Corn Chowder Salad

1. 1

   1. Cook bacon in hot oil in large skillet over medium heat for 5 minutes until crisp. Remove bacon; drain on paper towel.

2. 2

   2. Cook potatoes & onions in 2 tbl. bacon drippings for 5 minutes or until golden brown, tossing occasionally. Add red bell pepper & salt to taste; cook 5 minutes or until vegetables are tender, tossing occasionally.

3. 3

   3. Add corn; cook 3 - 5 minutes or until hot. Toss corn mixture in a bowl with vinegar, bacon, salt & crushed red pepper to taste. Serve warm or chilled.

* Per serving · 4 servings · Values may vary.

No additional tips available.