Wednesday, August 18, 2010

Creamed Corn with Bacon & Leeks

Corey loved this Cooking Light recipe. His only request was that I add more bacon next time (which kind of defeats the point of Cooking Light, right?)


Recipe Notes

I used Steam Fresh frozen corn, which I cooked in the microwave, instead of cutting the kernels myself off of corn cobs. Saved me time and money!

Nutritional Information (per serving - serves 6)

151 calories - 4.6 g. fat - 7 g. protein - 23.1 g. carbohydrates - 2.4 g. fiber


  • 6 ears corn (or one package frozen corn to make ~3 cups)
  • 2 c. 1% milk (I used skim
  • 1 tbsp. corn starch
  • 1 tsp. sugar
  • 1/2 tsp. salt
  • 1/4 tsp. ground black pepper
  • 4 slices bacon
  • 1 c. chopped leeks


1. Cut kernels from ears of corn to make 3 cups (or cook frozen corn).

2. Place half corn kernels, milk, sugar, corn starch, salt, and black pepper in a food processor. Process until smooth.

3. Cook bacon in a large cast-iron skillet until crisp. Remove to a paper towel and crumble.

4. Reserve 1 tsp. bacon drippings in skillet. Add leeks and cook until tender (2-4 minutes).

5. Add pureed corn mixture and corn kernels to skillet. Bring to a boil.

6. Reduce heat and simmer for 3-5 minutes or until thickened, stirring constantly.

7. Sprinkle with crumbled bacon just before serving.

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