EDAMAME CORN CHOWDER

Edamame Corn Chowder image

This chowder gets a nutritional boost from the edamame.

Provided by Martha Stewart

Categories Food & Cooking Soups, Stews & Stocks Soup Recipes

Time 40m

Number Of Ingredients 9

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Ingredients

3 slices bacon (4 ounces), cut crosswise into 1/2-inch strips
1 medium onion, chopped
2 cans (14 1/2 ounces each) reduced-sodium chicken broth
1 red potato (6 ounces), scrubbed and cut into 1/2-inch cubes
1/2 teaspoon dried Italian seasoning
2 cups frozen shelled edamame
1 can (15 ounces) creamed corn
1/2 cup half-and-half
Coarse salt and ground pepper

Steps:

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.

Nutrition Facts : Calories 313 g, Fat 9 g, Fiber 5 g, Protein 17 g

*** Explore more Edamame Corn Chowder Recipes »

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