Sweet Corn and Potato Chowder

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

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

bacon, red potato, shallots, flour, milk, corn kernels, salt, cayenne pepper

Taken from www.food.com/recipe/sweet-corn-and-potato-chowder-290514 (may not work)