Bacon-Corn Chowder Salad

BACON-CORN CHOWDER SALAD
4 thick slices of hickory smoked bacon or plain (cut crosswise, ½” thick)
1 lb. Yukon gold potatoes, peeled and cut into ½” dice
1 of each color (red, orange, yellow) bell pepper, cut into ½” dice
8 ears of sweet corn, kernels removed
1 red onion, thinly sliced
¼ c. apple cider vinegar
½ t. crushed red pepper flakes
Salt, black pepper

1. In large skillet, cook bacon, stirring, until crisp. With slotted spoon, transfer bacon to paper towels and drain.
2. Pour off excess bacon oil but keeping 3-4 T. in skillet.
3. Add potatoes and cook until start to brown, about 3-4 minutes. Stir and cook another 2-3 minutes until almost tender.
4. Add diced peppers, cook and stir occasionally, until peppers and potatoes are tender.
5. Add corn and cook until heated throughout.
6. Transfer the veggies to bowl, stir in onion, vinegar, crushed red paper and bacon.
7. Mix and season to taste. Serve warm or cold.