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Corn Chowder Salad

by deb
summersidevegetarian option
Yield: Serves 8 as a side
Source: http://smittenkitchen.com/2015/08/corn-chowder-salad/

Ingredients

produce
  • 6-8 earscorn(kernels removed)
  • 1 mediumred onion(thinly sliced)
  • 1 poundYukon gold potatoes(peeled and cut into 1/2-inch dice)
  • 2red bell peppers(cut into 1/2-inch dice)
protein
  • 4 ouncesbacon(cut crosswise 1/2 inch thick)
pantry staple
  • crushed red pepper
  • 1/4 cupcider vinegar
  • salt

Instructions

  1. In a large frying pan, cook the bacon over moderately low heat, stirring a few times, until it is crisp, about 5 to 10 minutes. Using a slotted spoon, transfer the bacon to paper towels and let drain.
  2. Pour off all but 3 tablespoons of the bacon fat in the skillet. Add the potatoes and cook over moderately high heat until they start to brown, about about 3 to 6 minutes. Stir and cook for about 2 minutes longer, until almost tender; they’ll finish cooking with the other vegetables.
  3. Add the diced red peppers and cook, stirring occasionally, until the potatoes and peppers are tender, about 5 minutes. Add the corn kernels and cook, stirring, until heated through but still crisp, about 3 minutes.
  4. Transfer the vegetables to a large bowl and stir in the onion, cider vinegar and bacon. Season with red pepper and salt to taste. Serve warm, or at room temperature.