Corn Chowder Salad

We’re closing in on the end of the summer, and if you have to bring a dish to a barbecue and want to be the star of the show – make this. There’s bacon in it, everyone loves bacon! The vegetables are sautéed in bacon fat, and everything cooked in bacon fat is delicious, besides – by the end of August, everyone is tired of potato salad. Best reason of all to make this – it’s heavenly! 

• 4 slices of bacon, cut into 1/2″ pieces
• 1 pound Idaho potatoes, peeled and cut into 1/2″ dice
• 2 red peppers, cut into 1/2″ dice
• 6 ears of corn, kernels cut off of cobs
• 1 medium red onion, diced
• 1/4 cup cider vinegar
• salt and pepper

1. Cook bacon in a large frying pan over medium-low heat until crisp. Transfer bacon to a paper towel, reserving 4 tablespoons of the bacon fat for the sauté pan.
2. Turn the heat up to medium-high, and throw in the potatoes. Cook for about 8 minutes stirring occasionally, then add the red peppers and sauce for an additional 6 minutes. Stir in the corn until it’s heated through, but still crisp – about 3 to 4 minutes.
3. Pour the vegetables into a large bowls, add the red onion and cider vinegar,stir to mix. Season with salt and pepper. Serve warm or room temperature. Serves 6 to 8.

(Adapted slightly from Smitten kitchen.)