Side Pannel
Blt Corn Chowder
Blt Corn Chowder
- Recipe Submitted by ADMIN on 09/26/2007
Category: Main Dish, Soups, Vegetables, Meat
Ingredients List
- 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)
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 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.
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.
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