Categories: Cooking Light, bacon, corn, leeks, sides

Ingredients

• 6 ears fresh corn
• 2 cups 1% milk
• 1 tbs cornstarch
• 1 tsp sugar
• 1/2 tsp salt
• 1/4 tsp ground black pepper
• 4 slices bacon
• 1 cup chopped leek

Directions

1. Cut kernels from corn to measure 3 cups; using the dull side of a knife blade, scrape milk and remaining pulp from cobs into a bowl. Place 1/2 cups kernels, low-fat milk, cornstarch, sugar, salt, and pepper in a food processor, process until smooth.

2. Cook bacon in a large nonstick skillet over medium hear until crisp. Remove bacon from pan, reserving 1 tsp drippings in pan, crumble bacon. Add leek to pan, cook 2 minutes, stirring constantly. Add pureed corn mixture, 1 1/2 cups corn kernels, and corn milk mixture to pan. Bring to a boil, reduce heat, and simmer 3 minutes until slightly thick. Stir in crumbled bacon just before serving.

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