While visiting Disneyland, we find we want to have filling meals so that we are not stopping for food as often and Creamy Corn Chowder does the job well. This helps us have more time for rides and attractions but also helps save a little money while still enjoying the yummy food and atmosphere in the park. This is one of those wonderful options that really leaves you feeling satisfied. You can choose how much pepper you add to give it the extra kick and “down south” authenticity. We found our kids wanted it a little less spicy but my husband and I enjoyed the little kick of this recipe.
French Market inspired Creamy Corn Chowder. The Disneyland version is garnished with a Maque Choux of roasted corn and black eyed peas, We chose to leave that off as it makes the recipe a bit more involved and our goal was simple. We also served our soup with sourdough bread as opposed to in a sourdough bread bowl, which is also a great way to serve dinner.
½ cup onion chopped
2 cup milk
2 cans corn
¼ tsp salt
½ tsp red pepper
1 cup russet potatoes peeled and cubed (about 2 small potatoes)
1 cup water
1 tsp granulated sugar
½ tsp dried thyme
¼ tsp ground black pepper
⅛ tsp red pepper
1 tbsp cornstarch
6 sourdough bread boule
Cook bacon in Dutch oven over medium heat until crisp; remove bacon reserving drippings in pan. Crumble bacon and set aside.
Cook onion in drippings over medium high heat stirring constantly 4 minutes or until tender. Stir in corn, potato and water. Bring to a boil, cover, reduce heat and simmer 10 minutes, stirring occasionally.
Stir in 1½ cups milk, sugar, thyme, salt, and black pepper. Add red pepper and increase black pepper for a spicier dish.
Combine cornstarch and remaining ½ cup milk, stirring until smooth gradually add to corn mixture, stirring constantly. Cook, uncovered, 15 minutes, stirring often, until thickened.
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