|Corn chowder salad|
Two notes: we aren't fans of raw red onion, so I substituted these pickled onions (replacing both the onions and the vinegar in the original recipe) to good effect. Also, to make this meatless, I think some crumbled feta or another salty cheese would be an excellent substitute.
CORN CHOWDER SALAD
from The Beekman 1802 Heirloom Cookbook by Brent Ridge, Josh Kilmer-Purcell, and Sandy Gluck
2 teaspoons olive oil
3 slices bacon (about 2 oz.), cut crosswise into 1/2-inch pieces
1/2 lb thin-skinned potatoes, cut into 1/2-inch dice
1 red bell pepper, cut into 1/2-inch pieces
3 cups fresh corn kernels (from about 6 ears)
1 small red onion, halved and thinly sliced
2 tablespoons apple cider vinegar or rice vinegar
red pepper flakes
|Pick-up full o' sweet corn over at Village Farms|
In a large skillet, heat the oil over medium-low heat. Add the bacon and cook until crisp, about 5 minutes. With a slotted spoon, transfer the bacon to a paper towel to drain. Eyeball the fat left in the skillet; if it looks like less than 2 tablespoons, add a little more olive oil to make up the difference.
Add the potatoes to the skillet and cook, tossing occasionally, until golden brown, about 5 minutes. Add the bell pepper, season with salt, and cook, tossing occasionally, until the pepper and potato are tender, another 5-7 minutes.
Add the corn and cook until piping hot, 3-5 minutes. Transfer to a bowl and add the onion, vinegar, and cooked bacon. Season with salt and hot pepper flakes and stir to combine. Serve warm, at room temperature, or chilled.