Bourbon Corn Chowder

Name: Bourbon Corn Chowder
Yield: Makes about 4 cups (1 l); 4 first-course servings
Cuisine: Indian
Ingredients: Freshly ground black pepper, to taste; 1 teaspoon kosher salt; ¼ teaspoon freshly grated nutmeg; ¼ cup (65 ml) Bourbon; ½ cup (125 ml) heavy cream; ½ cup (125 ml) Basic Chicken Stock or commercial chicken broth; 2 to 3 drops hot red pepper sauce; 4 tablespoons (60 g) unsalted butter; 1 small onion, cut into ½-inch (1-cm) dice; 2½ cups (675 ml) canned creamed corn

Preparation info

Makes about 4 cups 1 l ) ;
4
first-course servings

Difficulty
Easy

Appears in

Soup

By Barbara Kafka

Published 1998

About

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

Ingredients

4 tablespoons (60 g) unsalted butter
1 small onion, cut into ½-inch (1-cm) dice

Europe
Asia
India
China
Italy
Milan
Genoa
Starter
Soup
Mediterranean
Tuscany
Gluten-free
Winter

Method

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.