Creamed Corn With Bacon And Leeks Recipe 475

CREAMED CORN WITH BACON AND LEEKS

Steps:

• 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.

SLOW-COOKER CREAMED CORN WITH BACON

Steps:

• In a 5-qt. slow cooker, combine the first 8 ingredients. Cook, covered, on low 4-5 hours or until heated through. Stir just before serving. Sprinkle with bacon and green onions.

CREAMED CORN WITH BACON AND LEEKS RECIPE - (4.7/5)

Steps:

• 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, 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.

CREAMED CORN WITH BACON

Steps:

• For the stock:
• Place all ingredients in a large pot and bring to a boil. Reduce heat to a lively simmer and cook to reduce liquid to 2 cups, approximately 30 minutes. Strain and reserve, keeping stock warm.
• To finish the corn:
• Begin heating a large saucepan, and glaze bottom with the extra-virgin olive oil. Add the lardons and cook over medium heat, rendering the fat and browning the pieces, stirring as needed. Add the onion and sweat, about 45 seconds. Add the garlic and continue to cook, stirring, another 30 seconds. Add the corn and salt, continuing to cook for another 2 minutes. Add the reserved corncob stock and bring to a simmer, cooking until the liquid reduces to approximately 2/3 cup. Add the creme fraiche and simmer 3 minutes or until the mixture begins to thicken. Add the butter and stir. Remove pan from heat; stir in cilantro and lime zest. Check for seasoning and serve.