Corn and bourbon soup
2 slices bacon
1 med. onion, chopped
2 shallots
1/3 c. chopped celery
1/3 c. chopped leeks
4 c. corn cut from cob
2 qts. chicken broth
1 med. potato, peeled and cubed
1/4 tsp. salt
1/4 tsp. white pepper
1 c. whipping cream or half and half
2-3 tbsp. bourbon
Chives
Cook bacon in large saucepan until lightly browned. Add onion and next 3 ingredients; cook over medium heat 2 minutes. Add corn and cook 5 minutes, stirring occasionally. Add broth and next 3 ingredients; bring to a boil. Cover, reduce heat and simmer 20 minutes or until potato is tender. Add cream and cook 2 minutes. Do not boil. Remove and discard bacon. Place half of mixture in container of an electric blender, process until smooth. Repeat with remaining mixture. Pour through strainer into Dutch oven, pressing pulp with back of spoon. Discard pulp. Stir in bourbon. Serve hot or cold. Garnish each serving with chives. Yields 9 1/2 cups.
