This soup is absolutely delicious and needs no witty introduction whatsoever because it has alcohol in it, and you light it on fire. Enough said.
Whiskey Corn Chowder
Yield: 6 servings
Ingredients
- ½ lb bacon, cooked and chopped, grease reserved
- 1 medium onion, chopped
- 4 cups frozen corn, thawed
- ⅓ cup Jack Daniels whiskey or bourbon
- 4 tbsp flour
- 2 cups chicken stock
- 2 cups milk
- salt and pepper to taste
- 2 medium potatoes, peeled, cubed, and cooked
Instructions
- Heat approximately 3 tbsp reserved bacon grease in a large saucepan over medium heat. Add onion, sauté 5 minutes. Add corn, continue to cook until corn is slightly soft.
- Pour in whiskey or bourbon and carefully ignite. Tilt pot so flame touches all the corn. When flame goes out, slowly stir in the stock.
- Whisk the flour into the milk and slowly add to pot. Heat until thickened.
- Add potatos and bacon. Heat through and season with salt and pepper.
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