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Disneyland's Corn Chowder
Hello everyone! It is fall yet again; my favorite season of the year. I must admit I have been so crazy busy lately with work that I have barely been to the park. When this happens I usually whip up a recipe in the kitchen so I don't get too bummed out about not going. I haven't done a soup recipe in a good long while so I figured what better time than during autumn. This happens to be one of my favorite soups to eat in the park and I think it is perfect for a cool blustery day (if the weather ever cools down in SoCal). I can't believe how crazy the weather has been lately. Some days it feels like Summer and other days it is rainy and cloudy. Either way, I will still enjoy this delicious soup and I hope you will give it a try too!
Have you had Disneyland's Corn Chowder before?
- 2 chicken breats, cooked and diced
- 1 lb. russet potatoes, cooked and diced
- 2 cups corn kernals, about one can
- 1/8 cup onion, diced
- 1/8 cup red bell pepper, diced
- 1 cup chicken stock
- 1 cup heavy cream
- 1 cup milk
- 2 teaspoons sugar
- 2 teaspoons hot sauce
- 1/8 cup fresh parsley
- Place the chicken stock into a pot. Bring the chicken stock to a boil.
- Add the milk, cream, chopped chicken, cooked potatoes, red bell pepper, onions, corn, and sugar to the chicken stock.
- Stir and simmer for 40 minutes. Stir occasionally.
- Add the diced parsley and hot sauce to soup. Stir to combine and simmer for another five minutes.
- Serve while hot and enjoy!
Just A Few Tips
- To make this soup quick and easy I bought pre-cooked chicken breasts slices from the lunch meat section in my local grocery store. I then chopped it in cubes for the soup.
- I cooked my potatoes by boiling them in some salted water. It took about 10 minutes. I then drained them with a colander. I also peeled them.
- I didn't use hot sauce when I made my soup because my mom doesn't like spicy food. Instead I substituted some fresh cracked black pepper and about a teaspoon or two of chili powder. It's not spicy but still adds a nice flavor.
- I highly recommend using fresh parsley, it really makes the soup tasty. I actually have a parsley plant growing in my herb garden so I just used it instead of buying.
- If you want this soup to be a little bit thicker let it simmer for a longer amount of time or you can add some flour to thicken it up. I personally like it on the thinner side but I know that it then doesn't really qualify as a "chowder".
I was really excited to try out this recipe and honestly I have had it for quite some time now. I was sort of skeptical about it though; it just seemed too easy! I mean, most easy recipes aren't very good. I was over the moon with how tasty this soup is! It is always really good at Disneyland, but they have professional chefs that make their food. It tastes just as good at home as it does in the park! This will definitely become a staple in my house, especially on cool fall nights (if we ever get them). I made a whole batch and it didn't even last a day because everyone loved it so much and I live with some picky people. I hope you enjoy this quick fix as much as I did. I love how quick and easy it is. If you have a lot of soup lovers in your house I definitely recommend making a double batch! This soup is so good everyone will want seconds (or possibly thirds). As always if you have a specific dish you love from Disneyland or California Adventure leave me a comment and I will try my best to track it down for you!
Do you want another soup recipe?
© 2015 Lyndsay Gamber