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 - or other crisp lettuce - and tomatoes and cook 1 minute longer, or until lettuce is wilted.
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