Creamed Corn with Bacon and Leeks

Ingredients

• 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

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.