Flaming bourbon or alcohol of choice brings fun and flavor to this traditional dish. No you won't be serving your guest a bowl of fire, but you will see the flame in the kitchen. I actually mixed things up by using sweet potatoes and I like to puree my chowder, but you can do as you please. The flambe technique will burn off most of the alcohol so all you get in the soup is a nice bourbon flavor.
- Cook Time
- Prep Time
- 4 ServingsServings
- 2 tablespoon olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 2 stalks celery, chopped
- 1 small sweet potato, diced
- 2 cups coconut milk or milk of choicee
- 1/4 teaspoon cayenne
- 1/2 teaspoon paprika
- 1/4 teaspoon cumin
- 4 cups frozen or fresh corn kernels
Heat the oil over medium high heat in a large soup pot. Add onion, garlic, celery and sweet potatoes and cook tossing until well coated and onions are beginning to brown.
Sprinkle with salt and pepper and pour in milk of choice, if it does not cover the ingredients add enough water until it does. Simmer until potatoes are soft. Add spices and corn and heat until everything is hot, taste for seasoning.
If desired, puree the soup with an immersion blender to achieve desired consistency. When ready to serve prepare the flambe bourbon.
In a small saucepan, heat the bourbon. Ignite it and let it flame for 1 minute. Be careful, but enjoy the fun, once the flame dissipates drizzle it over the soup.