Creamed Corn

The stuff:

4 strips of bacon cut into half by half inch lardons
6 ears of Corn 
1/2 cup yellow onion
4 cloves garlic
1/2 Cup of chicken stock, homemade
1 1/2 Cups heavy cream
2 tablespoons chives
2 tablespoons green onions
4 tablespoons flat leaf parsley
Salt and Pepper to taste

Cut the kernels of corn of off the cob and set aside.  With the back of a spoon or sturdy chef knife, the dull side, scrape, or “milk” the cob of all the fine little bits and corn juice.  This is where all the good corn flavor is stored.  In a medium hot skillet add the bacon and render until crispy. Once crispy add the corn and onion and cook 4-6 minutes stirring occasionally.  When the onions start to become translucent add the garlic and cook for an additional 2-3 minutes.  Next, deglaze the pan with the chicken stock.  Let it simmer until almost all the liquid is gone.  Turn the heat way down to medium low, add the cream and add the corn “milk”.  Let the corn simmer for 20-25 minutes slowly, stirring often.  Cook until the cream and corn thicken.  Season with salt and pepper and fold in the herbs and green onions.   

We love this with anything, but is especially tasty with seared scallops, a piece of fish, or just a spoon and a bowl.  Enjoy.