ALONG THE MISSISSIPPI: WHITE CHILI IS CHILI WITH SOUTHWESTERN TWIST

Mary Hostetter is a Texas girl who made good in Missouri. More than 20 years ago Mary set into motion the chain of events that led to The Blue Owl Restaurant and Bakery in Kimmswick, Mo., becoming a renown name in eating. Mary was the 1998 St. Louis "Restauranteur of the Year," and she is my friend.

One of my favorite things to eat at the Blue Owl is one of their most popular soups, white chili. It blends white beans, a staple of the southern Mississippi River region, with the spicy flavors of the southwest.

Now, I would like to introduce you to Mary Hostetter, the Blue Owl and white chili.

The Blue Owl Restaurant and Bakery in Historic Kimmswick, Mo., is famous for hearty breakfasts, country-style lunches and fabulous desserts served on old English china. The quaint and charming atmosphere, the warm and friendly service as well as delicious home cooking makes for an unforgettable dining experience.

The Blue Owl Baker is one of a kind, featuring over 100 different choices for dessert homemade pies with tender, flaky crusts, bubbling hot from the oven, assorted specialty cakes, luscious cheesecakes, pastries, cookies, candies and sugar-free desserts for those who can't indulge in sugar. Choose from assortment of American favorites or European delicacies, baked fresh daily and made with only the finest ingredients.

You can enjoy dining on Ms. Mary's Verandah, year-round. The Blue Owl features seasonal live music on the verandah including an accordion player, dulcimer player and a button-box player.

Owner Mary Hostetter and her staff will welcome you and invite you to share in the experience of a wonderful meal in a setting "just like home."

White Chili

4 whole chicken breasts

1 tablespoon olive oil

2 medium onions, chopped

4 garlic cloves, minced

2 4-ounce cans chopped mild green chilies

2 teaspoons ground cumin

1 1/2 teaspoons dried oregano, crumbled

1/4 teaspoon cayenne pepper, optional

3 16-ounce cans Great Northern white beans

6 cups chicken stock or canned broth

3 cups grated Monterey Jack cheese

salt and pepper to taste

sour cream, optional

1. Place chicken breasts in large, heavy saucepan. Add cold water to cover and bring to simmer. Cook until just tender, about 15 minutes. Drain and cool. Remove skin. Cut chicken into cubes.

2. Heat oil in same pan over medium-high heat. Add onions and saut until translucent, about 10 minutes. Stir in garlic, then chilies, cumin, oregano and cayenne. Saut 2 minutes.

3. Add undrained beans and stock, and bring to a boil. Reduce heat and add chicken and cheese to chili. Stir until cheese melts.

4. Season to taste with salt and pepper. Ladle chili into bowls. Garnish with sour cream, if desired.

Yield: 8 servings.

Visit Angie at her Web site, www.cookingwithangie.com.

Angie Holtzhouser is author of "Drop Dumplin's and Pan-Fried Memories ... Along the Mississippi." Her cookbook is available at local bookstores. In addition, it can be purchased through the mail at: Drop Dumplin's, P.O. Box 10, Lilbourn, Mo. 63862. The price is $19.95, including tax and shipping.