Doris Deardorff of West York shows off her first-ever blue ribbon after she won the Soup of the Day competition at the York Fair.
Doris Deardorff of West York shows off her first-ever blue ribbon after she won the Soup of the Day competition at the York Fair. (Randy Flaum photo)

Doris Deardorff earned her first blue ribbon in the York Fair sponsored Soup of the Day Contest fair's Culinary Corner.

Judges Loy Flaharty of Delta, Richard Butler of York and Pat Dobrosky of Glen Rock chose Deardorff's mild Seafood Chowder from 10 other entries to earn the top prize.

Deardorff explained that her idea for this soup came from a love of seafood. She started experimenting from there with different combinations and even adding bacon.

"Everything's better with bacon," she said.

Last year she won second place in the same contest with a curry potato sausage entry.

Second place winner Fred Staub Jr. of New Oxford held nothing back when it came to imagination. He took the runner up spot with a Vegetable Snapper soup -- like the turtle.

Staub explained that he learned to butcher a turtle from his father and he has since taught his son. By word of mouth people bring them to him, "Nobody likes a snapping turtle in their pond," he said.

Most often the turtle soup is made like chicken corn soup, but "turtle is a weird meat, a little like fish and a little like chicken," Staub explained.

Belinda Myers of Dallastown took third place with her Tomato Corn Chowder.

Winners earned cash prizes of $50 for first place, $25 for second and $20 for third. Judges compared entries based on taste, ease of preparation and creativity.

Seafood Chowder

8 slices thick cut bacon

2 tablespoons olive oil

1/2 pound fresh cod, cubed and cut into 1/2 inch pieces

1/2 pound bay scallops

1/2 pound small shrimp, peeled and deveined

1 8oz can chopped clams

1 large onion, cut into 1/2 inch dice

2 medium Russet potatoes, cut into 1/2 inch dice

1 16oz can whole kernel corn, drained

1 tablespoon Old Bay seasoning

1 cup clam juice

1 cup vegetable stock

1 cup whole milk

1 cup heavy cream

1/4 cup flour

1 teaspoon sea salt

1/2 teaspoon freshly ground pepper

3 green onions, sliced

Cut bacon into 1/2 inch pieces and cook in large Dutch oven until crisp. Remove bacon from pot and set aside. Add olive oil to bacon drippings, add onions and sauté over medium high heat 4 minutes or onions are translucent.

Stir in Old Bay seasoning, corn and potatoes, add clam juice and stock, bring to a boil and cook about 10 minutes until potatoes are tender. Reduce heat and add fish and scallops, simmer 3 minutes, add shrimp and clams, simmer an additional 3 minutes. Add salt and pepper. Add milk and return to a boil. Mix flour and cream then stir into soup. Simmer until mixture thickens.

Garnish with bacon that was set aside and green onions.