• Corn And Bourbon Soup

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    • 2 slc bacon
    • 1 x onion -- minced
    • 2 x shallots -- minced
    • 1/3 c. minced celery
    • 1/3 c. minced leeks
    • 4 c. corn -- cut from cob
    • 2 quart chicken broth
    • 1 med potato -- peeled and minced
    • 1/4 tsp salt
    • 1/4 tsp grnd white pepper
    • 1 c. whipping cream
    • 2 1/2 Tbsp. bourbon


    1. Cook bacon in a Dutch oven till lightly browned. Add in onion and next 3 ingredients; cook over medium heat 2 min. Add in corn and cook 5 min, stirring occasionally. Add in broth and next 3 ingredients; bring to a boil. Cover, reduce heat, and simmer 20 min or possibly till potato is tender. Add in cream, and cook 2 min.
    2. Remove and throw away bacon. Place half of mix in container of an electric blender; process till smooth. Repeat with remaining mix. Pour mix through a wire mesh strainer into Dutch oven, pressing pulp with the back of a spoon; throw away pulp. Stir in bourbon; serve soup warm or possibly cool. Garnish with chives, if you like.
    3. Yield: 6 servings.

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