Corn Chowder Soup - Bourbon Corn Chowder

• 4 tbsp (60 ml) unsalted butter
• 1 small onion, cut finely
• 2 cans cream corn
• 1/4 cup (60 ml) bourbon
• 1/4 tsp (1 ml). freshly grated nutmeg
• 1 tsp (5 ml) Kosher salt
• Freshly ground black pepper to taste
• 2 drops hot pepper sauce
• 1 cup (225 ml) chicken broth
• 1/2 cup (125 ml) heavy cream
• 4 slices bacon, diced and fried crispy
• 2 green onions finely minced

1. In saucepan, melt the butter over medium heat.
2. Add the onion and cook, stirring for 5 minutes.
3. Stir in the corn.
4. In small saucepan heat the bourbon, ignite it and let flame for 1 minute.
5. Pour the bourbon into the corn mixture.
6. Stir in the remaining ingredients.
7. Heat through.
8. Top each dish with the bacon crisps and the green onions.

butter, onion, cream corn, bourbon, nutmeg, kosher salt, freshly ground black pepper, pepper, chicken broth, heavy cream, bacon, green onions

Taken from online-cookbook.com/goto/cook/rpage/001153 (may not work)