BLT Corn Chowder

Directions

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