Edamame Corn Chowder


Prep time: 25 Minutes

Total time: 40 Minutes

Yield: Serves 4



  • 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
  • 1/2 teaspoon dried Italian seasoning
  • 2 cups frozen shelled edamame
  • 1 can (15 ounces) creamed corn
  • 1/2 cup half-and-half
  • Coarse salt and ground pepper


  1. 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.
  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. 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.

Nutrition Info

Per serving: 313 calories; 9.4 grams fat; 17 grams protein; 39.2 grams carbohydrates; 5.9 grams fiber
Presented by:
Produced by: