Warm Corn Chowder Salad

Side Dishes

Warm Corn Chowder Salad

Since summer is rarely conducive to chowder, we've turned corn chowder's ingredients into a perfect summer side dish with bacon, potatoes, red bell pepper, and plenty of golden sweet corn.


6 servings (6 cups)

Total Time

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Local Love

The best rule of thumb for buying fresh sweet corn: Buy local, whether from a farm stand, a farmers’ market, your own garden, or grocery store.


Cook bacon in a skillet until crisp; transfer to a paper towel-lined plate and drain all but 3 Tbsp. drippings from skillet.

Add potatoes to skillet; cook over medium heat until starting to brown, about 3 minutes. Stir potatoes; cook until almost tender, 3 minutes more. Add bell pepper; cook, until vegetables are fork-tender, stirring occasionally, about 5 minutes. Stir in corn; cook until heated through, about 3 minutes.

Transfer corn mixture to a bowl; stir in onion, chives, and thyme. Whisk together oil, vinegar, and honey; toss with corn mixture, then season with salt and black pepper.

Nutritional Facts

Nutritional Facts

Per serving

Calories: 228

% Daily Value*

Total Fat 9g 13%

Saturated Fat 2g 10%

Cholesterol 11mg 3%

Sodium 193mg 8%

Carbs 32g 10%

Protein 9g

*Percent Daily Values are based on a 2,000 calorie diet.

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