This Corn Potato Chowder Salad is inspired by corn and potato chowder, one of my favorite soups to eat during the cooler months. But what if I took the flavors and ingredients and turned them into a salad perfect for warmer weather? Now that would be real winner and today’s salad fits that bill perfectly!
This salad has the components of your favorite corn chowder soup, kicked up with fresh chile peppers and chipotle powder, and transformed into a salad for a summertime side dish or vegetable-heavy main course.
By serving this cool or at room temperature, you’ll get all the soup’s flavors you crave in a cooler format. The vinegar dressing adds a punch of acidity that wakes up your taste buds and invigorates your meal. It is just what the judges on food television shows are constantly asking for!
Today for The Food Network’s #SummerFest we are celebrating peppers. These run the gamut from mild bell peppers and poblanos to screaming hot habaneros, ghost, or birds-eye chiles. The beauty of peppers is that you get to choose your heat level. You can mix and match a variety to get the flavor and heat you and your family love.
Generally speaking, the larger the pepper, the milder it is. As they get smaller they tend to get hotter. Beware the littlest ones!
Some people don’t use peppers because they think they don’t like “spicy” foods. What they don’t realize is that they can enjoy the flavors without the heat by using a different kind of pepper. They run the range from mild to hot. Poblanos are very mild with a lovely chile flavor. Mild Hatch chiles are hotter, but should be mild enough for most of your guests. Use as little or as much of those as you want.
If you don’t eat bacon or want to make this vegetarian or vegan, you can leave out the bacon and use all olive oil instead. Because you won’t have the salty bacon fat in the final dish, you will also want to increase the amount of added salt to your taste.
Beautiful poblano peppers!
If you need this on the table even quicker, you can forego the dressing. There will be plenty of oil in the sautéed vegetables to coat the corn and potatoes if you want to leave it off. And you can always add more oil if needed. I love the dressing but it is optional or you could use your favorite store-bought vinaigrette. Anything works with this recipe!
One of the things I love the most about being part of the Food Network’s seasonal “fests” is that we are given an ingredient and can do anything we want to utilize that ingredient. It never fails to amaze me when I look at the wide array of recipes that we all come up with week after week. There is some serious talent here and I applaud all of the other bloggers’ creativity! Make sure you check out all the recipe links listed below the recipe!
I really hope you make this delicious and beautiful Corn Potato Chowder Salad. It is a crowd pleaser and the leftovers are fantastic. It is the perfect side dish for your summer barbecues, pool parties, or picnics and if you leave out the bacon it is vegetarian/vegan friendly. Enjoy every bite!
Have fun with today’s salad and just imagine that it is cold and snowy outside. Maybe you’ll have a little relief from the summer heat and humidity! This is a new family favorite for us, how about you?
Have a wonderful weekend!
If you try this recipe, let me know! Please leave a star rating in the recipe card, comment below, and don’t forget to snap a pic and tag it @theheritagecook on Instagram! Seeing your creations makes my day and I love hearing from you!
Key Ingredients for Corn Potato Chowder Salad:
- Salad: corn, salt, potatoes, bacon, bacon drippings, olive oil, bell pepper, poblano peppers, Hatch chiles, red onion
- Dressing: apple cider vinegar, water, honey, bacon drippings, olive oil, chipotle powder or smoked paprika, hot sauce, pepper, green onions, parsley or cilantro
PRO Tip:
When you are cutting the kernels off the corncobs, they can wobble and send the kernels flying all over. But there is an easier and safer way to do the job. All you need to do is create a flat surface. Husk and clean the cobs. Snap them in half and stand one half on the flat end. There is much less risk of cutting yourself when the cob is stable. Use a sharp knife and cut down each side, keeping the blade nearly flat against the cob, trimming the kernels off without cutting into the tough cob.
How to make Corn Potato Chowder Salad:
- Make the Salad: Bring a large pot of water to a boil and cook the corn about 4 minutes, turning often. Remove from the water and set aside. Add the potatoes to the same water and boil until fork tender. Remove from the water.
- Cut the corn off the cobs and place the kernels in a large bowl. When potatoes are cool enough to handle, cut into small bite-sized cubes and add to the corn.
- Cook the Bacon: Meanwhile, cook the bacon in a large skillet until crisp. Transfer the bacon slices to a paper towel-lined plate. Reserve the bacon drippings in a small bowl and set aside. Do not wash the pan. When the bacon is cooled, crumble and set aside.
- In the same large skillet you used to cook the bacon, add 2 tbsp of the bacon drippings and 3 tbsp olive oil. Add the bell peppers, poblano peppers, Hatch chiles (if using), and the onions. Reduce the heat to medium and cook, stirring often, for about 5 to 8 minutes. Set aside.
- Prepare the Dressing: In a small bowl mix together the vinegar, water, honey, bacon drippings, olive oil, chipotle, and hot sauce if desired. Adjust seasonings, then pour over the sautéed vegetables. Bring to a boil and cook 1 minute. Remove from the heat.
- Assemble the Salad: Add the vinaigrette-dressed vegetables to the potatoes and corn and add 2/3 of the crumbled bacon. Toss until combined. Add more oil if needed to have everything coated. Taste and adjust seasonings. Transfer to a serving bowl and garnish with the green onions and remaining bacon. Serve warm or at room temperature. Store, covered, in the refrigerator.
PRO Tip:
If you prefer, you are welcome to grill the corn on your barbecue and enhance the beautiful smoky notes in every bite.
PRO Tip:
If you can’t get fresh corn on the cob, you can use frozen corn kernels. Just be sure to thaw them before using in the recipe. I do not recommend using canned corn.
Recommended Tools (affiliate links; no extra cost to you):
- Chef’s knife
- Stockpot or Dutch oven
- Large mixing bowl
- Large skillet
- Salad tongs or serving spoon set
Gluten-Free Tips:
Watch the bacon you use, being sure it is clearly labeled gluten-free. Everything else is naturally gluten-free!
You will get the best results by using a digital kitchen scale and weighing your ingredients, especially when you are baking.
All recommended ingredients are gluten-free as of the writing of this article. Always check to be sure the products haven’t changed and are still safe to consume.
Corn Potato Chowder Salad (Gluten Free)
This Corn Potato Chowder Salad has the components of corn chowder soup, kicked up with smoky chile powder and transformed into a salad for a summertime side dish or vegetable-heavy main course. This is pure comfort food that you will love all summer with fresh corn and during the cooler months with frozen corn.
Ingredients
Salad
- 8 strips gluten-free bacon
- 2 tbsp bacon drippings
- 6 to 8 ears of corn, shucked and cleaned
- 2 tbsp kosher salt, divided
- About 2 lb (907g) small red skinned potatoes, rinsed well
- 3 tbsp extra virgin olive oil, plus more if needed
- 2 red bell pepper, seeded and finely chopped
- 2 poblano peppers, seeded and finely chopped
- 3 tbsp chopped roasted Hatch chiles, optional, or to taste
- 1 small red onion, halved, each half very thinly sliced then cut those slices in half
- Leaves from about 5 sprigs of fresh thyme
Dressing
- 1/2 cup (118 ml) high quality apple cider vinegar
- 1/3 cup (78 ml) water
- 2 tbsp bacon drippings
- 4 tbsp olive oil
- 1 tbsp honey (coat spoon with oil first for easy clean-up)
- 1 tsp Dijon mustard, optional
- 1/4 to 1/2 tsp ground chipotle powder, to taste
- Gluten-free hot sauce, to taste (optional)
- Freshly ground pepper to taste
- Chopped green onions
- Finely chopped parsley or cilantro, optional
Instructions
1. Prepare the Salad: Cook the bacon in a large skillet until crisp. Transfer to a paper towel-lined plate and pour the drippings into a small bowl. Do NOT wash the pan. When the bacon is cool, crumble it and set aside.
2. Bring a large pot of water (about 5 quarts; 4.73 L) to a boil, add 1 tbsp salt and cook the corn for about 4 minutes, turning the cobs often to be sure all kernels are cooked. Remove the cobs from the water and set aside. Put the potatoes in the hot water with the remaining 1 tbsp of salt. Bring back to a boil and cook until fork tender, 15 to 20 minutes or as needed depending on the size of the potatoes.
3. Meanwhile, cut the corn off the cobs and place the kernels in a large mixing bowl (big enough to toss everything in). Drain the potatoes and let cool until you can handle them easily. Cut the potatoes into small bite-sized cubes and place in the bowl with the corn.
4. In the same large skillet you cooked the bacon in, return 3 tbsp of the bacon fat and add 4 tbsp of the oil, warming over medium-high heat. When the oil is hot, add the bell peppers, poblano peppers, Hatch chiles (if using), onions, and thyme leaves, reduce the heat to medium and cook for 5 minutes, stirring regularly. Set aside. Because of the salt in the bacon, be careful adding more – be sure to taste before you add seasonings!
5. Make the Dressing: In a small bowl or a jar with a tight-fitting lid, combine the vinegar, water, honey, bacon drippings, olive oil, chipotle powder, and a few drops of hot sauce if desired. Whisk together or shake if using the jar. Taste and adjust seasonings then pour over the sautéed peppers and onions. Bring to a boil and cook 1 minute. Remove from the heat and set aside.
6. Assemble the Salad: Pour the vegetables with the dressing onto the potatoes and corn and add in 2/3 of the crumbled bacon. Toss until thoroughly combined. Add more oil if needed to thoroughly coat the vegetables. Taste and adjust the seasonings with additional salt or pepper if needed. Add more oil if needed to have everything evenly coated. Transfer to a serving bowl and garnish with the chopped green onions and remaining bacon.
7. Serve warm or at room temperature. Store, covered in the refrigerator. Return to room temperature or lightly warm before serving.
Recipe found at www.theheritagecook.com
Notes
You will get the best results by using a digital kitchen scale and weighing your ingredients, especially when you are baking.
All recommended ingredients are gluten-free as of the writing of this article. Always check to be sure the products haven’t changed and are still safe to consume.
Watch the bacon and be sure to buy a gluten-free brand!
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 293Total Fat: 18gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 14mgSodium: 1204mgCarbohydrates: 28gFiber: 3gSugar: 8gProtein: 9g
The nutritional information for recipes on this site is calculated by online tools and is merely an estimate. If you need nutritional calculations for medical reasons, please use a source that you trust.
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Welcome! The suggestions here are not intended as dietary advice or as a substitute for consulting a dietician, physician, or other medical professional. Please see the Disclaimers/Privacy Policy page for additional details. Unauthorized use, distribution, and/or duplication of proprietary material from The Heritage Cook without prior approval is prohibited. If you have any questions or would like permission, please contact me. We participate in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. As an Amazon Associate, I earn a small amount from qualifying purchases without any additional cost to you. This page may contain affiliate links. This post was first shared in Aug 2013. The article was updated in 2024.
napafarmhouse1885/diane
aah…poblanos! i love the smoky, hot taste. this salad sounds amazing. off to the farmer’s market to purchase the ingredients now…
Jane Bonacci, The Heritage Cook
Thank you Diane – I know you will love this salad! It is perfect any time of the year, but especially now with the fresh corn at the market!!
Jeanette
What a fun salad Jane – packed with flavors and textures, my favorite kind of salad!
Jane Bonacci, The Heritage Cook
Thanks Jeanette! Such a fun idea and really delicious!