Don’t know about you, but I love a good chowder. Unfortunately not so much in the summer when it’s hot outside. However, when I saw this recipe from our friend Katherine at CookWithWhatYouHave.com, I knew I had to share it with you. Can’t wait to try it out this weekend! If you agree, be sure to let us know how you liked it…
No time for chowder but have the same ingredients on hand, more or less? Make this, robust and bright salad with a buttermilk dressing. Skip the bacon, add a few diced cherry tomatoes or any other variation–cilantro or basil instead of parsley . . .
Serves 4 as light main course
Ingredients:
4-5 ears corn, kernels cut off the cob
3 slices bacon, fried, cooled and chopped (optional, see headnote)
5-6 small to medium potatoes, boiled, cooled and diced
3 tablespoons onion, thinly sliced or finely diced
1/3 cup chopped, fresh parsley
Dressing:
1/3 cup buttermilk or plain yogurt
2 tablespoons cider vinegar, more to taste
3 tablespoons olive oil
1 teaspoon Dijon-style mustard
1/4 teaspoon freshly ground black pepper
1/2 teaspoon salt
Preparation:
Cook the corn kernels in the pan in which you cooked the bacon, if you’re using bacon, for a few minutes until just heated through and tender. Or cook it in a teaspoon of butter and little splash of water.
Put all the salad ingredients in a serving bowl. Mix the dressing ingredients in a bowl or small jar. Dress, toss, taste and adjust for seasoning.
Hill Family Farm 