Edamame Corn Chowder

Prep Time:
25 mins
Total Time:
40 mins

This chowder gets a nutritional boost from the edamame.


  • 3 slices bacon (4 ounces), cut crosswise into ½-inch strips

  • 1 medium onion, chopped

  • 2 cans (14 ½ ounces each) reduced-sodium chicken broth

  • 1 red potato (6 ounces), scrubbed and cut into ½-inch cubes

  • ½ teaspoon dried Italian seasoning

  • 2 cups frozen shelled edamame

  • 1 can (15 ounces) creamed corn

  • ½ 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.

Related Articles