All of the flavors you love from corn chowder, packed into a refreshing summer salad.

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Jalapeño Corn Chowder Salad | Homemade Recipes

Fresh cut potatoes, sweet corn kernels, crunchy bits of bacon and spicy jalapeño….now doesn’t that sound like a delicious treat? That’s exactly what’s in this jalapeño corn chowder salad from KitchenBowl user freshandfit. All of the flavors you know and love, offered in a salad that’ll make you wish it was summer all year ’round.

Ingredients:

• 16 oz. corn kernels
• 6 small golden potatoes
• 4 strips of bacons
• 1 medium jalapeño, minced
• ¼ tsp. garlic powder
• ⅓ c. chives, finely chopped
• ½ c. Greek yogurt
• ⅓ c. sour cream
• 2 tbsp. olive oil
• sea salt and black pepper to taste

Step 1: Boil Potatoes

Grab a large pot, fill it with water halfway, throw in the potatoes and bring to a boil. Cook the potatoes until tender, which should take between 30 to 40 minutes.

Step 2: Dice & Prepare Potatoes

Cut your potatoes into 2 inch cubes and add them to a bowl. Coat them with olive oil and toss. Let them cool in the refrigerator for 20 minutes.

Step 3: Bacon

Cook bacon in a pan and then break it up into small pieces. Let them soak on a paper towel.

Step 4: Prepare Salad

Add the bacon bits, corn, garlic powder, jalapeño and half of the chives to the bowl of potatoes.

Stir in the yogurt and sour cream and mix well. Season with salt and pepper.

Step 5: Finish

Garnish with the rest of the chives. Keep refrigerated.

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