Edamame Corn Chowder

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 4 slices bacon, chopped
• 1 medium onion, chopped (1/2 cup)
• 1 (12 ounce) bag frozen shelled edamame
• 2 tablespoons all-purpose flour
• 3/4 teaspoon salt
• 1/4 teaspoon pepper
• 4 cups milk
• 1 (14 3/4 ounce) can cream-style corn
• 1 (11 ounce) can sweet whole kernel corn
• 4 cups frozen southern-style diced hash brown potatoes, thawed
• chopped fresh parsley

Recipe

• 1 in a 4-quart saucepan, cook bacon over medium heat until crisp; drain on paper towel.
• 2 reserve 1 tablespoon drippings in pan.
• 3 cook onion in drippings about 2 minutes, stirring frequently, until soft.
• 4 using wire whisk, stir in flour, salt, and pepper.
• 5 cook and stir over med-high heat.
• 6 stir in milk; heat to boiling, stirring constantly; boil and stir 1 minute.
• 7 stir in edamame, cream corn, whole kernel corn, potatoes, and cooked bacon.
• 8 heat to boiling; reduce heat to low; simmer 10-15 minutes or until potatoes are tender.
• 9 sprinkle each serving with parsley.