The combination of sweet corn and smoky bacon gives this dish a wonderful flavor.

6 ears corn
2 cups milk
1 tablespoon 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 remaining pulp and corn milk from cobs into a bowl. Place 1-1/2 cups corn kernels, milk, cornstarch, sugar, salt and pepper in a food processor; process until smooth, scraping sides of bowl as needed. Cook bacon in a large heavy skillet (a cast iron skillet works great) over medium heat until crisp, turning once. Remove the bacon from pan, reserving 1 teaspoon drippings in pan; crumble bacon. Add leek to pan and cook 2 minutes, or until tender, stirring constantly. Add pureed corn mixture, remaining 1-1/2 cups corn kernels and corn pulp mixture to pan; bring to a boil. Reduce heat and simmer for 3 minutes, or until slightly thick, stirring constantly. Sprinkle with the crumbled bacon before serving.

Makes 6 servings.