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Corn Chowder Salad

August 14, 2020

This recipe is from the Beekman Boys, Josh and Brent.  This is their website: Beekman 1802.  They used to give out some of their recipes, I think from their cookbooks and this is how I acquired it but it’s no longer available on-line.  They also had a TV show which we used to watch, they had just bought the farm in New York and were trying to figure out how to farm and make money.  Interesting.

Anyway this is very delicious.  I doubled the recipe because 6 ears made 6 cups of corn kernels (which is what I had) and I happened to have enough of everything else, sort of, except the pepper.  You could actually eliminate the bell pepper altogether,  mine cooked to nothing.  And since there is a moratorium on red onion, I used 2 large shallots instead.  If and when you can buy a red onion, finely dice/slice it and soak it in cold water for 5 minutes and then drain.  This gets rid of any over powering flavor of onion and you are just left with sweetness.

“Not really a corn chowder but made with the same ingredients that might go into one, this is a burst of summer.  When corn season is over, you can substitute 3 cups of frozen corn kernels……” per the Boys.

Corn Chowder Salad from the Beekman Boys

This ingredient list is for once the recipe.  You can double as I did:

2 teaspoons olive oil

3 slices bacon (2 ounces), cut into 1/2 inch pieces

8 ounces of potatoes, peeled (unless they are very young like mine were) and cut into 1/2 inch dice ( I just cut my little potatoes in half)

1 red bell pepper (optional) , ribs and seeds discarded, and cut into 1/2 inch dice

3-6 ears of corn, depending how big they are, shucked and kernels scraped from the cob with a knife, to equal 3 cups

1 small red onion, halved and thinly sliced or diced

2 tablespoon cider vinegar

1/2 teaspoon kosher salt

10 twists of fresh ground pepper

In a very large skillet, heat the oil over medium-low.  Add the bacon and cook until crisp, about 5 minutes.  Using a slotted spoon, transfer the bacon to a plate covered with paper towels.  Measure the fat remaining in the pan.  You need 2 tablespoon.  If not enough bacon fat, add olive oil to make up the difference.  Place bacon fat/olive oil back into pan.

Add the potatoes to the skillet and cook, stirring occasionally until they are golden brown, about 5 minutes.  Add the bell pepper (optional) and cook with the potatoes for another 5-8 minutes, until the potatoes are tender.  Add the corn and cook for 5 minutes until really hot.  Transfer to a very large bowl and add onion, cider vinegar, bacon, kosher salt and fresh ground pepper.

Serve warm, room temperature or cold.


I got this awesome way of cutting corn from Half Baked Harvest, I was watching one of her stories on Instagram, and she did this really quickly.  You need a very sharp knife though.  I just happened to buy a new bread knife and it’s super sharp (I cut myself unpacking it, of course).  This technique works really well and doesn’t make a huge mess either.  Place corn on cutting board and slice off corn kernels, about 3-4 rows at a time:

I got these potatoes (and corn) from Dykeman’s Farm Market, in Pawling, NY.  Cute little potatoes that I just cut in half, and did not peel:

bacon weighed and then chopped:

pepper (and I only had a green), this is only one and you could definitely leave the pepper out:

thinly sliced shallots:

mise en place:

cooking bacon:

olive oil/bacon fat left over that you will use:

to cook the potatoes:

add pepper if you wish:

then corn:

put in bowl and add bacon, shallots and cider vinegar:

stir together and serve, hot, room temperature or cold:  ( I love the versatility here)


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