I’m furiously at work trying to get my latest project, THE BOURBON COOKBOOK, off to the publisher’s, and I’m at that stage where I’m testing recipes and taking photographs. Right now I’m on the soup chapter, so I’d thought I’d share several of the more popular recipes now that the colder weather is upon us. Since it looks like it’s going to be cold for a while, I’ll share one recipe today and then a couple more in the coming week.

Bourbon in soup? you ask. Yes, bourbon goes with practically anything, as my newest cookbook points out, so give it a try. Today, we’ve got a comforting corn and sweet potato chowder that is thick and satisfying without being too heavy. Although any bourbon will work, I used American Eagle Rare from Buffalo Trace in Frankfort. It has a creamy texture, with hints of vanilla, caramel and toffee that match up well with the main ingredients in the soup. Remember, I’m at the testing stage, so let me know what you think.

Read the rest after the jump…

Corn and Sweet Potato Chowder from The Bluegrass Peasant

• 2 tablespoons butter
• 3 tablespoons olive oil
• 2 large yellow onions, coarsely chopped
• 4-5 large garlic cloves, minced
• 2 teaspoons kosher salt
• ½ teaspoon ground cumin
• ½ teaspoon ground white pepper
• ½ ground black pepper
• ½ teaspoon dried thyme
• 3 tablespoons all-purpose flour
• 1 cup bourbon
• 6 cups milk
• 2 large sweet potatoes, peeled and cut in large chunks
• 3 cups fresh corn kernels
• 3 tablespoons all purpose flour
• ½ cup heavy cream
• Fresh cilantro for garnish

Melt the butter with the olive oil over medium heat in a heavy-bottomed soup pot. Add onions, garlic, salt, cumin, and pepper, and cook for 5 minutes, stirring frequently. Whisk in flour and stir for 30 seconds. Slowly add bourbon, whisking constantly to prevent lumps from forming. When the mixture starts to boil, add milk and sweet potatoes. Simmer, uncovered, over low heat, stirring often, until sweet potatoes are tender, about 30 minutes. Add corn kernels and simmer another five minutes, seasoning with additional salt and pepper as needed. To thicken the chowder, whisk together flour and cream and stir into the soup. Warm through, adjust the seasoning and ladle into individual soup bowls to enjoy. Garnish with sprigs of fresh cilantro or kernels of corn if desired.

by David Dominé, The Bluegrass Peasant