Edamame Corn Chowder

  • Author: Meagan


A fast but tasty soup from Everyday Food – I only altered it to fit the ingredients that I had in the house and I made a note to myself that next time I would also add a drained can of kernel corn.  If you can’t find bags of shelled edamame, try organic or Asian grocery stores.



Edamame Corn Chowder

1 onion, finely chopped

2 medium sized red potatoes, cleaned, skins left on and cut into 1 cm. cubes

1 t. italian seasoning

1 L. chicken broth (1 box)

1, 450 g bag of frozen, shelled edamame

1 can (14 oz/398 mL) creamed corn

1/2 c. half and half

salt and pepper

crumbled bacon for garnish


In a large saucepan, cook the onion in a bit of oil until soft, about 5 minutes.  Add the potato, seasoning and broth and simmer for another 5 minutes.  Stir in the edamame, creamed corn (kernel corn if you decide to use it) and half and half, bring it to a light boil and simmer for another 10 minutes or so until the edamame are cooked and the potato cubes are tender.  Season as needed with salt and pepper and serve with a spoonful of crumbled bacon on top.

  • Category: Beans, Corn, Soup


From Meagan's Kitchen

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