Corn chowder salad from Smitten Kitchen by Brent Ridge and Josh Kilmer-Purcell and Deb Perelman

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Rutabaga on September 12, 2020

    This is a tasty corn salad, and easy to make ahead of time. It shows off fresh sweet corn well, letting the flavor really shine through. Be prepared for a lot of salad. Although several people were eating it, we spread it out over three meals. Fortunately, it keeps pretty well for a few days.

  • louie734 on July 17, 2017

    I really like this starchy, hearty salad as a potluck dish. Last year I made it with bits of crisped ham instead of the bacon, this year I wanted to make it vegan, so I sautéed the onions with about a teaspoon of smoked paprika - WIN. It's gluten free, which was important to my hosts. And despite feeling a bit creamy and decadent, it's dairy free - I scraped the starchy 'milk' from the cobs into the dressing bowl, and I'm sure a spoonful of creme fraiche wouldn't be a terrible idea, but skipping either works too. Balance the apple cider dressing with a squeeze of honey or agave syrup if the corn isn't quite sweet enough. Oh and don't skip the chives/green onions - they make the color pop!

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