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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Edamame is an excellent source of protein and delicious tasting. This can be made into a more hearty chowder by adding 1 to 1 1/2 cups of cubed ham or chicken. Ingredients:
3 slices bacon, sliced into 1/2 inch pieces |
1 medium onion, chopped |
2 (14 1/2 ounce) cans reduced-sodium chicken broth |
1 red potatoes, cut into 1/2 inch cubes |
1/2 teaspoon dried italian seasoning |
1/8 teaspoon cayenne pepper (to taste) |
1 pinch nutmeg |
2 cups frozen edamame, shelled |
1 (15 ounce) can creamed corn |
1/2 cup half-and-half |
salt and pepper |
Directions:
1. In large dutch oven, cook bacon over medium heat until browned and crisp (approx 5 to 6 minutes). Transfer bacon to paper towels to drain. Pour off all but 1 tablespoon of the bacon fat.
2. Add onion, and cook until soft (approx. 4 to 5 minutes). Add potato, broth, Italian seasoning, cayenne pepper (add a little at a time and taste for your preference), and nutmeg. Simmer until potato is tender (approx. 8 minutes).
3. Stir in edamame, creamed corn, and half-and-half. Season to taste with salt and pepper. Simmer until edamame is tender.
4. Serve chowder sprinkled with crumbled bacon.
5. NOTES: Add 1 to 1 1/2 cups of cubed ham or chicken to make this a heartier chowder. Add cayenne pepper alittle at a time. I use 1/8 teaspoon because I like the chowder to be spicy.
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