Fountain on Locust's Chili Con Chatta is white chili with tweaks

Fountain on Locust's Chili Con Chatta is white chili with tweaks

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Special Request The Fountain on Locust Chili Con Chatta

The Chili Con Chatta at The Fountain on Locust features big chunks of chicken, white beans, a smattering of tomatoes, and a kick of mild green chilies in a creamy soup base. It is served with two cornbread croutons. Photo by Pat Eby

QI love all of the food at the Fountain on Locust, and one of my favorites is the Chili Con Chatta. I would love to have the recipe. — Jane Wolff, St. Louis

A • Owner Joy Grdnic Christensen and general manager Barbara Schulz both love soups. Together, they developed 56 soup recipes since 2008, when the Fountain on Locust first opened its doors. “When I started at the Fountain I said ‘I want comfort soups, but with a twist, not an ordinary soup’ and that’s what we do,” Christensen says.

The two scour cookbooks and online recipes for ideas. The Chili Con Chatta recipe came from an intriguing white chili recipe they saw online. “We added our tweaks to it, of course,” Christensen says. “We were looking for a catchy name for it. I love RumChata, so I thought Chili Con Chatta was catchy, and it stuck.”

The soup, which is served with two cornbread croutons, is usually a Saturday Special only, but the restaurant will serve it daily two weeks after the recipe publishes. The Fountain features three or four soups each day, all made fresh, in house.

The soups change daily, sometimes in the space of a few hours. “We sell out of our specials sometimes,” Christensen says. “We offer our signature Polish Dill Pickle soup and a vegetarian soup on the menu every day.”

The special soups often follow the seasons, taking advantage of fresh vegetables, like a creamy butternut squash soup in the fall or a corn chowder mid-summer. All are available by the cup or by the bowl. The menu offers a variety of sandwiches, salads and appetizers to pair with the soups, but don’t look for French fries on the Fountain menu. “We don’t have a fryer,” Christensen says. “We’ve never served anything fried here. It’s hard for some guests to take in, but it’s always been our way from the start.”

Some things do change, however. Schulz, who has been at the Fountain with Christensen as general manager since opening day, will be leaving the day-to-day operations of the restaurant to spend more time with her husband and grandchildren. “She’s not leaving completely. She’ll still be doing the books and visiting,” Christensen says. “Our new general manager will be Andrew Harris, a former Marine, who has been with us six years.”

The Fountain on Locust

3037 Locust Street

314 535-7800;

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