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Warm Corn Chowder Salad

The flavors corn chowder but summer salad. (Courtesy KristSilverman)

The flavors of corn chowder, but in a summer salad. (Courtesy Kristin Silverman)

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Updated: May 9, 2012 9:43AM


4 thick slices bacon (4 ounces), chopped

1 pound Yukon Gold potatoes, peeled and cut into 1/2 -inch dice

1 jalapeno, minced

8 ears corn, kernels removed

1 medium red onion, thinly sliced

1/4 cup cider vinegar


Snipped chives (optional)

In large skillet, cook bacon over moderately low heat, stirring a few times, until crisp, about 5 minutes. Using slotted spoon, transfer bacon to paper towels and let drain.

Pour off all but 3 tablespoons of bacon fat in skillet. Add potatoes and cook over moderate heat until they start to brown, about 3 minutes. Stir and cook about 2 minutes longer, until almost tender. Add jalapeno and cook, stirring occasionally, until potatoes and pepper are tender, about 5 minutes. Add corn kernels and cook, stirring, until heated through, about 3 minutes.

Transfer to large bowl and stir in onion, cider vinegar and bacon. Season with salt. Garnish with chives, if desired, and serve.

Adapted from Food & Wine

Nutrition facts per serving: 259 calories, 10 g fat, 3 g saturated fat, 13 mg cholesterol, 38 g carbohydrates, 5 g sugars, 8 g protein, 181 mg sodium, 5 g fiber

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