Corn Soup with Bourbon

INGREDIENTS

4 tablespoons (60 g) unsalted butter
1 small onion, cut into 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 salt
freshly ground black pepper
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 cream

INSTRUCTIONS

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 over the corn mixture. Add the remaining ingredients. Heat through.