Creamed Corn With Crispy Bacon On Sourdough Bread

• 1 small white onion, very finely chopped
• 2 small pats of butter, plus extra for spreading
• 2 corn cobs
• 3/4 cup water
• 6 smoked bacon slices
• dash of light cream
• freshly grated nutmeg, to taste
• 2 thick slices of sourdough bread
• Salt and pepper

1. Preheat the broiler to medium-high.
2. In a pan, sweat the onion on low heat in a pat of butter.
3. Stand the corn vertically in a large bowl and use a long, sharp knife to cut away the kernels.
4. Repeat with a second cob and try to include the base of the kernels, where lots of the juice is held.
5. Add them to the onions, stir and add the water.
6. Add a pat of butter and bring to a simmer under a lid for 10 minutes.
7. Lay out the bacon on an aluminum foil-lined baking sheet.
8. Broil on the highest rack until crisp, turning halfway.
9. When the kernels are tender, add the cream and grate in a good seasoning of nutmeg, tasting as you go.
10. Season modestly and blend with a stick blender until smooth.
11. Keep warm while you toast or broil the bread.
12. Butter it lightly, then top with the corn and bacon.

white onion, pats, corn cobs, water, bacon, light cream, nutmeg, bread, salt

Taken from www.foodrepublic.com/recipes/creamed-corn-with-crispy-bacon-on-sourdough-bread-recipe/ (may not work)