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.

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