Food & Cooking Recipes Soups, Stews & Stocks Soup Recipes Edamame Corn Chowder 3.7 (38) 11 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 25 mins Total Time: 40 mins Servings: 4 This chowder gets a nutritional boost from the edamame. Ingredients 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 Directions 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. 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. 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. Rate it Print