| 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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