Corn Chowder + Bacon with Green Salad - Ends + Stems with Chef Alison

Ingredients

• 1 ⁄ 4 pound Bacon
• 2 Tablespoons Unsalted Butter
• 1 clove Garlic (minced)
• 1 Yellow Onion (small dice)
• 1 1 ⁄ 2 teaspoons Kosher Salt (divided)
• 1 pound Yukon Gold Potatoes (or red skinned, or white potatoes)
• 4 cups Chicken Stock (or vegetable stock)
• 4 cups Fresh Corn Kernels (save the cobs too!)
• 2 cups Whole Milk
• 1 teaspoon Sherry Vinegar
• 1 ⁄ 4 teaspoon Dijon Mustard
• 1 Tablespoon Extra Virgin Olive Oil
• 4 cups Spring Mix Salad Greens
• 1 Tablespoon Fresh Parsley (optional, chopped, for garnish)
• 1 ⁄ 4 teaspoon Cayenne Pepper (optional)
• 1 ⁄ 4 teaspoon Black Pepper (to taste)