Creamed Corn with Bacon and Leeks

6 Ears fresh corn

2 cups 1% low fat milk

1 Tablespoon Cornstarch

1 teaspoon sugar

1/2 teaspoon salt

1/4 teaspoon Black Pepper

4 slices bacon

1 cup chopped leeks

1. Cut kernels from corn ears to measure 3 cups. 

        Using the dull side of your knife, scrape the milk and remaining pulp from the cobs into a bowl.

2. Place 1 1/2 cups of kernels, low-fat milk, cornstarch, sugar, salt and pepper in a food processor and process till smooth.

3.Cook bacon in a large skillet until crisp. Remove bacon and reserve 1 teaspoon of bacon grease. Crumble bacon.

4. Add leeks to bacon grease and sauté 2 minutes.

5. Add corn mixture, 1 1/2 cups kernels and corn milk to skillet; bring to a boil, reduce to a simmer and cook 3 minutes until it thickens.

6. Stir in crumbled bacon before serving.  

YIELD: 6

Calories: 151   Fat:4.6g  Protein: 7 g  Carbs:23.1g  Chol: 9 mg

 

Close window to return to " Recipes" page