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.