Bourbon Corn Chowder


  • 4 Tbsp unsalted butter
  • 1 small onion, cut into 1/2 inch dice
  • 2 1/2 cups canned creamed corn
  • 1/4 cup bourbon
  • 1/4 tsp freshly grated nutmeg
  • 1 tsp kosher salt
  • Freshly ground black pepper; to taste
  • 2 to 3 drops hot red pepper sauce
  • 1/2 cup basic chicken stock or commercial chicken broth
  • 1/2 cup heavy cream


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 the remaining ingredients. Heat through.

Makes about 4 cups
Submitted by: Recipe Group Member

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