March 13, 2014 – Carroll Lutheran Village put its chefs to the test to whip up some new and tasty soups for a good cause.
The Chef’s Soup Challenge was held on February 25. Eight members of the Dining Services team developed soup recipes to be taste-tested. Residents, staff and guests paid $5 per ticket to participate in the tasting.
The winner was Amy Frederick, a cook supervisor (above right), with her Southern Chicken Corn Chowder. The soup will appear on the menu at Carroll Lutheran Village.
A total of $600 was raised from ticket sales and was donated to Carroll County Food Sunday.
Amy’s Southern Chicken Corn Chowder Recipe
½ red pepper, sliced
½ green pepper, sliced
6 strips of bacon, chopped
1 bunch of scallions, diced
1 16 oz. can of corn, with juice
1 medium white potato, diced **
½ pound of butter
½ gallon whole milk
8 bouillon cubes
1 pound chicken breast, diced
2 cups water
1/2 cup flour
**can substitute #16 can of potatoes
Cook bacon until crisp (save fat). Dissolve bouillon in water and boil chicken until fully cooked (save broth). In a large soup pot combine butter and bacon fat and sauté peppers until tender (two minutes). Slowly add flour to the pot. Slowly add reserved water and milk, blending until thick. Add corn, cooked potato and chicken and bring to boil, stirring constantly. Add salt and pepper to taste. Garnish with scallions and chopped bacon.
Makes 8 servings.
Note: If you find that you desire a thicker soup, add some cornstarch dissolved in water. If you care for a thinner soup, add additional milk.