Thursday, July 12, 2012

Corn Chowder Salad

Corn Chowder Salad

While paging through People magazine, I discovered this recipe.  Yes, I read People magazine proudly and really enjoy it!  It was a gift for Eleanor for Christmas last year...and I have to say it's a great gift for a teenager.  A friend of mine had cancer and said a subscription to People was the best gift she got!  She said forget about dinners and candles and lotion and scarves....People magazine rocked!

No surprise to anyone who reads this blog, but I adapted the recipe linked above into the one listed below.  It cut out some of the fat and we liked my version.

3 slices bacon (about 2 ounces), cut crosswise into 1/2 inch pieces
1 potato, preferably Yukon gold, about 8 ounces,  cut into 1/2 inch dice
1 poblano pepper, ribs and seeds discarded, cut into 1/2 inch dice
Coarse salt
3 cups corn
1 small red onion, diced
2 tablespoons cider vinegar
Red pepper flakes, to taste
Salt and pepper

In a large skillet, add the bacon and cook until crisp, about 5 minutes. Using a slotted spoon, transfer the bacon to a paper towel to drain. Measure the fat remaining in the skillet: You need 1 tablespoons.

Add potato to the skillet and cook, tossing occasionally until it is golden brown, about 5 minutes. Add the bell pepper, season with salt and cook, tossing occasionally until the pepper and potato are tender, about 5 minutes longer.

Add the corn and cook until piping hot, 3 to 5 minutes. Transfer to a bowl. Add the onion, vinegar, season with salt and red pepper and stir to combine. Serve warm, at room temperature or chilled.

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