Super easy and tasty salad. From chowder to salad and back again
Recipe type: Salad
Serves: 2 servings
  • 4 slices of bacon, cut into 1" pieces
  • 2 cups cubed potatoes (about ½" pieces)
  • 1 red pepper, seeded and chopped
  • 1 small can of corn, drained, about 1 cup
  • ¼ cup chopped red onion
  • 3 tbsp white wine vinegar
  • sea salt and pepper to taste
  • pinch of dried chilis (optional)
  • Salad greens
  • Slices of grilled chicken (optional)
  1. Fry bacon pieces until well browned and crispy.
  2. Remove to sheets of paper towel to drain, reserving bacon grease.
  3. In 2 tbsp reserved bacon grease add potatoes, pepper and corn and cook until potatoes are browned and tender.
  4. Stir in onion, reserved bacon, vinegar, and season to taste.
  5. Plate a pile of greens and scoop generous portions of the warm corn mixture onto each.
  6. Top with a few slices of grilled chicken if using and grab your fork.
Leftovers? To every cup of leftover salad add 1 cup of milk, cream or evaporated milk. Heat through and you have a warming bowl of Corn Chowder.
Recipe by SEA SALT GALLEY KAT at https://www.seasaltgalleykat.com/salads/warm-corn-chowder-salad/