Title: Blt corn chowder
 Categories: Soups, Vegetables, Meats, Main dish
      Yield: 1 Servings
 
      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.