Blt Corn Chowder Recipe
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Ingredients : Blt Corn Chowder Recipe
4 slice 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 cup Chopped onion
1/2 tsp Salt
1/2 tsp Pepper
3 tbsp All-purpose 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 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
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