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Corn Chowder with Sweet Potatoes and Bourbon Flambe

Corn Chowder with Bourbon Flambe

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
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Servings

4 Servings

Ingredients

  • 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

Instructions

  • 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.