Edamame Corn Chowder
Total Time: 45 mins
Preparation Time: 25 mins
Cook Time: 20 mins
Ingredients
- Servings: 4
- 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
Recipe
- 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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