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Spicy Corn Chowder Salad

Spicy Corn Chowder Salad

This heart salad combines the elements of corn chowder with fresh and bright summertime flavors.
Prep Time 10 minutes
Cook Time 15 minutes
Course Salad
Servings 4

Equipment

  • 1 stockpot
  • 1 skillet
  • 1 serving bowl

Ingredients
 
 

Sausage Potato Salad

  • 1 pkg al fresco Spicy Jalapeno Chicken Sausage, sliced
  • 1 lbs red potatoes
  • 2 ears corn
  • 1 shallot, minced
  • 1 jalapeno, diced Remove seeds for less heat if desired
  • 2-3 green onions, chopped
  • 1 tbsp fresh cilantro, chopped
  • 1/2 tsp black pepper
  • 1 tbsp salt

Dressing

  • 1/4 cup olive oil
  • 2 tbsp red wine vinegar
  • 1 garlic clove, grated
  • 1 tbsp Dijon mustard
  • salt and pepper to taste

Instructions
 

  • Bring a large pot of water to a boil. Season with salt.
  • Slice the potatoes into halves or quarters depending upon the size. Add to the boiling water.
  • Allow to boil for 5-7 minutes or until just fork tender. Remove from the pot and allow to drain.
  • Return the water to a boil. Add the corn and cook for 5 minutes. You can also grill the corn, sauté it, or air fry it.
  • Allow the corn to cool.
  • Cut the kernels of corn from the cob.
  • Add the potatoes, sausage, shallots, and jalapenos. Mix to combine.
  • Add the ingredients for the dressing to a jar with a lid. Cover and shake vigorously until emulsified.
  • Pour the dressing over the potato and sausage mixture and toss to fully coat.
  • Garnish with cilantro and green onions.
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