Be the first to Flaming bourbon adds flavor and flair to traditional corn chowder. The flambe process helps burn off most of the alcohol taste of the whiskey, but leaves the flavor. Be sure to read the flambe tips and hints before beginning.
Prep Time: 10 minutes
Cook Time: 20 minutes
Ingredients:
- 4 Tablespoons (60 g) unsalted butter
- 1 small onion, cut into 1/2 inch (1-cm) dice
- 2-1/2 cups (675 ml) canned creamed corn
- 1/4 cup (65 ml) 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 (125 ml) basic chicken stock or commercial chicken broth
- 1/2 cup (125 ml) heavy cream
Preparation:
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 nutmeg, salt, pepper, hot sauce, chicken stock, and heavy cream. Heat through.
Yield: About 4 cups
Recipe Source: Soup, A Way of Life by Barbara Kafka (Artisan)
Reprinted with permission.
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 nutmeg, salt, pepper, hot sauce, chicken stock, and heavy cream. Heat through.
Yield: About 4 cups
Recipe Source: Soup, A Way of Life by Barbara Kafka (Artisan)
Reprinted with permission.
