Corn chowder salad

By marthamoo

Recipe from Smitten Kitchen

Ingredients

• 4 thick slices of bacon (4 ounces), cut crosswise 1/2 inch thick
• 1 pound Yukon gold potatoes, peeled and cut into 1/2-inch dice
• 2 red bell peppers, cut into 1/2-inch dice, although I made mine smaller
• 6 large or 8 medium ears of corn, kernels removed
• 1 medium red onion, thinly sliced
• 1/4 cup cider vinegar
• Salt and crushed red pepper to taste

Preparation

Step 1

Cook bacon: In a large frying pan, cook the bacon over moderately low heat, stirring a few times, until it is crisp, about 5 to 10 minutes. Using a slotted spoon, transfer the bacon to paper towels and let drain.

Fry potatoes, peppers and corn: Pour off all but 3 tablespoons of the bacon fat in the skillet. Add the potatoes and cook over moderately high heat until they start to brown, about about 3 to 6 minutes. Stir and cook for about 2 minutes longer, until almost tender; they’ll finish cooking with the other vegetables. Add the diced red peppers and cook, stirring occasionally, until the potatoes and peppers are tender, about 5 minutes. Add the corn kernels and cook, stirring, until heated through but still crisp, about 3 minutes.

Assemble and serve: Transfer the vegetables to a large bowl and stir in the onion, cider vinegar and bacon. Season with red pepper and salt to taste. Serve warm, or at room temperature.