Sweet Corn and Potato Chowder

From Woman's World Magazine 10/26/04. Creamy, delicious and quick!

• Ready In: 1 hr
• Serves: 4

Ingredients

• 4  slices bacon
• 1⁄2 lb small red potato, cut into 1/2-inch pieces
• 2  large shallots, chopped, about 1/4 cup
• 1⁄4 cup all-purpose flour
• 4  cups milk
• 2 (11 ounce) cans corn kernels, drained
• 1⁄4 teaspoon salt
• 1⁄8 teaspoon cayenne pepper

Directions

1. In large pot over medium-high heat cook bacon until crisp, 6-8 minutes; drain on paper towels. Crumble and reserve.
2. To drippings in pot, add potatoes, cook, stirring occasionally, until lightly browned, about 12 minutes. Add shallots and flour; cook, stirring, until flour is absorbed, 1 minute. Add milk, corn, salt and cayenne.
3. Increase heat to high; bring to boil. Reduce heat to medium; simmer until potatoes are tender, about 20 minutes. Stir in reserved bacon.