Corn Chowder Salad

Name: Corn Chowder Salad
Ingredients: 2 tsp. olive oil; 3 slices bacon, cut crosswise into 1-in pieces; 1/2 lb. Yukon gold or red potatoes, peeled & diced; 1 red bell pepper, cut into 1/2-in. squares; Salt; 3 cups thawed frozen/fresh corn kernals (from 5 ears); 1 small red onion, halved & thinly sliced; 2 tbl. cider vinegar/rice vinegar; Crushed red pepper flakes

9 ingredients

3 steps

Ingredients

2 tsp. olive oil
3 slices bacon, cut crosswise into 1-in pieces
1/2 lb. Yukon gold or red potatoes, peeled & diced
1 red bell pepper, cut into 1/2-in. squares
Salt
3 cups thawed frozen/fresh corn kernals (from 5 ears)
1 small red onion, halved & thinly sliced
2 tbl. cider vinegar/rice vinegar
Crushed red pepper flakes

Directions

1

1. Cook bacon in hot oil in large skillet over medium heat for 5 minutes until crisp. Remove bacon; drain on paper towel.
2

2. Cook potatoes & onions in 2 tbl. bacon drippings for 5 minutes or until golden brown, tossing occasionally. Add red bell pepper & salt to taste; cook 5 minutes or until vegetables are tender, tossing occasionally.
3

3. Add corn; cook 3 - 5 minutes or until hot. Toss corn mixture in a bowl with vinegar, bacon, salt & crushed red pepper to taste. Serve warm or chilled.