Corn Chowder Salad

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I don’t know what the weather has been like where you are, dear reader, but it’s been give-me-a-break-UGH hot in LA. With a solid week skirting or topping 100 degrees, it’s been pretty miserable. That means I’ve been completely against turning on the oven or even using the stove for too long, so dinner options have been… salad, mostly. I was looking for new ideas when I saw Smitten Kitchen’s Corn Chowder Salad. It was hearty, used some seasonal produce, and didn’t require too much cook time. It was also great served at room temperature, so it won’t cause you to overheat. I made a couple of changes—smoked Gouda instead of bacon, served over a bed of arugula and turned into a main dish—but the concept is completely the same. Delish!

P.S. If you want to go veg like I did but want an especially bacon-y substitute, fry your gouda like bacon. So. Good.

Corn Chowder Salad
adapted from Smitten Kitchen, adapted from The Beekman Boys

Serves 4+ as a main dish

Olive oil
1 pound Yukon gold potatoes, cut into 1/2-inch dice
Salt and freshly ground pepper
2 red bell peppers, cut into 1/4-inch dice
6  or 7 ears fresh corn, kernels removed
2 cloves garlic, minced
1 medium red onion, thinly sliced
1/4 to 1/2 cup shredded smoked Gouda
2 tablespoons cider vinegar
1 lime
1 small bag of arugula

  1. Add a good glug of oil to a large skillet and preheat over medium-high heat. Add the potatoes and cook until they start to brown, about 5 minutes. Season with salt and pepper. Stir and cook for a few minutes longer, until almost tender.
  2. Add the bell pepper and stir. Cook about 5 minutes until both are tender.
  3. Add the corn and garlic and cook, stirring, for just a few minutes.
  4. Turn off the heat and toss with the vinegar, lime, and another glug of oil. Season with salt and pepper.
  5. Serve over a bed of arugula, dressed or plain, and top with Gouda (I added radishes to mine). Goes great with crusty bread and butter.

 

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Corn Chowder Salad

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