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Creamed Corn With Bacon And Leeks

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Recipe

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Yield

6 servings

Prep

5 min

Cook

5 min

Ready

15 min
Low Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Low Carb

Ingredients

Amount Measure Ingredient Features
6 each corn
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2 cups milk, 1%
*
1 tablespoon cornstarch
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1 teaspoon sugar
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½ teaspoon salt
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¼ teaspoon black pepper
freshly ground
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4 slices bacon
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1 cup leeks
chopped
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Ingredients

Amount Measure Ingredient Features
6 each corn
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473 ml milk, 1%
*
15 ml cornstarch
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5 ml sugar
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2.5 ml salt
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1.3 ml black pepper
freshly ground
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4 slices bacon
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237 ml leeks
chopped
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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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 23g (0.8 oz)
Amount per Serving
Calories 4546% from fat
 % Daily Value *
Total Fat 2g 4%
Saturated Fat 1g 4%
Trans Fat 0g
Cholesterol 6mg 2%
Sodium 323mg 13%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 1%
Sugars g
Protein 4g
Vitamin A 5% Vitamin C 3%
Calcium 1% Iron 2%
* based on a 2,000 calorie diet How is this calculated?
 

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