No Cream, Creamed-Corn With Bacon

• 6 slices smoked bacon
• 1 pound frozen organic sweet yellow corn (thawed)
• 1 pound frozen organic sweet white corn (thawed)
• 1/2 chicken stock
• 1 red bell pepper (roasted and cut in bite-size pieces)
• 1 jalapeno pepper (diced small)
• Zest of 1 lemon
• 1/4 cup grated Asiago or Parmesan cheese
• Kosher salt and freshly ground pepper

1. In a large skillet cook bacon over medium- high heat until crisp.rnTransfer to a plate lined with paper towel.
2. In a blender puree white corn with the chicken stock.rnStrain thru a fine sift pressing with a wooden spoon to extract as much of the corn milk as possible, discard the solids.
3. Heat the skillet with bacon drippings to medium -low and add the yellow kernels and the liquid from the white corn (it should be equal amount kernels and liquid).rnAdd some more chicken stock if needed.
4. Season the corn mixture with salt and pepper and cook until creamy, stirring often, about 25to 30 minutes. rnAbout 10 minutes before it is ready add the red bell pepper, jalapeno and lemon zest.
5. Just before taking of the stove, mix in the cheese.rnServe warm or room temperature, crumble the bacon on top.

bacon, sweet yellow corn, sweet white corn, chicken, red bell pepper, pepper, lemon, parmesan cheese, salt

Taken from food52.com/recipes/13775-no-cream-creamed-corn-with-bacon (may not work)