Edamame Corn Chowder

Submitted by ratherbeswimmin

"Betty Crocker"

 

• Ready In: 35mins
• Ingredients: 11
• Serves: 6

ingredients

• 4 slices bacon, chopped
• 1 medium onion, chopped (1/2 cup)
• 1 (12 ounce) bag frozen shelled edamame
• 2 tablespoons all-purpose flour
• 3⁄4 teaspoon salt
• 1⁄4 teaspoon pepper
• 4 cups milk
• 1 (14 3/4 ounce) can cream-style corn
• 1 (11 ounce) can sweet whole kernel corn
• 4 cups frozen southern-style diced hash brown potatoes, thawed
• chopped fresh parsley

directions

1. In a 4-quart saucepan, cook bacon over medium heat until crisp; drain on paper towel.
2. Reserve 1 tablespoon drippings in pan.
3. Cook onion in drippings about 2 minutes, stirring frequently, until soft.
4. Using wire whisk, stir in flour, salt, and pepper.
5. Cook and stir over med-high heat.
6. Stir in milk; heat to boiling, stirring constantly; boil and stir 1 minute.
7. Stir in edamame, cream corn, whole kernel corn, potatoes, and cooked bacon.
8. Heat to boiling; reduce heat to low; simmer 10-15 minutes or until potatoes are tender.
9. Sprinkle each serving with parsley.