Edamame Corn Chowder

Name: Edamame Corn Chowder
Ingredients: 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

11 ingredients

5 steps

Ingredients

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

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.