Creamed Corn With Bacon and Leeks

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.