Corn Kernel Bourbon Soup [hot or cold]
Servings: 9 1/2 cups [2,375 L]
IngredientsPreparation
  • 2 slices bacon
  • 1 medium onion, chopped
  • 2 French shallots, chopped
  • 1/3 cup [80 mL] chopped celery
  • 1/3 cup [80 mL] chopped leek
  • 4 cups [1 L] freshly cut from cob corn kernels
  • 2 quarts [2 L] chicken broth
  • 1 medium potato, peeled and cubed
  • 1/4 teaspoon [1 mL] salt
  • 1/4 teaspoon [1 mL] white pepper
  • 1 cup [250 mL] whipping cream or half and half
  • 1 tablespoon [15 mL] Bourbon
  • Chopped chives, to decorate
  • Cook bacon slices into a large saucepan until lightly browned.
  • Add chopped onion, French shallots, celery and leek; cook over medium heat stirring for 2 minutes.
  • Add corn kernels and cook for 5 minutes more, stirring occasionally.
  • Pour in chicken broth; add potato cubes, salt and white pepper; bring to a boil.
  • Cover, lower heat and leave to simmer for approximately 20 minutes, until potato is tender.
  • Stir in cream; cook for 2 minutes more, without boiling.
  • Remove and discard bacon slices.
  • Spoon half of mixture in the container of an electric blender; process until smooth.
  • Pour through a strainer into Dutch oven, pressing pulp with the back of spoon; discard pulp.
  • Repeat with remaining mixture.
  • Stir in Bourbon.
  • Serve hot or cold, each serving garnished with chopped chives.