EDAMAME CORN CHOWDER
Not just a nibble to enjoy with sushi, green soybeans add flavor and texture to a creamy chowder made with frozen hash browns and canned corn.
Provided by Betty Crocker Kitchens
Categories Lunch
Time 40m
Yield 6
Number Of Ingredients 11
Steps:
- 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.
- Top each serving with parsley.
Nutrition Facts : Calories 420, Carbohydrate 64 g, Cholesterol 20 mg, Fiber 8 g, Protein 19 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 840 mg, Sugar 15 g, TransFat 0 g
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