Delmarva Chicken Corn Chowder -

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Delmarva Chicken Corn Chowder

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By Chef David Reitz

Posted July 23rd, 2007

FabulousFoods.com Recommends: Splendid Soups: Recipes and Master Techniques for Making the World's Best Soups, by James Peterson, (2000, Wiley)

Splendid Soups: Recipes and Master Techniques for Making the World's Best Soups

Servings:	8
Author Notes:	This recipe is by chef David Reitz from the Marriott at Winterthur. Chef Reitz came up with recipe in conjunction with the Campbell collection of soup tureens at Delaware's Winterthur Museum. It was adapted from a culinary staple of the area's Amish population.
Ingredients:	4 strips of bacon,diced 1/2 cup diced celery 1/2 cup diced onion 1/2 cup diced carrot 3 tablespoons flour 1 quart chicken stock 2 cups diced cooked chicken 2 cups pured or cream style corn 1 cup corn kernels (either fresh or frozen) 1/2 teaspoon poultry seasoning 1 cup heavy cream at room temperature salt and pepper to taste
Instructions:	In a large soup pot, sauté bacon until crisp. Pour off grease. Stirring frequently, add celery, onions and carrot. Cook until tender. Stir in flour and cook for 2-3 minutes. Pour stock slowly into vegetable mixture while stirring with a whisk and scraping mixture from sides of the pot. Add chicken, corn and poultry seasoning. Stir in cream, simmer 3-4 minutes and serve.