Recipe - Blt Corn Chowder

4 sl Canadian bacon, cut in thin
strips
1 qt Skim milk
2 Mediumsized potatoes,
peeled and cut in 1/2inch
chunks (2 cups)
1 cup Chopped onion
One half teaspoon Salt
One half teaspoon Pepper
3 tablespoon Allpurpose flour
1 cup Fresh, frozen or canned corn
kernels
4 cup Coarsely shredded romaine or
other crisp lettuce
1 Large ripe tomato, coarsely
chopped (1 One half cups)

Cook bacon in a large, preferably nonstick saucepan over mediumhigh 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 One half cup of the remaining milk with the flour
until blended. Stir milk mixture into soup along with the remaining One half 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 One half cups.

Source: Woman's Day magazine, October 11, 1994, pages 151152, pictured
: on page 114 Submitted By A4GY@JUPITER.SUN.CSD.UNB.CA (N. WEBBER)
On 25 MAY 1995 201747 0600

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini