Skip to Content

Warm Corn Chowder Salad

As an Amazon Associate I earn from qualifying purchases.

Whip up a Warm Corn Chowder Salad with a quick pan fry of freshly cut corn, creamy Yukon gold potatoes, and diced red bell peppers. Served warm, this tangy vegetable salad is simply dressed with apple cider vinegar and seasoned with salt and pepper.

The other secret to this dish’s goodness is BACON. Forget the olive oil when you pan fry these veggies. Diced Yukon Gold potatoes are browned in the same skillet with the rendered bacon fat.

Add the fresh cut off corn and diced red bell peppers and continue pan frying until all the veggies are tender. 

A bowl of food on a plate, with warm corn chowder salad

Warm Corn Chowder Salad

A trip to the Farmer’s Market resulted in some mighty fine eating this past week. Our fridge was fully stocked with fresh locally-sourced vegetables—sweet corn, Grainger County tomatoes, peppers—and even blueberries and Bing cherries!

Don’t be jealous, but we’ve done a bit more scratch cooking than usual, including this Warm Corn Chowder Salad which was a great side dish for grilled pork chops!

Side note: With the schedule we’ve been keeping, we’ve been lucky to have any food in the house, even for a food blogger! That’s why a dish that’s this fresh has me so excited!

A bowl of food on a plate, with warm corn chowder salad

You may find these kitchen gadgets handy when preparing fresh corn recipes:

A bowl of food on a plate, with warm corn chowder salad

Serve Warm Corn Chowder Salad either as a side dish or as the main entrée.

All in all, making this dish takes less than 10 minutes. After frying the corn, the final step is to toss the warm vegetables with thinly sliced red onion rings, crispy fried bacon, and a splash or two of apple cider vinegar to add a little tanginess.

When fresh corn is available, I also love making Southwest Shrimp and Succotash or simply grilling fresh corn on the cob. I found this salad to be hearty enough on to enjoy on its own or as a side for chops or chicken.

A plate of food on a table, withwarm corn chowder salad

You may also enjoy these other recipes featuring fresh corn:


If you like this recipe, please do me a favor and give it a 5-star rating!

And, if you’re into sharing photos of your cooking adventures, please tag @lifeloveandgoodfood on Instagram and hashtag it #lifeloveandgoodfood. Happy cooking, friends!

Yield: 8 servings

Warm Corn Chowder Salad

A bowl of food on a plate, with warm corn chowder salad

Warm Corn Chowder Salad—a quick pan fry of freshly cut corn, creamy Yukon gold potatoes, and diced red bell peppers is the base for this tangy vegetable salad.

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes


  • 4 slices thick-cut bacon, cut into 1/2 inch pieces
  • 1 pound Yukon gold potatoes, cut into 1/2-inch dice
  • 2 red bell peppers, cut into 1/2-inch dice
  • 8 ears fresh corn, kernels removed from the cob
  • 1 small red onion, thinly sliced
  • 1/4 cup apple cider vinegar
  • 1/4 teaspoon crushed red pepper flakes
  • salt, to taste


  1. Using a large skillet, fry bacon over low-medium heat until it is crisp—about 5 minutes. Using a slotted spoon, transfer bacon to a paper-towel lined plate to drain. Drain the skillet of all but 3 tablespoons of the bacon grease.
  2. Add diced potatoes to the skillet and cook for 3 minutes before stirring to allow potatoes to start to brown. Continue cooking the potatoes for 2 more minutes.
  3. Add the red bell pepper and cook for 5 minutes, until the veggies are tender. Stir in the corn kernels and cook for 3 more minutes.
  4. Pour vegetables into a large bowl and stir in the red onion slices, bacon, apple cider vinegar, and crushed red pepper. Add salt to taste and serve immediately.


Original recipe found in Food & Wine Annual Cookbook, 2012.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 170Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 6mgSodium: 181mgCarbohydrates: 32gFiber: 4gSugar: 6gProtein: 7g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Sheila Thigpen, author of Easy Chicken Cookbook and The 5-Ingredient Fresh and Easy Cookbook, is a recipe developer, food photographer, and food writer. She spent 20+ years as a business manager in the publishing industry before she retired in 2018 to focus on her passions — cooking, photography, and writing. Living near the beautiful Smoky Mountains, Sheila and her husband have two adult daughters and two fine sons-in-law, are active in their church, love to travel, and have a precious little granddaughter who has stolen their hearts. Follow Sheila on YouTubePinterestInstagramFacebook, and Twitter!

Rustic Cherry Tart | Life, Love, and Good Food
Rustic Cherry Tart
Banana Chocolate Chunk Cookie Butter Muffins | Life, Love, and Good Food
Banana Chocolate Chunk Cookie Butter Muffins

This site uses Akismet to reduce spam. Learn how your comment data is processed.