Corn Chowder Salad


Cooking Instructor & Nutrition Expert, Katherine Deumling made a delicious Corn Chowder Salad. Click here for more information about Katherine.

Corn Chowder Salad

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

  • 4-5 ears corn, kernels cut of 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 ??nely diced
  • 1/3 cup chopped, fresh parsley


  • 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