Sweet Corn and Potato Chowder

1. 1

   In large pot over medium-high heat cook bacon until crisp, 6-8 minutes; drain on paper towels.

2. 2

   Crumble and reserve.

3. 3

   To drippings in pot, add potatoes, cook, stirring occasionally, until lightly browned, about 12 minutes.

4. 4

   Add shallots and flour; cook, stirring, until flour is absorbed, 1 minute.

5. 5

   Add milk, corn, salt and cayenne.

6. 6

   Increase heat to high; bring to boil.

7. 7

   Reduce heat to medium; simmer until potatoes are tender, about 20 minutes.

8. 8

   Stir in reserved bacon.

No additional tips available.