Creamed Corn With Bacon And Leeks
.
Yield
6 servingsPrep
5 minCook
5 minReady
15 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | each |
corn
|
*
|
| 2 | cups |
milk, 1%
|
* |
| 1 | tablespoon |
cornstarch
|
|
| 1 | teaspoon |
sugar
|
|
| ½ | teaspoon |
salt
|
|
| ¼ | teaspoon |
black pepper
freshly ground |
|
| 4 | slices |
bacon
|
|
| 1 | cup |
leeks
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | each |
corn
|
*
|
| 473 | ml |
milk, 1%
|
* |
| 15 | ml |
cornstarch
|
|
| 5 | ml |
sugar
|
|
| 2.5 | ml |
salt
|
|
| 1.3 | ml |
black pepper
freshly ground |
|
| 4 | slices |
bacon
|
|
| 237 | ml |
leeks
chopped |
|
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.
