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50 Fabulous Men Who Cook
Chris Fletcher

Chris Fletcher

RC21X - TIPS $650

Chief Marketing Officer


Chris has been a longtime foodie and has appeared on "Pittsburgh Cooks" segments on WQED. He's also written about the local food scene. Although he's had long and successful career in media and marketing, if he had it to do over again, he says, he would be a brewmaster at a small craft brewery. Chris is passionate about ensuring access to fresh produce and sits on the board of Grow Pittsburgh, a local non profit that promotes urban agriculture.




(CATEGORY: Main Dish)

6-8 russet potatoes, peeled and chopped

4 strips bacon

4 cups low-sodium chicken stock

1 13.66 cup canned coconut milk

Optional: 1 cup heavy cream

1 clove garlic

1 12-ounce package frozen corn

Fresh dill or basil for garnish

Salt and pepper to taste

Optional: top with grilled shrimp, crab meat or scallions

Cook bacon strips in heavy Dutch oven or pot. Remove bacon and saute garlic in bacon fat. Set aside bacon for later use. Add chicken stock and potatoes and bring to a boil. Add coconut milk, cream (if using) and half of the frozen corn. Simmer for 5 minutes. Remove from heat. Blend with an immersion blender until smooth and thickened. Add the remaining corn and return to heat. Simmer for 10 minutes. Add salt and pepper to taste. Garnish with bacon and chopped dill or basil or scallions. You can also add grilled shrimp, crab meat or chili oil.

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