Entree: United States – Mid-Atlantic United States (Delaware) – Delaware Chicken and Corn Chowder

Serving Size: 6

Approximate Time

Prep 20 min

Cook 50 min

Total 1 hr 10 min

Ingredients

- 1 1/2 lb (680 g) boneless, skinless chicken thighs, trimmed and cut into 1-inch (2.5 cm) pieces
- 6 slices bacon, chopped, approx. 6 oz (170 g)
- 3 tbsp (45 ml) olive oil OR reserved bacon fat
- 3 tbsp (42 g) unsalted butter
- 1 medium yellow onion, about 8 oz (225 g), diced
- 2 medium celery stalks, about 4 oz (115 g), diced
- 1 medium carrot, about 2 oz (60 g), diced
- 2 medium Yukon Gold potatoes, about 1 lb (450 g), peeled and diced into 1/2-inch (1.3 cm) cubes
- 1/4 cup (30 g) all-purpose flour
- 4 cups (960 ml) low-sodium chicken stock
- 3 cups (approximately 450 g) sweet corn kernels (fresh from about 4 ears, or thawed if frozen)
- 1 1/2 cups (360 ml) heavy cream
- 1 tsp (1 g) dried thyme OR 1 tbsp fresh thyme leaves
- 1 bay leaf
- 1 1/2 tsp (8 g) kosher salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper, plus more to taste
- 2 tbsp (30 ml) fresh lemon juice (optional, to brighten)
- 2 tbsp (8 g) fresh parsley, chopped (for garnish)
- Cracked black pepper and flaky salt for finishing (optional)

Instructions

Short Description:
A hearty Mid-Atlantic chowder featuring local chicken and sweet Delaware corn, thickened with a cream-enriched roux and rounded with potatoes and crisp bacon for savory depth. Served as a complete main-course meal with starch, protein, and vegetables.

Regional Notes:
This Delaware version emphasizes sweet local corn and often uses locally raised chicken; the chowder is made rich with heavy cream and a light roux rather than relying solely on milk or pureed vegetables. Inclusion of potatoes and crisp bacon gives a distinct savory-sweet balance characteristic of Mid-Atlantic coastal chowders.

1. In a large Dutch oven or heavy pot over medium heat, cook the chopped bacon until crisp, about 6–8 minutes. Using a slotted spoon, transfer bacon to a paper towel-lined plate and reserve 1–2 tbsp of the rendered fat in the pot; drain excess and set bacon aside.
2. If needed, add olive oil to the reserved bacon fat to equal about 3 tbsp (45 ml) total fat; raise heat to medium-high. Season the chicken pieces lightly with 1/2 tsp salt and 1/4 tsp pepper. Add chicken in a single layer and brown on all sides, about 4–5 minutes; chicken does not need to be fully cooked through. Remove browned chicken to a plate and set aside.
3. Reduce heat to medium and add butter to the pot. When melted, add the diced onion, celery, and carrot. Sauté until softened and translucent, about 5–7 minutes.
4. Sprinkle the flour over the softened vegetables and stir continuously for 1–2 minutes to cook the raw flour taste and form a light roux.
5. Gradually pour in the chicken stock while whisking to eliminate lumps. Add the diced potatoes, bay leaf, thyme, remaining 1 tsp salt, and 1/4 tsp pepper. Bring to a gentle simmer.
6. Simmer uncovered until the potatoes are tender but not falling apart, about 10–12 minutes.
7. Return the browned chicken and about half of the crisp bacon to the pot. Stir in the corn kernels. Continue to simmer until the chicken is cooked through and the corn is heated, about 5–7 minutes.
8. Lower heat to low and stir in the heavy cream. Heat gently — do not boil — until the chowder is warmed and slightly thickened, about 3–4 minutes. Taste and adjust seasoning with additional salt and pepper as needed. If you like a brighter finish, stir in 2 tbsp (30 ml) fresh lemon juice.
9. Remove and discard the bay leaf. Ladle chowder into bowls and garnish each with the remaining reserved bacon, chopped parsley, and a grind of black pepper; finish with flaky salt if desired.
10. Serve hot with crusty bread or oyster crackers for a complete main-course meal. Leftovers keep refrigerated for up to 3 days; reheat gently over low heat to avoid curdling the cream.