Creamed Corn with Bacon and Leeks

  • 6  ears corn
  • 2  cups  1% low-fat milk
  • 1  tablespoon  cornstarch
  • 1  teaspoon  sugar
  • 1/2  teaspoon  salt
  • 1/4  teaspoon  freshly ground black pepper
  • 4  slices bacon
  • 1  cup  chopped leek

Preparation

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 1 1/2 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 pureed corn mixture, remaining 1 1/2 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.

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