Warm Corn Chowder Salad with Bacon and Cider Vinegar - Northern Michigan's News Leader

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.

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. Add the diced red peppers and cook, stirring occasionally, until the potatoes and peppers are tender, about 5 minutes. Add the corn kernels and cook, stirring until heated through, about 3 minutes.

Transfer the vegetables to a large bowl and stir in the onion, cider vinegar, crushed red pepper and the bacon. Season the salad with salt and serve.