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Edamame Corn Chowder

  • Prep:
  • Total Time:
  • Servings: 4
Edamame Corn Chowder

Source: Everyday Food, March 2006

Ingredients

  • 3 slices bacon (4 ounces), cut crosswise into 1/2-inch strips
  • 1 medium onion, chopped
  • 2 cans (14 1/2 ounces each) reduced-sodium chicken broth
  • 1 red potato (6 ounces), scrubbed and cut into 1/2-inch cubes
  • 1/2 teaspoon dried Italian seasoning
  • 2 cups frozen shelled edamame
  • 1 can (15 ounces) creamed corn
  • 1/2 cup half-and-half
  • Coarse salt and ground pepper

Directions

  1. In a large saucepan, cook bacon over medium heat until browned and crisp, 5 to 6 minutes. With a slotted spoon, transfer bacon to paper towels to drain. Pour off all but 1 tablespoon fat from pan.

  2. Add onion, and cook, stirring occasionally until soft, 4 to 5 minutes. Add broth, potato, and Italian seasoning. Simmer until potato is just tender, about 8 minutes.

  3. Stir in edamame, creamed corn, and half-and-half; season with salt and pepper. Simmer until edamame are tender, about 8 minutes. Serve chowder sprinkled with crumbled bacon.

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