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4
first-course servingsEasy
Published 1998
Canned corn turns this into a winter soup. If a thinner soup is desired, stir in a little more stock at the end.
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.