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Corn Chowder & Bourbon Boar

Chef Brooks makes a delicious soup that will warm you up during this winter season.
Corn Chowder & Bourbon Boar

Corn Chowder
Ingredients
1 lb. bacon, cubed
1 onion, diced
4 celery stalks, diced
1 carrot, diced
Tone’s Salt & Pepper
Tone’s Cayenne Pepper
1 cup flour, separated
1 stick of butter
1 pitcher Corn & Water Mix
1 cup heavy whipping cream

Make
•Dice 1/2 of the bacon while stock pot is warming up.
• Add bacon to stock pot.
•Dice onion, celery and carrots, and then add to pot. Stir with bacon.
•Next, add Tone’s salt and pepper to taste. Also add Tone’s Cayenne Pepper for a little spice.
•Add 1 stick of butter and 1 cup of flour to the pot and combine. Next, add 1 pitcher of corn & water mix and stir well. Soup will begin to simmer.
•After soup is simmering, place heavy whipping cream in a saucepan and make sure you pre-heat. Once pre-heated, add to soup.
•Re-season with Tone’s Salt & Pepper to taste.

Bourbon Boar Drink
Ingredients
2 strips bacon, 1 chopped
1 sliced ring lime
Ice
1 1/2 oz. Bourbon
1 1/2 oz. Bloody Mary mix
1 dash Tone’s Cayenne Pepper

Make
•Take 2 strips of bacon that have been cooked, set aside and cooled. Take 1 strip and dice into bacon bits.
•Add ice to your shaker and fill your glass with ice to the top as well.
•Add 1 1/2 oz. Bourbon, 1 1/2 oz. Bloody Mary mix and squeeze fresh lime into the shaker.
•Add a dash of Tone’s Cayenne Pepper for spice and shake it up.
•Garnish with 1 strip of bacon and a small lime wedge.
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