Since summer is rarely conducive to chowder, we've turned corn chowder's ingredients into a perfect summer side dish with bacon, potatoes, red bell pepper, and plenty of golden sweet corn.
Makes
6 servings (6 cups)
Total Time
Print Recipe
Print It Now
Share Recipe
Ingredients
Test Kitchen Approved
Local Love
The best
rule of thumb for buying
fresh sweet corn: Buy local,
whether from a farm stand,
a farmers’ market, your own
garden, or grocery store.
Instructions
Cook bacon in a skillet until crisp;
transfer to a paper towel-lined
plate and drain all but 3 Tbsp.
drippings from skillet.
Add potatoes to skillet; cook over
medium heat until starting to
brown, about 3 minutes. Stir
potatoes; cook until almost tender,
3 minutes more. Add bell pepper;
cook, until vegetables are fork-tender,
stirring occasionally, about
5 minutes. Stir in corn; cook until
heated through, about 3 minutes.
Transfer corn mixture to a bowl;
stir in onion, chives, and thyme.
Whisk together oil, vinegar, and
honey; toss with corn mixture, then
season with salt and black pepper.
Test Kitchen Approved
Nutritional Facts
Nutritional Facts
Per serving
Calories: 228
% Daily Value*
Total Fat 9g 13%
Saturated Fat 2g 10%
Cholesterol 11mg 3%
Sodium 193mg 8%
% Daily Value*
Carbs 32g 10%
Protein 9g
*Percent Daily Values are based on a 2,000 calorie diet.
