Corn Chowder Salad

I've always liked the idea of corn chowder.  Who can find fault with a combination of corn, bacon and potatoes after all?

But I've never made it.  When corn is at its peak, it's hotter than hell here...who wants to make and eat hot soup???

Here's a nice compromise...the same flavors in salad form.  It's makes a great side dish and the leftovers are perfect for lunch. (You might add the bacon right as you serve it so that it stays crisp.)  Found the recipe in People magazine courtesy The Beekman 1802 Heirloom Cookbook. Cookbook looks like it's worth a purchase.

2 teaspoons olive oil
3 slices bacon, cut crosswise into 1/2 inch pieces
8 ounces Yukon gold or red potato, cut into 1/2 inch dice
1 red bell pepper, ribs and seeds discarded, cut into 1/2 inch dice
Kosher salt
3 cups fresh corn kernels
1 small red onion, halved and thinly sliced (Soak in cold water to remove some of the heat.  Drain before incorporating into salad.)
2 tablespoons cider vinegar
Crushed red pepper flakes

Cook the bacon in the olive oil in a large skillet over medium heat until crisp, about 5 minutes. Using a slotted spoon, transfer the bacon to a paper towel to drain. Drain the bacon grease from the skillet, reserving two tablespoons.

Cook the potatoes in the 2 tablespoons of bacon drippings for five minutes until golden brown, stirring occasionally. Add the bell pepper, season with salt, and cook, tossing occasionally until the pepper and potato are tender, about 5 minutes longer.

Add the corn and cook 3 to 5 minutes until hot.

Transfer to a bowl. Add the onion, vinegar, and bacon.  Season with salt and red pepper and stir to combine. Serve warm, at room temperature, or chilled.