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 | ingredients |
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3 slices bacon (4 ounces), cut crosswise into ½-inch strips
1 medium onion, chopped
2 cans (14.5 ounces each) reduced-sodium chicken broth
1 red potato (6 ounces), scrubbed and cut into ½-inch cubes
½ teaspoon dried Italian seasoning
2 cups frozen shelled edamame
1 can (15 ounces) creamed corn
½ cup half-and-half
Coarse salt and ground pepper |
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Edamame Corn Chowder |
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Serves 4 | Prep time: 25 minutes| Total time: 40 minutes |
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- 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.
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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.
Per serving: 313 calories; 9.4 grams fat; 17 grams protein; 39.2 grams carbohydrates; 5.9 grams fiber
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