| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats, Dairy | Canadian | Soups, Vegetables, Meats, Main dish | 1 | Servings |
INGREDIENTS
| 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) |
INSTRUCTIONS
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 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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