Corn Chowder Salad

Crispy bacon and hearty potatoes bring the flavors of the classic summer soup to create a side dish perfect with grilled vegetable, fish, chicken or steak.

3 small red potatoes (about 2 cups), diced

3 strips thick-cut bacon

2 ears corn, kernels removed from the cobs (about 2 cups)

1/3 cup sour cream

2 scallions, thinly sliced

2 teaspoons apple-cider vinegar

1 teaspoon chopped fresh thyme leaves or ½ teaspoon dried thyme

¼ teaspoon smoked paprika

1 teaspoon salt

½ teaspoon ground black pepper

½ cup chopped fresh flat-leaf parsley

Wash and cut the potatoes into ½-inch dice and put them into a small pot of boiling water. Cook 8-10 minutes, until tender when pierced with a knife. Drain into a colander and set aside.

In a large skillet over medium heat, cook the bacon, until crisp, about 10 minutes. Transfer the bacon to a plate. When cool, crumble and set aside. Drain all but 1 tablespoon of fat from the pan. Add the corn and cook over medium heat, stirring occasionally, until the kernels are bright yellow and crisp, about 3-5 minutes.

In a small bowl, mix together the sour cream, sliced scallions, vinegar, thyme, paprika, salt and pepper. Add the potatoes, parsley, and bacon to the corn, and toss with the dressing. Season to taste with salt and pepper, and sprinkle with parsley. Serve at room temperature. Serves 4-6.

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