by Chef Robin White
This is a fun twist on a corn chowder recipe that I love from my native New England. I have been living in the heartland (Chicago) for over a year and as I look at all of this fresh corn, it makes me wonder – is it tooo hot for corn chowder? Maybe, but I wonder – how about a corn chowder SALAD? It absolutely works and its gives you that homey feeling when you eat it.
Corn Chowder Salad
- 8-10 ears of corn depending how big, little ears use 10, Cut kernels off the cob and reserve
- 2 1/2 pounds Red Bliss or New Potatoes, whole
- 2 Poblano chilies, cored, seeded and chopped small dice
- 8 strips of great quality bacon, your choice, cooked crisp, reserve the fat
- 1 small red onion, halved and very thinly sliced or chopped very fine
- 4 Tbsp of extra virgin olive oil
- 2 Tbsp cilantro chopped
- 4 Tbsp bacon fat drippings
- 1/2 cup really good quality apple cider vinegar
- couple shakes of your favorite hot sauce
- 1 Tbsp of local honey not to flowery
- fresh ground pepper to taste
- 1 Tbsp unsalted butter
1. Put the potatoes in a large pot covered with cold water and a couple of tablespoons of salt.
2. Bring them to a boil and cook for 20-25 minutes or until fork tender. Drain well and let cool for 10 minutes or so until you can handle them. Cut the potatoes in fourths or eighths, depending on their size.
3. While the potatoes are cooking, heat 2 tablespoons of the bacon fat and 2 tablespoons of the oil, add the onion and poblano chilies over medium heat for 5 minutes.
4. Add the corn kernels and cook for another 2-3 minutes.
5. Add the vinegar, 1/3 of a cup water, the honey, the other 2 tablespoons fat, 2 tablespoons remaining oil and a couple shakes of hot sauce. Bring entire mixture to boil and cook 1 minute and remove from heat.
6. Adjust the salt and pepper, add the butter, give it a stir and pour the corn mixture over the potatoes and top off with the bacon. Garnish it with the chopped cilantro and serve warm or at room temp is just fine.
Enjoy this delicious twist on a Winter time favorite soup turned salad for the Summer months.