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)
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