Creamed Corn With Bacon And Leeks

Directions

Cut kernels from ears of corn to measure 3 cups.

Using the dull side of a knife blade, scrape milk and remaining pulp from cobs into a bowl.

Place 1½ cups kernels, low-fat milk, cornstarch, sugar, salt, and pepper in a food processor; process until smooth, scraping sides.

Cook bacon in a large cast-iron skillet over medium heat until crisp, turning once.

Remove the bacon from pan, reserving 1 teaspoon drippings in pan; crumble bacon.

Add leek to pan, and cook 2 minutes or until tender, stirring constantly.

Add puréed corn mixture, remaining 1½ cups corn kernels, and corn milk mixture to pan; bring to a boil.

Reduce heat, and simmer for 3 minutes or until slightly thick, stirring constantly.

Sprinkle with the crumbled bacon just before serving.