Recipe by Donna S.
Edamame is an excellent source of protein and delicious tasting. This can be made into a more hearty chowder by adding 1 to 1 1/2 cups of cubed ham or chicken.
Top Review by Ms B.
This is a good soup that is very easy to prepare. I downsized by only using 1 can of chicken broth, but still used the full can of creamed corn, a full red potato and about 1.5 cups of edamame. The flavor is good and rich without being too heavy.
- 3 slices bacon, sliced into 1/2 inch pieces
- 1 medium onion, chopped
- 2 (14 1/2 ounce) cans reduced-sodium chicken broth
- 1 red potatoes, cut into 1/2 inch cubes
- 1⁄2 teaspoon dried Italian seasoning
- 1⁄8 teaspoon cayenne pepper (to taste)
- 1 pinch nutmeg
- 2 cups frozen edamame, shelled
- 1 (15 ounce) can creamed corn
- 1⁄2 cup half-and-half
- salt and pepper
Directions See How It's Made
- In large dutch oven, cook bacon over medium heat until browned and crisp (approx 5 to 6 minutes). Transfer bacon to paper towels to drain. Pour off all but 1 tablespoon of the bacon fat.
- Add onion, and cook until soft (approx. 4 to 5 minutes). Add potato, broth, Italian seasoning, cayenne pepper (add a little at a time and taste for your preference), and nutmeg. Simmer until potato is tender (approx. 8 minutes).
- Stir in edamame, creamed corn, and half-and-half. Season to taste with salt and pepper. Simmer until edamame is tender.
- Serve chowder sprinkled with crumbled bacon.
- NOTES: Add 1 to 1 1/2 cups of cubed ham or chicken to make this a heartier chowder. Add cayenne pepper alittle at a time. I use 1/8 teaspoon because I like the chowder to be spicy.