BLT Corn Chowder

From Woman's Day magazine October 11, 1994 pages 151 - 152. Pictured on page 114

• Ready In: 30 mins
• Serves: 8

Ingredients

• 4  slices Canadian bacon, cut into thin strips
• 1  quart skim milk
• 2  medium potatoes, peeled and cut into 1/2 inch chunks (2 cups)
• 1  cup  chopped onion
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon pepper
• 3  tablespoons flour
• 1  cup corn kernel, drained (fresh, frozen or canned)
• 4  cups  coarsely shredded romaine lettuce or 4  cups  other crisp lettuce
• 1  large  ripe tomatoes, coarsely chopped (1 1/2 C)

Directions

1. Cook bacon in a large saucepan over medium high heat 1 to 2 minutes, stirring occasionally, until lightly browned.
2. Add 3 C of the milk the potatoes, onion, salt and pepper.
3. Bring to boil, cover and reduce heat.
4. Simmer 5 to 7 minutes, stirring occasionally, until potatoes are tender.
5. While potatoes cook, whisk 1/2 C of the remaining milk with the flour until blended.
6. Stir milk mix into soup along with the remaining 1/2 C of milk and the corn.
7. Bring to a boil, reduce heat and simmer 2 to 3 minutes until slightly thickened.
8. Add romaine and tomatoes and cook 1 minute longer, or until lettuce is wilted.