Edamame Corn Chowder

Directions

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