BLT Corn Chowder

• 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
• 12 teaspoon salt
• 12 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)

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.

bacon, milk, potatoes, onion, salt, pepper, flour, corn kernel, romaine lettuce, tomatoes

Taken from www.food.com/recipe/blt-corn-chowder-81571 (may not work)