Corn and Potato Chowder

(recipe adapted from a waiting room magazine)

4 slices bacon (use scissors to snip into small pieces), fry until crisp
3/4 pound small red potatoes cut into 1/2" pieces
1/4 cup chopped shallot or sweet onion
1/4 cup flour
3 cups milk
1 cup chicken broth
2 cups frozen corn
1/8 tsp cayenne peper
salt to taste

Reserve bacon, to drippings add potatoes and cook until lightly browned. Add onion and flour and cook until flour is absorbed.

Add liquids, corn and cayenne.

Bring to boil, reduce heat and simmer until potatoes are tender, stirring occasionally.

Add bacon, adjust seasonings and serve!