Corn Chowder Salad

By lorik

Ingredients

• 6 strips bacon
• 5 3-1/2 ears corn, kernels removed from the cobs (about 3-1/2 cups)
• 1/2 cup sour cream
• 2 medium scallions, thinly sliced (white and green parts separated)
• 1 Tbs. apple-cider vinegar
• 1 tsp. chopped fresh thyme leaves
• 1/2 tsp. smoked paprika
• Kosher salt and freshly ground black pepper
• 4 3 red potatoes, skin on, diced and boiled (about 3 cups)
• 1/3 cup chopped fresh flat-leaf parsley; more for garnish

Details

Servings 4
Preparation time 15mins
Cooking time 30mins
Adapted from

Preparation

Step 1

In a large skillet over medium heat, cook the bacon, in batches if necessary, until crisp, about 10 minutes. Transfer the bacon to a plate lined with paper towels. When cool, crumble and set aside.
Drain all but 1 Tbs. of fat from the pan. Add the corn and cook over medium heat, stirring occasionally, until the kernels are bright yellow and crisp, about 5 minutes. Transfer to a large bowl to cool.

In a small bowl, whisk the sour cream, scallion whites, vinegar, thyme, paprika, 1-1/4 tsp. salt, and 1 tsp. pepper. Add the potatoes, parsley, and bacon to the corn, and toss with the dressing. Season to taste with salt and pepper, and sprinkle with the scallion greens and additional parsley. Serve at room temperature.