Edamame Corn Chowder

A different flavor for an easy soup!


I have a picture, but for some reason blogger isn't letting me upload it. Check out the picture at bettycrocker.com!


Edamame Corn Chowder
Total Time: 40 Minutes
Serves: Six

• 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.

The Changes

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!

The Lessons

Whenever you add flour to a soup, make sure to KEEP STIRRING! Otherwise it sticks to the bottom!

The Verdict

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!