Instructions: Cook bacon in a Dutch oven 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.

Remove and discard bacon. Place half of mixture in container of an electric blender; process until smooth. Repeat with remaining mixture. Pour mixture through a wire mesh strainer into Dutch oven, pressing pulp with the back of a spoon; discard pulp. Stir in bourbon; serve soup hot or cold. Garnish with chives, if desired.

Yield: 6 servings.

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