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Delmarva Chicken Corn Chowder


2 cups diced cooked chicken
3 strips bacon, diced
1/2 cup diced celery
1/2 cup diced onion
1/2 cup diced carrot
3 tablespoons flour
4 cups chicken stock, heated
2 cups peeled, diced potatoes
2 cups cream-style corn
1 cup corn kernels (fresh or frozen)
1/2 teaspoon poultry seasoning
1 cup heavy cream
salt & pepper to taste


In large soup pot, place bacon and cook over medium-high heat, stirring occassionally, unitl crisp. Pour off excess fat. Add celery, onion, and carrot and cook. stirring frequently, until vegetables are tender. Stir in flour; cook 2 to 3 minutes. Slowly add stock, wisking and scraping sides of pan. Add chicken, potatoes, corn and poultry seasoning and cook about 10 minutes or until potatoes are tender. Stir in cream; heat 3 to 4 minutes. Add salt and pepper to taste.

Nutritional Information:

Servings: 6 to 8

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