Not even sure what "Delmarva" is but this soup is so good!
4 strips bacon
1/2 cups diced onion
4 medium potatoes, small cubed
1/2 cup diced celery (optional)
1/2 cup diced carrots (optional)
1 quart chicken stock (canned is fine or make from bouillon cubes)
3 tbsp flour
2 chicken breasts, cooked and cubed
1 can corn kernels (or frozen equivalent)
2 cans creamed corn
salt and pepper, to taste
1 quart milk
1 cup heavy cream
pats of butter (optional)
In a large soup pot, brown bacon until crisp. Remove and drain off most of the grease fat.
Add celery, onions, carrots and potatoes to pot. Cover with some of the chicken stock and cook over medium heat until tender (10 minutes or so). Stir in flour and cook for 2-3 minutes. Pour in remainder of chicken stock while stirring with a whisk. Add chicken, corn and seasonings. Stir in cream and milk. Top with pats of butter (optional). Heat through, 4-5 minutes.
Always better the next day...
