Disney-Inspired Roasted Corn Chowder: A Bowl of Denial (and Deliciousness)

✨ Disney-Inspired Roasted Corn Chowder

(The "I Deserve Nice Things" Version)

Ingredients:

• 6 ears of fresh sweet corn, shucked (or ~4 cups frozen corn kernels if you're in your “I can’t even” era)

• 4 slices bacon, cooked crispy and chopped (plus extra for snacking, obviously)

• 4 tablespoons butter

• 4 tablespoons all-purpose flour

• 1 small onion, diced

• 2 cloves garlic, minced

• 1 large Yukon gold potato, peeled and chopped into small cubes

• 3 cups chicken or vegetable broth

• 1 cup whole milk

• 1/2 cup heavy cream

• Salt and pepper to taste

• A pinch of smoked paprika (the tiniest bit makes you feel like a pro)

• Optional toppings: extra bacon, shredded cheddar cheese, green onions, sour cream, or a whole vacation if someone’s offering

Instructions:

1. Roast the corn.
   If using fresh corn (yay, you!), roast the ears on a grill or under the broiler until slightly charred and fragrant. Let them cool, then cut off the kernels. This part is messy, yes, but it’s also deeply satisfying. Like, "Look at me, I’m rustic and resourceful!" kind of satisfying. Set aside.

2. Cook the bacon.
   In a large soup pot, cook bacon until crispy. Remove it with a slotted spoon and try not to eat all of it while you finish the soup. Leave about 1 tablespoon of the bacon fat in the pot. You’re welcome.

3. Make the roux.
   Add butter to the bacon fat and melt it over medium heat. Then sprinkle in the flour and stir constantly for about 2 minutes until it turns a light golden brown and smells a little nutty. You did it! You're now officially someone who makes a roux, which is very adult and impressive.

4. Sauté the aromatics.
   Add diced onion and garlic to the roux and cook for 3–4 minutes until softened and fragrant. Your kitchen now smells like a hug.

5. Add potato and broth.
   Stir in the chopped potato and pour in the broth. Bring to a gentle simmer and cook for about 15 minutes, or until the potatoes are tender enough that you can poke them with a spoon and feel superior.

6. Add the dairy and corn.
   Lower the heat (don’t boil or dairy will do that scary curdling thing) and stir in the milk, cream, and roasted corn kernels. Add the smoked paprika, salt, and pepper to taste. Let everything warm through and get cozy—about 5 more minutes.

7. Stir in the bacon.
   Add that glorious crispy bacon you didn’t eat earlier. Stir. Cry happy tears.

8. Serve and pretend you’re at Disneyland.
   Ladle into bowls. Add more bacon, because, duh.  Cracked pepper and some parsley are yummy too!  Sit down, take a bite, and let your troubles melt like a Dole Whip in July.

Tips from the Trenches:

• Want it extra thick? Simmer a little longer. Want it thinner? Add more broth. Want it served in a bread bowl? Send me a pic and I’ll cheer for you from my air-conditioned cave.

• This reheats like a dream, making it a great meal prep option for Busy Future You™.

• Skip the immersion blender and embrace the chunks! The potato brings all the creaminess you need, and your blender gets the night off.

So here we are. August is melting our faces, our schedules are a disaster, and the school drop-off line is already testing our patience. But we’ve got soup. Not just any soup—Disney soup. With bacon. And corn. And a roux, because we are fancy now.

So take a deep breath, eat the soup, and remember: summer may be relentless, but it also gave us peaches, sunflowers, and this glorious chowder. That’s something, right?

Now go make it. Crank the AC. Put on a Mickey ears headband if you're feeling extra. You’re not just surviving August—you’re making it delicious.