Monday, February 9, 2009

Edamame Corn Chowder *Untested*

This sounds like it would be quite yummy... variations could also be that you take out the edamame and use clams for a clam chowder type of soup...

Edamame Corn Chowder Inspired by Everyday food (tv show).
Serves 4

4 oz Canadian bacon or lean ham, diced
1 medium onion, chopped
2 14.5 oz cans chicken broth
1 red potato, scrubbed and cubed - you could use a white potato/baking style if you want
½ t dried Italian seasoning
2 C frozen shelled edamame
1 can creamed corn ( You could use 2 cups of frozen corn)
1 /2 C ff evaporated milk.
Salt and pepper.
1. In a large saucepan, cook bacon over medium heat until browned and crisp, 5 to 6 minutes. With a slotted spoon, transfer bacon to paper towels to drain. Pour off all but 1 tablespoon fat from pan.
2. Add onion, and cook, stirring occasionally until soft, 4 to 5 minutes. Add broth, potato, and Italian seasoning. Simmer until potato is just tender, about 8 minutes.
3. Stir in edamame, creamed corn, and milk; season with salt and pepper. Simmer until Edamame are tender, about 8 minutes. Serve chowder sprinkled with crumbled bacon

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