Serves:

Ingredients:

4 sl Canadian bacon, cut in thin
-strips
1 qt Skim milk
2 Medium-sized potatoes,
-peeled and cut in 1/2-inch
-chunks (2 cups)
1 c Chopped onion
1/2 ts Salt
1/2 ts Pepper
3 tb All-purpose flour
1 c Fresh, frozen or canned corn
-kernels
4 c Coarsely shredded romaine or
-other crisp lettuce
1 Large ripe tomato, coarsely
-chopped (1 1/2 cups)

Method:

Cook bacon in a large, preferably non-stick saucepan over medium-high heat 1 to 2 minutes, stirring occasionally, until lightly browned.
Add 3 cups of the milk, the potatoes, onion, salt and pepper.
Bring to a boil, cover, reduce heat and simmer 5 to 7 minutes, stirring occasionally, until potatoes are tender.
While potatoes cook, whisk 1/2 cup of the remaining milk with the flour until blended.
Stir milk mixture into soup along with the remaining 1/2 cup of milk and the corn.
Bring to a boil, reduce heat and simmer 2 to 3 minutes, until slightly thickened.
Add romaine and tomatoes and cook 1 minute longer, or until lettuce is wilted.
Makes 8 1/2 cups.
Source: Woman's Day magazine, October 11, 1994, pages 151-152, pictured: on page 114 Submitted By A4GY@JUPITER.
SUN.
CSD.
UNB.
CA (N.
WEBBER) On 25 MAY 1995 201747 -0600