Edamame Corn Chowder

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.

• Ready In: 45 mins
• Serves: 4

Ingredients

• 3  slices bacon, sliced into 1/2 inch pieces
• 1  medium onion, chopped
• 2 (14 1/2ounce) 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

1. 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.
2. 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).
3. Stir in edamame, creamed corn, and half-and-half. Season to taste with salt and pepper. Simmer until edamame is tender.
4. Serve chowder sprinkled with crumbled bacon.
5. 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.