whip cream
- 1 qt. chicken stock
- 2 lb chopped/grilled chicken breast pieces ( I use Kirkland Brand/2lb pkg.)
- 1 Tb. ground cumin
- coarse black pepper to taste
- 1 lb shredded pepper jack cheese
- 1 lb Monterey jack cheese shredded
Top with chopped green onions and bacon bits before serving.
Usually all the cheese, chicken stock, chilies, and chicken pieces have enough salt for me, but added salt might be to your liking.