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Categories » Soups
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CORN AND BOURBON SOUPCORN AND BOURBON SOUP   

IngredientsIngredients  
  • 2 slices bacon
  • 1 med. onion, chopped
  • 2 shallots
  • 1/3 c. chopped celery
  • 1/3 c. chopped leeks
  • 4 c. corn cut from cob
  • 2 qts. chicken broth
  • 1 med. potato, peeled and cubed
  • 1/4 tsp. salt
  • 1/4 tsp. white pepper
  • 1 c. whipping cream or half and half
  • 2-3 tbsp. bourbon
  • Chives


Difficulty:Average
Vegetarian:No
Hits:106
Rating:No votes
Date added;:29.Jan.2008
Author:JPMelody1031
InstructionsInstructions  1. Cook bacon in large saucepan until lightly browned.
2. Add onion and next 3 ingredients; cook over medium heat 2 minutes.
3. Add corn and cook 5 minutes, stirring occasionally.
4. Add broth and next 3 ingredients; bring to a boil.
5. Cover, reduce heat and simmer 20 minutes or until potato is tender.
6. Add cream and cook 2 minutes. Do not boil.
7. Remove and discard bacon.
8. Place half of mixture in container of an electric blender, process until smooth.
9. Repeat with remaining mixture.
10. Pour through strainer into Dutch oven, pressing pulp with back of spoon. Discard pulp.
11. Stir in bourbon.
12. Serve hot or cold. 13. Garnish each serving with chives.
14. Yields 9 1/2 cups.

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