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Edamame Corn Chowder
Edamame Corn Chowder
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Prep Time:
40 minutes
Total Time:
40 minutes
Elevate your chowder with creamy texture and bold flavor by adding green soybeans to a base of hash browns and corn.
Ingredients:
  • 4 slices bacon, chopped
  • 1 medium onion, chopped (1/2 cup)
  • 1 bag (12 oz) frozen shelled edamame (green) soybeans
  • 2 tablespoons all-purpose flour
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 cups milk
  • 1 can (14.75 oz) cream style sweet corn
  • 1 can (11 oz) whole kernel sweet corn
  • 4 cups frozen southern-style diced hash brown potatoes (from 32-oz bag), thawed
  • Chopped fresh parsley, if desired
Instructions:
  • In a 4-quart saucepan, crisp up bacon over medium heat. Set aside the bacon, leaving 1 tablespoon of drippings in the pan. Saute onion in the drippings for about 2 minutes until soft, while stirring frequently.
  • Whisk in flour, salt, and pepper into onion mixture, cooking over medium-high heat while stirring constantly. Pour in milk and bring to a boil, stirring constantly. Boil and stir for 1 minute.
  • Combine edamame, both cans of corn, potatoes, and reserved cooked bacon into the creamy milk mixture. Bring it to a boil, then reduce heat to low, cover, and simmer for 10 to 15 minutes until potatoes are tender.
  • Garnish each serving with fresh parsley.

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