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.)


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2 Responses to Corn Chowder Salad

  1. Old NFO says:

    Drooling over here… sigh

  2. Tina says:

    Leftovers heated up with a fried egg on top – yep!

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