6 bacon strips, diced
2 medium onions, chopped
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7½ cups reduced-sodium chicken broth
2 red potatoes, cut into small cubes
1 teaspoon dried Italian seasoning
4 cups frozen shelled edamame
2 cans (15 ounces each) cream-style corn
1 cup half-and-half
Salt and freshly ground pepper
In a large soup pot, cook the bacon over medium heat until browned and crisp, 5 to 6 minutes. With a slotted spoon, transfer the bacon to paper towels to drain. Pour off all but 1 tablespoon fat.
Add the onions to the bacon fat and cook, stirring occasionally, until soft, 4 to 5 minutes. Add the broth, potatoes and Italian seasoning. Simmer until the potatoes are just tender, about 6 minutes.
Stir in the edamame, corn and half-and-half. Season with salt and pepper to taste. Simmer until the edamame are tender, about 8 minutes. Serve the chowder sprinkled with the reserved bacon.
Serves six to eight.
"Soup Night" by Maggie Stuckey (2013 Storey Publishing)