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

Thanksgiving: Corn Pudding

I love Corn Pudding... It's a southern tradition, or at least I think so. We made this delightful side dish a tad less fatening by using less butter, fat-free milk and fat-free cream, egg beaters, and splenda blend rather than just sugar... It was yummy! I'm giving you the regular recipe because I think it's best if you try it the real way first :-)

CORN PUDDING

6 ears of sweet corn, cut off cob
½ cup butter, melted
6 eggs
4 Tbsp. flour
3 ½ cups whole milk
3/4 cup sugar

Preheat oven to 350. Blend eggs well. Add flour and sugar, and blend well. Add milk and blend. Mix in corn and butter. Pour in casserole dish sprayed with Pam. Bake at 350 for about 45 minutes. When pudding is done, the center should be solid and the top should have a nice golden brown color. Let rest for 15 minutes. Serve warm.