Creamed Corn with Bacon and Leeks
Elevate your side dish game with this irresistible Creamed Corn with Bacon and Leeks, a rich and flavorful combination of sweet corn, crispy bacon, and tender leeks simmered in a velvety cream sauce. This recipe brings out the natural sweetness of fresh corn while adding savory depth from sautéed leeks, garlic, and a hint of parmesan cheese. The creamy texture is perfectly balanced with crunchy, smoky crumbles of bacon, making it an ideal companion to roasted meats, poultry, or even a robust vegetarian main. Easy to prepare in just 35 minutes, this comforting dish is finished with a pop of fresh parsley for a vibrant touch. Perfect for family dinners or holiday gatherings, this crowd-pleaser is sure to shine on any table! Keywords: creamed corn, bacon, leeks, side dish, creamy corn recipe, sweet corn side dish, easy side recipe, holiday side dish.
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Recipe Information
Ingredients
- 6 slices bacon
- 2 tablespoons unsalted butter
- 2 medium, white and light green parts only leek
- 2 cloves garlic
- 4 cups (from about 6 ears of corn) fresh sweet corn kernels
- 1 cup heavy cream
- 0.5 cup chicken or vegetable stock
- 1 teaspoon granulated sugar
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 0.25 cup parmesan cheese (optional, grated)
- 2 tablespoons, chopped fresh parsley (for garnish)
Instructions
In a large skillet or sauté pan, cook the bacon over medium heat until crispy. Transfer the bacon to a paper towel-lined plate to drain, and once cooled, crumble into small pieces. Reserve about 2 tablespoons of the bacon fat in the pan.
Add the unsalted butter to the skillet with the reserved bacon fat and melt it over medium heat.
Rinse the leeks thoroughly to remove any sand or dirt, then slice them into thin rounds. Add the sliced leeks to the skillet and sauté for 5-6 minutes until softened and slightly caramelized.
Mince the garlic and add it to the skillet. Cook for 1 minute, stirring constantly, until fragrant.
Stir in the fresh corn kernels and cook for 2-3 minutes, allowing the natural sugars in the corn to enhance its flavor.
Pour in the heavy cream and chicken or vegetable stock, then add the granulated sugar, salt, and black pepper. Stir gently to combine.
Reduce the heat to low and let the mixture simmer for 5-7 minutes, stirring occasionally, until the sauce thickens slightly and the corn is tender. If the mixture becomes too thick, you can add a splash of additional stock or cream to reach your desired consistency.
Optional: Stir in the grated parmesan cheese for an extra layer of richness and umami.
Remove the skillet from heat and stir in the crumbled bacon.
Garnish with chopped fresh parsley before serving. Serve warm as a side dish to complement roasted meats, poultry, or a hearty vegetarian main.
Nutrition Facts
Calories |
2358 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 154.1 g | 198% | |
| Saturated Fat | 81.5 g | 408% | |
| Polyunsaturated Fat | 4.7 g | ||
| Cholesterol | 377 mg | 126% | |
| Sodium | 3796 mg | 165% | |
| Total Carbohydrate | 188.6 g | 69% | |
| Dietary Fiber | 25.4 g | 91% | |
| Total Sugars | 61.9 g | ||
| Protein | 69.0 g | 138% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 817 mg | 63% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 2845 mg | 61% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
