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NATCHEZ—Sterling Dossett credits his maternal grandmother, the late Helen Randles, with fostering his love of cooking.

One of his favorite recipes, which he recently shared on the Natchez Cook Club Facebook page, is Creamy White Chicken Chili, which he got from spending time with Randles at her Houston, Texas, home.

“My grandmother, Helen Randles, was a gourmet cook,” Dossett said. “She did everything to perfection, whether it was sewing, cooking, or entertaining. She is the one who inspired me.”

He even went to culinary school in his 20s, but he changed his heart about careers and entered the medical field. He returned to Natchez in the late 1980s and now works at a skilled nursing facility there.

Dossett is the son of Cheryl Randles Dossett of Natchez and the late Bob Dossett. He was born in Houston but lived most of his younger life in north Mississippi, just south of Memphis. Many will remember his paternal grandparents, Maudell and C.E. Dossett. Maudell owned the popular Diamond Shop downtown and, in the former Tracetown Shopping Center and C.E. operated multiple auto dealerships here.

“My dad’s family is from here, and my mother lives here. While I didn’t grow up here, Natchez has always been my home base,” he said.

Dossett said he was first introduced to his Creamy White Chicken Chili recipe during a visit with his grandmother in Texas.

“Her neighborhood would have an open house each year, and there would be crockpots full of homemade soups. Her neighbor gave the recipe to my grandmother, and we made it for years. It is so creamy and delicious,” he said.

Helen Randles passed away in August 2019. Dossett remembers and misses her daily and still draws on all she taught him and memories of his time with her.

With fall temperatures and football just around the corner, here is Dossett and his grandmother Randles’ Creamy White Chicken Chili recipe.

Creamy White Chicken Chili

1 pound boneless skinless chicken breasts, cut into 1/2 inch cubes (I use 3 chicken breasts from Sam’s big bag.)

1 medium onion, chopped (I use yellow onions)

1-1/2 teaspoons garlic powder

1 tablespoon vegetable oil

3 cans (15-1/2 oz each) great northern beans, drained and rinsed

1 can (14-1/2 oz chicken broth) (I use 16-24 ounces of homemade chicken broth)

2 cans (4 oz each) chopped green chilies

1 teaspoon salt

1 teaspoon ground cumin

1 teaspoon dried oregano

1/2 teaspoon pepper

1/4 teaspoon cayenne pepper

1 cup (8 oz) sour cream

1/2 cup whipping cream

In a large saucepan, saute chicken, onion and garlic powder in oil until chicken is no longer pink. Add beans, broth, chilies and seasonings. Bring to a boil. Reduce heat; simmer uncovered for 30 minutes. Remove from heat; stir in sour cream and cream. Serve immediately. (I wait until the cream is warm.)

Yields 7 servings.