Jalapeño Corn Chowder Salad

Corn Chowder Salad RECIPE

If you love the decadent deliciousness of a spicy jalapeño corn chowder in the colder months, then you will love this lightened up and chilled version. I replaced the heavy cream broth with Greek yogurt, which we all know is so good for us, and a dollop of sour cream to create a rich creamy texture. Toss in some crumbled bacon, corn, potatoes, top with fresh chives and you have yourself an awesome summertime side dish. Bring it to BBQ’s or serve it alongside grilled favorites.

Jalapeño Corn Chowder Salad

Yield: 6-8 servings

Serving Size: 1 cup

Jalapeño Corn Chowder Salad


  • 1 16oz bag of corn kernels (organic preferred), thawed
  • 6 small golden potatoes
  • 4 strips of bacon, (pasture raised nitrate free when possible)
  • 1 medium jalapeño, minced
  • 1/4 tsp garlic powder
  • 1/3 c chives, finely chopped, divided
  • 1/2 c Greek yogurt
  • 1/3 c sour cream
  • 2 tbsp olive oil
  • Sea salt and pepper to taste


  1. Fill a large pot with water half way, add potatoes and bring to a boil. Boil potatoes until fork tender, 30-40 minutes.
  2. Dice potatoes into 2 inch cubes and add to a large bowl.
  3. Drizzle potatoes with olive oil and toss to coat. Refrigerate for 20 minutes. This will help potatoes to not absorb the yogurt and sour cream later.
  4. Cook bacon in a pan until crispy, let cool on a paper towel and crumble into small pieces with a knife.
  5. Add corn, bacon, garlic powder, jalapeño and half of the chives to potatoes.
  6. Stir in yogurt and sour cream. Mix well and careful not to mash potatoes. Season with salt and pepper.
  7. Garnish with the rest of chives.
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Jalapeño Corn Chowder Salad by freshandfit.org



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