Ingredients:
6 ears corn
2 cups 1% low-fat milk
1 tablespoon cornstarch
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon black pepper, freshly ground
4 slices bacon
1 cup leeks, chopped
Directions:
Cut kernels from ears of corn to measure 3 cups. Scrape milk and remaing pulp from ears.
Place 1-1/2 kernels, milk, cornstarch, sugar, salt and black pepper in food processor and process until smooth.
Cook bacon in non-stick skillet until crisp. Remove bacon from pan and reserve 1 tsp drippings. Crumble bacon. Add leek to the pan and cook for 2 minutes stirring constantly.
Add pureed corn mixture remaining corn and corn milk to pan. Bring to a boil and reduce heat. Simmer until slightly thickened.
Servings: 6
Time preparation: 10 min.
Time total: 25 min.