Delmarva Chicken Corn Chowder

Note from Cheri: 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 turreens at Delaware's Winterthur Museum. It was adapted from a culinary staple of the area's Amish population.

4 strips of bacon,diced 1/2 cup diced celery 1/2 cup diced onion 1/2 cup diced carrot 3 T flour 1 quart chicken stock 2 cups diced cooked chicken 2 cups puréed or cream style corn 1 cup corn kernels (either fresh or frozen) 1/2 tsp. poultry sesoning 1 cup heavy cream at room temperature salt andpepper to taste

Serves 6-8 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.