Edamame Corn Chowder

Recipe by Donna S.
READY IN: 45mins


  • 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
  • 12
    teaspoon dried Italian seasoning
  • 18
    teaspoon cayenne pepper (to taste)
  • 1
    pinch nutmeg
  • 2
    cups frozen edamame, shelled
  • 1
    (15 ounce) can creamed corn
  • 12
  • salt and pepper


  • 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.