"Corn chowder. That's an interesting choice. You do know that cellulite is one of the main ingredients in corn chowder." ~Nigel (The Devil Wears Prada)
I love soup. Hot or cold, for lunch or dinner, vegetarian or protein based...give me soup and I'm a happy girl. One of my favorite things about soup is how versatile it is.
You can take most any leftover vegetables or meats in your fridge, throw them into a pot, simmer them in broth and have yourself a great little meal. Soup is comfort; soup is that wonderful feeling of "home." Ok, you get my point. I love soup. Moving on...
You can imagine how excited I was when I stumbled upon a recipe that turned one of my favorite soups, corn chowder, into a salad. This dish combines the wonderful flavors of corn chowder (bacon, corn and potatoes) to create a great side dish that can be served warm from the stove or chilled for a summer party.
Corn Chowdah Salad
- 2 tsp olive oil
- 5 slices bacon
- 3 Yukon Gold potatoes, peeled and diced
- 1 clove garlic, minced
- 3 cups corn kernels (fresh or frozen, thawed)
- 1/2 large red onion, thinly sliced
- 2 tbsp apple cider vinegar
- Crushed red pepper flakes, salt and freshly ground black pepper to taste
- Heat oil in large pan.
- Cook bacon until crispy.
- Remove bacon and drain on paper towels.
- Add garlic and potatoes to pan and cook until potatoes are browned.
- Add salt to taste.
- Add corn to potatoes and cook until hot (around 3-4 minutes).
- Break bacon into 1" pieces into a large bowl.
- Add onions and vinegar to bacon.
- Add corn/potato mixture to the onion/vinegar/bacon mixture.
- Stir and add salt, pepper and red peper flakes to taste.
(Adapted from The Fabulous Beekman Boys' Corn Salad recipe)