Warm Corn Chowder Salad

Adapted from Food & Wine

Serves 6-8

4 thick slices of bacon (4 ounces), chopped
1 pound Yukon gold potatoes, peeled and cut into 1/2-inch dice
1 jalapeno, minced
8 ears of corn, kernels removed
1 medium red onion, thinly sliced
1/4 cup cider vinegar
Salt
Snipped chives (optional)

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 jalapenos 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, and bacon. Season the salad with salt.  Garnish with chives (if desired) and serve.