If using fresh corn, scrape the corn kernels from the ears of corn by using a sharp kitchen knife and a large cutting board. Cut off the stem end to give a flat base. Hold the ear, tip end up, then cut downward, removing a few rows at a time. Then, with the back of your knife, scrape out the remaining juice/milk. Discard the cobs.
Take 1 cup of the corn kernels and puree in your blender; set aside until ready to use.
In a large skillet or frying pan over medium-low heat, cook bacon strips, flipping over every couple minutes until both sides are crisp and browned. Remove bacon and place on paper towels to let the grease drain off. Set aside the bacon for garnishment or later use (perhaps enjoy a BLT sandwich). Drain off most of the bacon fat but leave enough behind in the pan to completely coat the bottom of the pan.
Turn the stove up to medium heat and add the butter. Heat until the butter just starts to melt. Be sure to not let the butter burn.
Add in the corn kernels and pureed corn and stir together. Stir in the flour, salt, and sugar until combined. Pour in the heavy cream and milk and stir until everything is combined. Let the corn mixture come just to a boil while stirring constantly. Once boiling, turn heat down to medium low and let simmer for about 30 minutes (stirring occasionally) or until the corn is tender.
Place in a serving dish and garnish the top with the crumbled bacon and parsley. Enjoy!
Makes 4 to 6 servings.
As soon as corn is picked, its sugar begins is gradual conversion to starch, which reduces the corn's natural sweetness. Corn will lose 25% or more of its sugar within 25 hours after harvesting it. Fresh corn, if possible, should be cooked and served the day it is picked or purchased.
** Can substitute whole milk or 2% milk.
Southern Creamed Corn Recipe: https://whatscookingamerica.net/Vegetables/Southern-Cream-Corn.htm