Creamed Corn With Bacon And Leeks – a delicious recipe with corn, milk, cornstarch, sugar, salt, freshly ground black pepper. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
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.
2
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.
372
kcal
Calories
18
g
Fat
37
g
Carbs
19
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 6 ears corn, 2 cups 1% low-fat milk, 1 tablespoon cornstarch, 1 teaspoon sugar, and more.
Yes, Creamed Corn With Bacon And Leeks falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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