Creamed Corn with Bacon and Leeks

Ingredients

• 4 slices bacon 
• 0.3 teaspoon pepper black freshly ground
• 1 tablespoon cornstarch 
• 6  ears corn 
• 1 cup leek chopped
• 2 cups milk 1% low-fat
• 0.5 teaspoon salt 
• 1 teaspoon sugar 

Equipment

• food processor
• bowl
• frying pan
• knife

Directions

1. 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.
2. Place 1 1/2 cups kernels, low-fat milk, cornstarch, sugar, salt, and pepper in a food processor; process until smooth, scraping sides.
3. Cook bacon in a large cast-iron skillet over medium heat until crisp, turning once.
4. Remove the bacon from pan, reserving 1 teaspoon drippings in pan; crumble bacon.
5. Add leek to pan, and cook 2 minutes or until tender, stirring constantly.
6. Add pureed corn mixture, remaining 1 1/2 cups corn kernels, and corn milk mixture to pan; bring to a boil. Reduce heat, and simmer for 3 minutes or until slightly thick, stirring constantly.
7. Sprinkle with the crumbled bacon just before serving.