BLT Corn Chowder

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“From Woman's Day magazine October 11, 1994 pages 151 - 152. Pictured on page 114”
READY IN:
30mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Cook bacon in a large saucepan over medium high heat 1 to 2 minutes, stirring occasionally, until lightly browned.
  2. Add 3 C of the milk the potatoes, onion, salt and pepper.
  3. Bring to boil, cover and reduce heat.
  4. Simmer 5 to 7 minutes, stirring occasionally, until potatoes are tender.
  5. While potatoes cook, whisk 1/2 C of the remaining milk with the flour until blended.
  6. Stir milk mix into soup along with the remaining 1/2 C of milk and the corn.
  7. Bring to a boil, reduce heat and simmer 2 to 3 minutes until slightly thickened.
  8. Add romaine and tomatoes and cook 1 minute longer, or until lettuce is wilted.

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