Sweet Corn Soufflé with Bacon

Sweet Corn Soufflé with Bacon(Adapted from CL)

3 cups fresh corn kernels, divided
4 bacon slices
1/2 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped red bell pepper
2 tablespoons finely chopped seeded jalapeño pepper
1/4 cup cornmeal
2 tablespoons all-purpose flour
1 cup chicken broth
1 cup milk
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 teaspoon cream of tartar
4 large egg whites
1 tablespoon sugar
1/3 cup chopped fresh cilantro

Preheat oven to 400

Place 1 cup corn in a food processor and puree. Set aside.

Cook bacon in a large saucepan over medium heat until crisp. Remove bacon and drippings from pan, reserving 1 teaspoon fat. Crumble bacon; set aside. Increase heat to medium-high. Add back in the fat then the remaining 2 cups corn, onion, celery, bell pepper, and jalapeño to drippings in pan; sauté 7 minutes. Combine cornmeal and flour; sprinkle over vegetables. Cook 1 minute, stirring frequently. Stir in pureed corn, broth, milk, salt, and black pepper; bring to a boil.

Reduce heat; simmer 20 minutes or until very thick, stirring frequently. Spoon into a large bowl; cool 15 minutes, stirring occasionally.

Place cream of tartar and egg whites in a medium bowl; beat with a mixer at high speed until foamy. Gradually add sugar, beating at high speed until stiff peaks form. Gently stir one-fourth of egg white mixture into corn mixture; gently fold in remaining egg white mixture, crumbled bacon, and cilantro. Spoon mixture into an 11 x 7-inch baking dish coated with cooking spray.

Place in a 400 oven and immediately reduce oven temperature to 375. Bake 35 minutes or until puffy and set.