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Add a photoServings: 6
Ingredients
- 2 slc bacon
- 1 x onion -- minced
- 2 x shallots -- minced
- 1/3 c. minced celery
- 1/3 c. minced leeks
- 4 c. corn -- cut from cob
- 2 quart chicken broth
- 1 med potato -- peeled and minced
- 1/4 tsp salt
- 1/4 tsp grnd white pepper
- 1 c. whipping cream
- 2 1/2 Tbsp. bourbon
Directions
- Cook bacon in a Dutch oven till lightly browned. Add in onion and next 3 ingredients; cook over medium heat 2 min. Add in corn and cook 5 min, stirring occasionally. Add in broth and next 3 ingredients; bring to a boil. Cover, reduce heat, and simmer 20 min or possibly till potato is tender. Add in cream, and cook 2 min.
- Remove and throw away bacon. Place half of mix in container of an electric blender; process till smooth. Repeat with remaining mix. Pour mix through a wire mesh strainer into Dutch oven, pressing pulp with the back of a spoon; throw away pulp. Stir in bourbon; serve soup warm or possibly cool. Garnish with chives, if you like.
- Yield: 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 438g | |
| Recipe makes 6 servings | |
| Calories 211 | |
| Calories from Fat 111 | 53% |
| Total Fat 12.56g | 16% |
| Saturated Fat 6.24g | 25% |
| Trans Fat 0.0g | |
| Cholesterol 34mg | 11% |
| Sodium 696mg | 29% |
| Potassium 542mg | 15% |
| Total Carbs 15.63g | 4% |
| Dietary Fiber 3.3g | 11% |
| Sugars 2.3g | 2% |
| Protein 6.67g | 11% |
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