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Ingredientes
- 4 Tbsp. (60 g) unsalted butter
- 1 sm onion, cut into 1/2 inch (1-cm) dice
- 2 1/2 c. (675 ml) canned creamed corn
- 1/4 c. (65 ml) Bourbon
- 1/4 tsp freshly grated nutmeg
- 1 tsp kosher salt Freshly grnd black pepper, to taste
- 3 dsh warm red pepper sauce
- 1/2 c. (125 ml) basic chicken stock or possibly commercial chicken broth
- 1/2 c. (125 ml) heavy cream
Direcciones
- In a small saucepan, heat the butter over medium heat. Stir in the onion and cook, stirring, for 5 min. 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 mix. Stir in the remaining ingredients. Heat through.
- Canned corn turns this into a winter soup. If a thinner soup is desired, stir in a little more stock at the end.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 212g | |
| Recipe makes 4 servings | |
| Calories 301 | |
| Calories from Fat 165 | 55% |
| Total Fat 18.81g | 24% |
| Saturated Fat 11.42g | 46% |
| Trans Fat 0.0g | |
| Cholesterol 52mg | 17% |
| Sodium 994mg | 41% |
| Potassium 223mg | 6% |
| Total Carbs 24.06g | 6% |
| Dietary Fiber 2.6g | 9% |
| Sugars 4.25g | 3% |
| Protein 4.03g | 6% |
