Creamed Corn With Bacon And Leeks

1. 1

   Cut kernels from ears of corn to measure 3 cups. Scrape milk and remaing pulp from ears.

2. 2

   Place 1-1/2 kernels, milk, cornstarch, sugar, salt and black pepper in food processor and process until smooth.

3. 3

   Cook bacon in non-stick skillet until crisp. Remove bacon from pan and reserve 1 tsp drippings. Crumble bacon. Add leek to the pan and cook for 2 minutes stirring constantly.

4. 4

   Add pureed corn mixture remaining corn and corn milk to pan. Bring to a boil and reduce heat. Simmer until slightly thickened.

* Per serving · 4 servings · Values may vary.

No additional tips available.