Corn Chowder Salad

• 2 tsp. olive oil
• 3 slices bacon, cut crosswise into 1-in pieces
• 1/2 lb. Yukon gold or red potatoes, peeled & diced
• 1 red bell pepper, cut into 1/2-in. squares
• Salt
• 3 cups thawed frozen/fresh corn kernals (from 5 ears)
• 1 small red onion, halved & thinly sliced
• 2 tbl. cider vinegar/rice vinegar
• Crushed red pepper flakes

1. 1. Cook bacon in hot oil in large skillet over medium heat for 5 minutes until crisp. Remove bacon; drain on paper towel.
2. 2. Cook potatoes & onions in 2 tbl. bacon drippings for 5 minutes or until golden brown, tossing occasionally. Add red bell pepper & salt to taste; cook 5 minutes or until vegetables are tender, tossing occasionally.
3. 3. Add corn; cook 3 - 5 minutes or until hot. Toss corn mixture in a bowl with vinegar, bacon, salt & crushed red pepper to taste. Serve warm or chilled.

olive oil, bacon, gold, red bell pepper, salt, corn kernals, red onion, cider vinegar, red pepper

Taken from www.epicurious.com/recipes/member/views/corn-chowder-salad-51200861 (may not work)