5 ears corn
2 slices bacon
1/2 c. milk
1/2 tsp. sugar
1/2 tsp. salt
Dash pepper
1/2 c. light cream
1 1/2 tsp. all-purpose flour
1 tbsp. butter

Cut corn from cob; set aside. Cook bacon until crisp in skillet over medium flame; remove and crumble, reserving drippings. Cover and cook 15 to 20 minutes, stirring occasionally.

Combine cream and flour in jar; shake until blended. Stir into corn mixture. Add butter. Cook, stirring constantly until thickened and bubbly. Garnish with crumbled bacon. Makes 6 servings.