Bourbon Corn Chowder
A hearty, bourbon-spiked corn chowder with a hint of nutmeg.
4 tablespoons unsalted butter
1 small onion, cut into 1/2 inch dice
2 1/2 cups canned creamed corn
1/4 cup 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 basic chicken stock or commercial chicken broth
1/2 cup 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.
Makes about 4 (1-cup) servings.