Creamed Corn With Crispy Bacon On Sourdough Bread

1. 1

   Preheat the broiler to medium-high.

2. 2

   In a pan, sweat the onion on low heat in a pat of butter.

3. 3

   Stand the corn vertically in a large bowl and use a long, sharp knife to cut away the kernels.

4. 4

   Repeat with a second cob and try to include the base of the kernels, where lots of the juice is held.

5. 5

   Add them to the onions, stir and add the water.

6. 6

   Add a pat of butter and bring to a simmer under a lid for 10 minutes.

7. 7

   Lay out the bacon on an aluminum foil-lined baking sheet.

8. 8

   Broil on the highest rack until crisp, turning halfway.

9. 9

   When the kernels are tender, add the cream and grate in a good seasoning of nutmeg, tasting as you go.

10. 10

    Season modestly and blend with a stick blender until smooth.

11. 11

    Keep warm while you toast or broil the bread.

12. 12

    Butter it lightly, then top with the corn and bacon.

* Per serving · 4 servings · Values may vary.

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