I’m in love with versatile recipes

….ones that are  simple to make

…ones where ingredients can be swapped to produce a result just as delicious as the original

…ones that can be transformed into something entirely different using the same ingredients.

This is one of those recipes.

I took a basic corn chowder recipe (for my boat version click here)

I swapped out fresh corn for canned corn.

I eliminated the milk/cream component and added some fresh green to turn soup into salad.  Some sliced grilled chicken could be added to make this a fresh main salad..

…and guess what?…

with a wave of my magic galley wand and a little reverse engineering of leftovers, salad becomes chowder.

Galley Kat Hint: Smash a few of the potato pieces to give it more of a ‘chowder’ texture.

Did I mention versatile?

WARM CORN CHOWDER SALAD

2 servings

what you will need

4 slices of bacon, cut into 1″ pieces

2 cups cubed potatoes (about 1/2″ pieces)

1 red pepper, seeded and chopped

1 small can of corn, drained, about 1 cup

1/4 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)

putting it all together

Fry bacon pieces until well browned and crispy.

Remove to sheets of paper towel to drain, reserving bacon grease.

In 2 tbsp reserved bacon grease add potatoes, pepper and corn and cook until potatoes are browned and tender.

Stir in onion, reserved bacon, vinegar, and season to taste.

Plate a pile of greens and scoop generous portions of the warm corn mixture onto each.

Top with a few slices of grilled chicken if using and grab your fork.

inspiration thanks to Food & Wine

WARM CORN CHOWDER SALAD

 

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Super easy and tasty salad. From chowder to salad and back again

Author: Galley Kat

Recipe type: Salad

Serves: 2 servings

Ingredients

• 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)

Instructions

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.

Notes

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.

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