Adventures Recipes

Monday, February 27, 2006

Edamame Corn Chowder

Edamame Corn Chowder
Adapted from Everyday Food, March 2006, page 141
4 ounces bacon, cut crosswise
1 medium onion, chopped
32 ounces chicken stock
1 Yukon Gold potato (about 6 ounces), peeled and cut into 1/2-inch dice
1/2 teaspoon dried Italian seasoning
2 cups frozen shelled edamame
1 can (15 ounce) creamed corn
1/2 cup fat-free half and half
Salt and freshly ground pepper to taste

1. In large saucepan, cook bacon over medium heat until browned and crisp. Remove with a slotted spoon to paper towels to drain. Pour off all but 1 tablespoon bacon drippings.
2. 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.
3. Add edamame, creamed corn, and half-and-half; season with salt and pepper. Simmer until edamame are tender, about 8 minutes. Serve chowder with crumbled bacon. Makes 4 servings.


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