Lunch: Warm Corn Chowder Salad with Bacon and Cider Vinegar

In this riff on corn chowder, the Beekman boys toss corn, potatoes, and bacon with cider vinegar. They grow at least five varieties of sweet corn each summer, and they're always coming up with new ways to use it. Because the corn for this salad is barely

Ingredients

4 slice thick-cut bacon
1 lb. Yukon gold potatoes
2 red bell peppers
8 ear corn
1 medium red onion
1/4 c. cider vinegar
1/4 tsp. crushed red pepper
salt

Instructions

In a large skillet, cook the bacon over moderately low heat, stirring a few times, until it is crisp, about 5 minutes. Using a slotted spoon, transfer the bacon to paper towels and let drain.
Pour off all but 3 tablespoons of the bacon fat in the skillet. Add the potatoes and cook over moderate heat until they start to brown, about 3 minutes. Stir and cook for about 2 minutes longer, until almost tender. 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, about 3 minutes.
Transfer the vegetables to a large bowl and stir in the onion, cider vinegar, crushed red pepper, and bacon. Season the salad with salt and serve. Looking for vegetable recipes? Try our best asparagus recipes, eggplant recipes, or zucchini recipes.

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