Warm Corn Chowder Salad with Bacon and Apple Cider Vinegar

It's that time of year.  That one where it might still be really cold where you are, or maybe it's looking like spring is around the corner... but chances are, we're in that weird in-between time.  Not winter, not quite spring.  We all know that time.  The one where you're not really doing one thing or another, but just kind of floating in between.  I've been there.  You probably have, too.  Between undergrad and graduate school.  Between job and other job.  Between Masters and PhD programs.  It's a thing.  It can be stressful.  And sometimes it can be freeing, to just be in transition and not need a plan for every moment.

So before winter goes away completely (although some would argue it never really arrived here in Indiana), here's a warm salad to keep you toasty.  It's got corn - reminiscent of summer and warm weather - and also hearty bacon, potatoes, and cooked vegetables to warm the cockles.  Let's get this last one in before we're no longer in between.

Warm Corn Chowder Salad with Bacon and Apple Cider Vinegar
(Adapted from Food & Wine)


4 thick slices of bacon (4 oz.), chopped into 1/2 inch pieces
1 lb. Yukon gold potatoes, peeled and sliced
2 red bell peppers, diced into 1/2 inch pieces
8 ears of corn, kernels removed (or 1 12-oz. bag frozen corn, cooked according to instructions)
1 medium red onion, thinly sliced
1/4 cup apple cider vinegar
1/4 teaspoon crushed red pepper
Salt

1. In a large skillet, cook the bacon over moderately low heat, stirring a few times, until it is crisp, about 5 minutes.  Using a slotted spoon, transfer the bacon to paper towels and let drain.
2. Pour off all but 3 tablespoons of the bacon fat in the skillet.  Add the potatoes and cook over moderate heat until they start to brown, about 3 minutes.  Stir and cook for about 2 minutes longer, until almost tender.
3. Add the diced red peppers and cook, stirring occasionally, until the potatoes and peppers are tender, about 5 minutes.
4. Add the corn kernels and cook, stirring, until heated through, about 3 minutes.
5. Transfer the vegetables to a large bowl and stir in the onion, cider vinegar, crushed red pepper and bacon.
6. Season the salad with salt and serve.  Enjoy!