Corn Chowder Salad

By á-34082

Not really a corn chowder but made with the same ingredients that might go into one, this is a burst of summer. When corn season is over, you can substitute 3 cups of frozen corn kernels. Scraping the corn off the cob is really easy; cut off a small slice from the bottom of each shucked ear so it will stand upright, then working in a large bowl, cut from the top to the bottom to release all the corn kernels.

Ingredients

• 2 teaspoons olive oil
• 3 slices bacon (about 2 ounces), cut crosswise into 1/2 inch pieces
• 1 Yukon gold potato, about 8 ounces (or other if you prefer), peeled and cut into 1/2 inch dice
• 1 red bell pepper, ribs and seeds discarded, cut into 1/2 inch dice coarse salt
• 6 ears of corn, shucked and kernels scraped from cob with a knife (3 cups)
• 1 small red onion, halved and thinly sliced
• 2 tablespoons cider vinegar
• red pepper flakes

Details

Preparation time 20mins
Cooking time 40mins

Preparation

Step 1

In a large skillet, heat the oil over medium-low. Add the bacon and cook until crisp, about 5 minutes. Using a slotted spoon, transfer the bacon to a paper towel to drain. Measure the fat remaining in the skillet – you need 2 tablespoons (if the bacon was particularly lean and you don’t have enough, add olive oil to make up the difference.)

Add the potato to the skillet and cook, tossing occasionally until they are golden brown, about 5 minutes. Add the bell pepper, season with salt, and cook, tossing occasionally until the pepper and potato are tender, about 5 minutes longer. Add the corn and cook until piping hot, 3 to 5 minutes. Transfer to a bowl. Add the onion, vinegar, season with salt and red pepper and stir to combine. Serve warm, at room temperature, or chilled.