Ingredients for Creamed Corn With Bacon And Leeks
- Corn
- 1% Low Fat Milk
- 2 tablespoons cornstarch
- 1 tablespoon granulated sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 slices bacon, cooked and crumbled
- 1 medium leek, thinly sliced (white and light green parts only)
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How to Make Creamed Corn With Bacon And Leeks
- Cut kernels from 3 ears of corn. Reserve about 1 1/2 cups of kernels; set aside the remaining corn kernels and milk.
- In a food processor, combine the reserved 1 1/2 cups of corn kernels, milk from the corn (about 1/2 cup), cornstarch, sugar, salt, and pepper. Process until completely smooth.
- Cook bacon in a non-stick skillet over medium heat until crisp. Remove bacon and set aside, reserving 1 tablespoon of bacon drippings in the skillet.
- Add butter and leeks to the skillet and cook for 2 minutes, stirring constantly, until softened.
- Add the pureed corn mixture and the remaining corn kernels and corn milk to the skillet.
- Bring to a boil, then reduce heat to low and simmer for 5-7 minutes, or until the sauce has thickened slightly.
- Stir in the crumbled bacon.
- Serve warm as a delicious side dish.
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
37g
Fat
15g
Carbs
12g
