Warm Corn Chowder Salad with Bacon and Cider Vinegar Recipe

by | Jun 25, 2018

Photo by Susan Rowell-Bundy

Recipe provided by Chef Robert Patton, CEC, CCA, Campus Director for the Culinary Institute of Virginia

Whether you’re heading to a summer picnic or entertaining guests on the patio, this warm summer salad will bring out the best flavors of the season. In this take on corn chowder, we use fresh, local summer corn, local potatoes and bacon with cider vinegar.



4 thick slices of bacon (4 ounces)

1 pound local fingerling potatoes, cut into 1/4 inch rounds

2 red bell peppers, cut into 1/2-inch dice

8 ears of local corn, kernels removed

1 medium red onion, thinly sliced

1/4 cup cider vinegar

1/4 teaspoon crushed red pepper

Sea Salt


Method of Preparation

Cook the bacon in an oven at 375 degrees, flip slices over halfway through, and cook until it is crisp. Using tongs or a slotted spoon, transfer the bacon to paper towels and let drain. Reserve the bacon fat.

Once cool, cut the bacon crosswise in 1/2 inch thick pieces.

Using the reserved bacon fat, put 3 tablespoons of the bacon fat in a hot 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 bacon.

Season the salad with salt and serve.


Summer Wines

Summer wine pairing tips provided by Nikolay Dimitrov, culinary arts and wine program faculty at Culinary Institute of Virginia

Pairing wine with summer foods can be a daunting task but it doesn’t need to be. To choose a wine to pair with your summer favorites, consider the dish itself, are there any main flavors that stand out? For more delicate flavored foods—white-fleshed fish, vegetables, chicken breasts—pick a lighter wine. For stronger heartier foods—sausages, burgers, steaks—choose a robust wine that will hold up to those flavors. Both whites and reds are available in a wide range of styles and flavors, the dominant flavor is a key thing to consider when selecting a wine. Our suggestions below are merely suggestions, the best advice is to start somewhere and simply choose a wine you think you would enjoy and try it out. What could go wrong?



Maison Legrand Sauvignon Blanc, Charentais, France

Tasting Notes:

Straw yellow with green highlights supplying aromas of undergrowth and lemon. In the mouth there are notes of apple and lemon peel.

Suggested enjoyment:

Chilled to 40 degrees Fahrenheit, outside on the patio; as an aperitif; with a fresh summer salad with a citrus dressing.

Retail Price:




Jas des Vignes, Alpes de Hautes Provence, France

Tasting Notes:

Refreshing, with aromas of peach, cherry and melon. The palate is well balanced and fruit forward. The finish is long with hints of spice.

Suggested enjoyment:

All the time, every day…an outstanding choice that pairs well with most summer dishes.

Retail Price:




Vinos de Arganza Lagar de Robla ’12, Mencia, Castilla y Leon, Spain

Tasting notes:

Intense cherry red color with spice and red fruits aromas. Elegant and fruity character, well balanced on the palate.

Suggested enjoyment:

On its own, slightly chilled down to 65 degrees Fahrenheit, outside on the patio. Will pair well with soft cheeses; any game or stews. This wine can hold up to whatever you are throwing down on the grill.

Retail Price:


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