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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.


  • 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

Nutritional Information

  • Calories (kcal) : 280
  • Fat Calories (kcal): 90
  • Fat (g): 10
  • Saturated Fat (g): 4
  • Polyunsaturated Fat (g): 1.5
  • Monounsaturated Fat (g): 3.5
  • Cholesterol (mg): 20
  • Sodium (mg): 410
  • Carbohydrates (g): 43
  • Fiber (g): 5
  • Sugar (g): 6
  • Protein (g): 10


  • 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.


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Reviews (9 reviews)

  • user-7497618 | 06/10/2022

    Really clever, corn chowder without the soup. Much better for summer and all the flavors are there. The smoked paprika gives it some extra depth, and the parsley gives it nice, herbaceous, lightness. Really nicely balanced.

  • Cole311 | 05/31/2020

    Excellent salad. Goes very well with grilled food. Every time I've made this for company they ask for the recipe.

  • rdholt | 08/28/2019

    Third time I've made this. First time was by the recipe. Now I am changing the scallions for finely diced red onion and adding some seeded and minced jalapeno. I'm trying chipotle powder instead of the smoked paprika this time too,
    I love fresh corn! This is a great salad,

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