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a spoonful of duck and corn chowder

Corn and Duck Chowder

Course Lunches
Cuisine American
Servings 5 people


  • a 4-5 lb duck
  • 1/2 gallon water
  • 6 C broth
  • 3 C milk
  • 3 C diced potatoes
  • 2 C frozen or canned corn
  • 1 C diced duck meat
  • 1 C diced green onions (or leeks)
  • 1 C loosely packed parsley
  • 1/2 C loosely packed basil
  • 3 tsp salt


  • In a small roaster, place 1 thawed duck
  • Add water until the duck is covered by 1/4-1/2 inch
  • Sprinkle in 1 tsp salt
  • Place the roaster in the oven and turn it to 350F
  • Bake for about 4-6 hours or until meat slips off the bone
  • Lift the duck out and place in a baking dish, allow it to cool
  • Pull the meat from the bones and set it aside
  • Measure out 6 C broth and place in a stockpot
  • Dice potatoes into 1/2 inch squares
  • Add potatoes, corn and duck meat to the broth
  • Stir in milk
  • Dice and add onion greens (or leeks)
  • Simmer for 15-20 minutes or until potatoes are soft
  • Roughly chop parsley and basil
  • Add to soup and let herbs steam for 4-5 minutes before serving hot
Keyword chowder, corn chowder, duck chowder