BLT Corn Chowder
Yield
8 1/2 cupsPrep
15 minCook
20 minReady
35 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | slices |
bacon, canadian style
cut in thin strips |
*
|
| 1 | quart |
milk, skim
|
|
| 2 | medium |
potatoes
peeled, cut in 1/2 inch chunks |
|
| 1 | cup |
onions
chopped |
|
| ½ | teaspoon |
salt
|
|
| ½ | teaspoon |
black pepper
|
|
| 3 | tablespoons |
all-purpose flour
|
|
| 1 | cup |
corn kernels, canned
fresh, frozen, canned |
|
| 4 | cups |
romaine lettuce
or other crisp lettuce, coarsely shredded |
|
| 1 | large |
tomatoes
ripe, coarsely chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | slices |
bacon, canadian style
cut in thin strips |
*
|
| 0.9 | l |
milk, skim
|
|
| 2 | medium |
potatoes
peeled, cut in 1/2 inch chunks |
|
| 237 | ml |
onions
chopped |
|
| 2.5 | ml |
salt
|
|
| 2.5 | ml |
black pepper
|
|
| 45 | ml |
all-purpose flour
|
|
| 237 | ml |
corn kernels, canned
fresh, frozen, canned |
|
| 946 | ml |
romaine lettuce
or other crisp lettuce, coarsely shredded |
|
| 1 | large |
tomatoes
ripe, coarsely chopped |
|
Directions
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 ½ cup of the remaining milk with the flour until blended.
Stir milk mixture into soup along with the remaining ½ 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.
