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Edamame Corn Chowder
Total Time: 40 Minutes
- 4 slices bacon, chopped
- 1 medium onion, chopped
- 1 12-ounce bag shelled edamame soybeans
- 2 tablespoons all-purpose flour
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
- 4 cups milk
- 1 can (14.75 ounces) cream style sweet corn
- 1 can (11 ounces) whole kernel sweet corn
- 4 cups frozen southern style hash browns
In 4-quart saucepan, cook bacon over medium heat until crisp. Drain, reserving 1 tablespoon drippings in pan. Cook onion in drippings, stirring frequently, about 2 minutes or until soft.
Using wire whisk, stir flour, salt and pepper into onion mixture. Cook over medium-high heat, stirring constantly. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute
Stir edamame, both cans corn, potatoes and reserved cooked bacon into milk mixture. Heat to boiling. Reduce heat to low; cover and simmer 10 to 15 minutes or until potatoes are tender.
I couldn't find edamame so I bought sugar snap peas instead. That worked just fine! I added some extra seasonings-garlic and a little more pepper, but you can do that all to taste!
Whenever you add flour to a soup, make sure to KEEP STIRRING! Otherwise it sticks to the bottom!
3/5. Definitely a different soup that is yummy! It isn't my favorite, but I'll definitely be making it again! It's super easy to make, and most stuff you already have on hand!