Corn Salad with Creamy Chowder Dressing

A Delightful Corny Paradise: Corn Chowder Salad

This vibrant Corn Chowder Salad exceeded all my expectations! From my husband exclaiming, “Bacon and corn? Count me in as a fan!” before he even tasted it, to my son declaring it “the best salad you’ve ever whipped up, mom,” everyone adored this dish, including our babysitter and her daughter. Even if you use less corn as I recommend below, remember this salad mainly celebrates corn with just a hint of potato. If you want a vegetarian and vegan version, simply replace the bacon by sautéing the potatoes in 3 tablespoons of your favorite cooking oil. To top it all off, I added a handful of fresh chives from my flourishing garden.

Preparation Time: A Savory Adventure

• Serves 8 as a side dish
• 4 thick slices of bacon (4 ounces), chopped into 1/2 inch pieces
• 1 pound Yukon gold potatoes, peeled and cubed into 1/2-inch chunks
• 2 red bell peppers, diced (or smaller, as per your preference)
• 6 large or 8 medium ears of corn, kernels removed (I used 8 large—for a gigantic salad experience!)
• 1 medium red onion, thinly sliced
• 1/4 cup apple cider vinegar
• Salt and crushed red pepper flakes to taste

Cooking Instructions: Crafting Your Corn Chowder Salad

1. Sizzle the Bacon: In a large skillet, cook the bacon over medium-low heat, stirring occasionally, until it reaches a delightful crispness, about 5 to 10 minutes. Once done, use a slotted spoon to transfer the bacon onto paper towels to absorb any excess fat.

2. Sauté the Vegetables: In the same skillet, leave 3 tablespoons of the bacon drippings and raise the heat to medium-high. Toss in the diced potatoes and fry until they start showing some color, around 3 to 6 minutes. Stir and let them cook for an additional 2 minutes until they’re almost tender; they'll finish cooking later. Next, add the diced red peppers, cooking them for about 5 minutes until both the potatoes and peppers are softened. Finally, incorporate the corn kernels, cooking and stirring until they’re warmed through but still enjoyably crisp, around 3 minutes.

3. Assemble and Serve: Transfer the cooked vegetables into a large bowl. Stir in the sliced red onion, apple cider vinegar, and crispy bacon. Adjust seasoning with red pepper flakes and salt to suit your taste. This dish can be savored warm or at room temperature, making it perfect for any occasion!