Jalapeno Corn Chowder Salad

By

28 likes 14 klips

All the delicious flavor of a corn chowder soup in a salad fit for summertime entertaining!

KROlhNKZXm Kitchenbowl
Prep Time

30 min

PT30M
Cook Time

30 min

PT30M
Wait Time

20 min

PT20M PT1H20M
Jalapeno  Corn Chowder Salad

Ingredients

Serves 6
6 servings Serves

Instructions

Step 1

Fill a large pot with water half way, add potatoes and bring to a boil. Boil potatoes until fork tender, 30-40 minutes.

Fill a large pot with water half way, add potatoes and bring to a boil. Boil potatoes until fork tender, 30-40 minutes.

Step 2

Dice potatoes into 2 inch cubes and add to a large bowl.

Dice potatoes into 2 inch cubes and add to a large bowl.

Step 3

Drizzle potatoes with olive oil and toss to coat. Refrigerate for 20 minutes. This will help potatoes to not absorb the yogurt and sour cream later.

Drizzle potatoes with olive oil and toss to coat. Refrigerate for 20 minutes. This will help potatoes to not absorb the yogurt and sour cream later.

Step 4

Cook bacon in a pan until crispy, let cool on a paper towel and crumble into small pieces with a knife.

Cook bacon in a pan until crispy, let cool on a paper towel and crumble into small pieces with a knife.

Step 5

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

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

Step 6

Stir in yogurt and sour cream. Mix well and careful not to mash potatoes. Season with salt and pepper.

Stir in yogurt and sour cream. Mix well and careful not to mash potatoes. Season with salt and pepper.

Step 7

Garnish with the rest of chives. Refrigerate until serving.

Garnish with the rest of chives.  Refrigerate until serving.

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freshandfit

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Jalapeno  Corn Chowder Salad

Jalapeno Corn Chowder Salad

By freshandfit

All the delicious flavor of a corn chowder soup in a salad fit for summertime entertaining!

Prep Time

30 min

Cook Time

30 min

Wait Time

20 min

Ingredients

Serves 6

Instructions

Fill a large pot with water half way, add potatoes and bring to a boil. Boil potatoes until fork tender, 30-40 minutes.

Step 1

Fill a large pot with water half way, add potatoes and bring to a boil. Boil potatoes until fork tender, 30-40 minutes.

Dice potatoes into 2 inch cubes and add to a large bowl.

Step 2

Dice potatoes into 2 inch cubes and add to a large bowl.

Drizzle potatoes with olive oil and toss to coat. Refrigerate for 20 minutes. This will help potatoes to not absorb the yogurt and sour cream later.

Step 3

Drizzle potatoes with olive oil and toss to coat. Refrigerate for 20 minutes. This will help potatoes to not absorb the yogurt and sour cream later.

Cook bacon in a pan until crispy, let cool on a paper towel and crumble into small pieces with a knife.

Step 4

Cook bacon in a pan until crispy, let cool on a paper towel and crumble into small pieces with a knife.

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

Step 5

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

Stir in yogurt and sour cream. Mix well and careful not to mash potatoes. Season with salt and pepper.

Step 6

Stir in yogurt and sour cream. Mix well and careful not to mash potatoes. Season with salt and pepper.

Garnish with the rest of chives.  Refrigerate until serving.

Step 7

Garnish with the rest of chives. Refrigerate until serving.

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