Bourbon Corn Chowder

Preparation info
  • Makes about 4 cups 1 l ) ;


    first-course servings
    • Difficulty


Appears in
Soup: A Way of Life

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.


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


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.