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Creamed Corn Without the Cream

Several members of the family suffer lactose intolerance. So when I dreaming up Saturday night dinner at the Farm, I kept them in mind. I followed a recipe I saw several years back in Cooking Light for Creamed Corn with Leeks and Bacon. Except I didnít use leeks. Or milk.

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I did use lowfat, lactose-free milk, though.

You start by shucking 8 ears of corn.

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Then you cut the kernels off them.

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Then you use the dull side of the knife to scrape off the very end of the kernels and the starchy milk inside the cob.

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Then you measure out your lactose-free milk, salt, pepper and corn starch.

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Put half the kernels and the milk-cornstarch mixture in the food processor.

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Curse loudly and run for the paper towels because youíve filled the damn thing too full and itís leaking all over the counter.

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Put the mixture in a bowl and stir in the remaining kernels.

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Fry some bacon in a saucepan.

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Drain out all but 1 teaspoon of the fat and remove the bacon.

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Saute half an onion (or a cup of leeks if you have it).

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Add the corn mixture, bring to a boil and let simmer until its thick.

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Serve with crumbled bacon on top.

Creamed Corn with Bacon and Leeks
Cooking Light August, 2003

6 ears fresh corn
2 cups 1 percent lowfat milk
1 tablespoons cornstarch
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 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 any 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 the pan. Bring to a boil, reduce heat and simmer 3 minutes until slightly thick. Stir in crumbled bacon just before serving.

Yield: 6 servings.

15:05:00 on 08/26/06 by liz - Category: Recipes

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