Creamed Corn with Bacon and Leeks
6 ears corn
2 cups milk or half & half
1 tablespoon cornstarch
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
6 slices bacon
1 cup chopped leek
Cut kernels from ears of 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 1/2 cups kernels, milk, cornstarch, sugar, salt, and pepper in a food processor and process until smooth, scraping sides.
Cook bacon in a large cast-iron skillet over medium heat until crisp, turning once. Remove the bacon from pan, reserving 1teaspoon drippings in pan. Crumble bacon.
Add leeks to pan, and cook 2 minutes or until tender, stirring constantly. Add pureed corn mixture, remaining 1 1/2 cups corn kernels, and corn milk mixture to pan and bring to a boil. Reduce heat, and simmer for 3 minutes or until slightly thick, stirring constantly.
Sprinkle with the crumbled bacon just before serving.
