BLT Corn Chowder

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.