Monday, November 24, 2008

Creamed Corn with Bacon and Leeks

2 lb frozen cut corn, thawed
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

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

Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan, reserving 1 teaspoon 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 or until slightly thick. Stir in crumbled bacon just before serving.

--Adapted from Cooking Light magazine

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