BOURBON CORN CHOWDER

4 tablespoons (60 g) unsalted butter
1 small onion, cut into 1/2 inch (1-cm) dice
2 1/2 cups (675 ml) canned creamed corn
1/4 cup (65 ml) Bourbon
1/4 teaspoon freshly grated nutmeg
1 teaspoon kosher salt
Freshly ground black pepper; to taste
2 to 3 drops hot red pepper sauce
1/2 cup (125 ml) basic chicken stock
or commercial chicken broth
1/2 cup (125 ml) heavy (whipping) 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.

Yield: About 4 cups