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Bourbon Corn Chowder

Makes about 4 cups (1 L)
4 First-Course Servings

 

Canned corn turns this into a winter soup. If a thinner soup is desired, stir in a little more stock at the end.

 

4 tablespoons (60 g) unsalted butter
1 small onion, cut into 1/2 inch (1-cm) dice
2-1/2 cups (675 ml) canned creamed corn
1/4 cup (65 ml) Bourbon
1/4 teaspoon freshly grated nutmeg
1 teaspoon kosher salt
Freshly ground black pepper; to taste
2 to 3 drops hot red pepper sauce
1/2 cup (125 ml) basic chicken stock
   or commercial chicken broth
1/2 cup (125 ml) heavy cream

 

In a small saucepan, melt the butter over medium heat. Stir in the onion and cook, stirring, for 5 minutes. Stir in the corn.

In a small saucepan, heat the Bourbon. Ignite it and let it flame for 1 minute. Pour the Bourbon, still flaming, over the corn mixture. Stir in the remaining ingredients. Heat through.

 

Soup, A Way of Life
By Barbara Kafka
Artisan
Hardcover, jacketed, $35.00
300 recipes ,480 pages
ISBN 1-57965-125-9
Recipe Reprinted by permission.

 

Soup, A Way of Life

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This page created January 1999

 
 
 
 

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