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Edamame Corn Chowder


This chowder gets a nutritional boost from the edamame.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, March 2006


  • 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


  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.

Reviews Add a comment

  • Kelly Braucht
    19 NOV, 2013
    Its different, so why not? Different taste all together, took me a few bites to get use to it. Not bad at all, just different. It gets better when the bacon juices get in there. Do add more bacon, would be good with chives on top too.
  • trbjab
    14 APR, 2013
    I make this recipe often. It is so good, so much better then my former favorite. It is easy, and one could substitute the edamame beans with almost anything. It is the best corn choweder ever. julia
  • girlwithcurlz
    14 AUG, 2012
    Made this soup with one small modification. I used 5% cream instead of half and half which is 10%. It turned out quite good. I would make it again.
  • juanNchas Rodriguez
    26 MAY, 2012
    This recipe is great! I changed it a bit. I added two sticks of celery and garlic with the onion, then I added the potato. After the potato was soft I took out half of them, then pureed the celery, onion, stock, potato in the blender with the cream. I then returned it to the pot and added the chunks of potato, cream corn, edamame and enough stock to make a good consistency. Much better texture this way than the listed way in the recipe I think. Great flavor, give it a try!
  • NewEngMom
    8 OCT, 2009
    Yummy chowder! Have made it more than once.
  • eicartleehr
    19 MAY, 2009
    Chickpeas MIGHT taste okay, but they're nothing like edamame. You'd be better off using another green veggie like lima beans, or maybe peas. It's the best with edamame, though. They're hard to find in PA too. I can find them frozen in one store here.
  • MissRed
    18 MAY, 2009
    edamame are just soybeans, may be canned soy beans?
  • Sweetpea4nz
    18 MAY, 2009
    I live in NZ and have never seen edamame here so was wondering if I could substitute them for chickpeas?
  • k8shivers
    30 AUG, 2008
    Awesome soup! It is a great end of summer delight!
  • pinkcupcake018
    15 JUL, 2008
    To make this yummy soup vegetarian, I simply omitted the bacon and cooked the onion in canola oil or olive oil - so delicious!