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Recipe

Corn Chowder Salad

Servings: 4 to 6

Crisp corn, salty bacon, and hearty potatoes bring the flavors of the classic summer soup to a side dish perfect with grilled steak, chicken, or fish.

Ingredients

  • 6 strips bacon
  • 5 large ears corn, kernels removed from the cobs (about 3-1/2 cups)
  • 1/2 cup sour cream
  • 2 medium scallions, thinly sliced (white and green parts separated)
  • 1 Tbs. apple-cider vinegar
  • 1 tsp. chopped fresh thyme leaves
  • 1/2 tsp. smoked paprika
  • Kosher salt and freshly ground black pepper
  • 4 small red potatoes, skin on, diced and boiled (about 3 cups)
  • 1/3 cup chopped fresh flat-leaf parsley; more for garnish

Preparation

  • In a large skillet over medium heat, cook the bacon, in batches if necessary, until crisp, about 10 minutes. Transfer the bacon to a plate lined with paper towels. When cool, crumble and set aside.
  • Drain all but 1 Tbs. of fat from the pan. Add the corn and cook over medium heat, stirring occasionally, until the kernels are bright yellow and crisp, about 5 minutes. Transfer to a large bowl to cool.
  • In a small bowl, whisk the sour cream, scallion whites, vinegar, thyme, paprika, 1-1/4 tsp. salt, and 1 tsp. pepper. Add the potatoes, parsley, and bacon to the corn, and toss with the dressing. Season to taste with salt and pepper, and sprinkle with the scallion greens and additional parsley. Serve at room temperature.

Reviews

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Reviews

  • User avater
    JamesMRobertson | 11/22/2018

    yummy

  • lorlor61 | 08/24/2018

    I made this mostly as written and it was delicious. I didn't have cider vinegar so substituted white wine vinegar. I also used less of the dressing, and mixed it with oil and vinegar so it wasn't as creamy. I think fresh herbs are key here as they add so much summer flavor. I added some fresh cherry tomatoes just before serving to brighten it up. Everyone loved it!

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