Edamame Corn Chowder

“Edamame is an excellent source of protein and delicious tasting. This can be made into a more hearty chowder by adding 1 to 1 1/2 cups of cubed ham or chicken.”

Ingredients Nutrition

  • 3 slices bacon, sliced into 1/2 inch pieces
  • 1 medium onion, chopped
  • 2 (14 1/2 ounce) cans reduced-sodium chicken broth
  • 1 red potatoes, cut into 1/2 inch cubes
  • 12 teaspoon dried Italian seasoning
  • 18 teaspoon cayenne pepper (to taste)
  • 1 pinch nutmeg
  • 2 cups frozen edamame, shelled
  • 1 (15 ounce) can creamed corn
  • 12 cup half-and-half
  • salt and pepper


  1. In large dutch oven, cook bacon over medium heat until browned and crisp (approx 5 to 6 minutes). Transfer bacon to paper towels to drain. Pour off all but 1 tablespoon of the bacon fat.
  2. Add onion, and cook until soft (approx. 4 to 5 minutes). Add potato, broth, Italian seasoning, cayenne pepper (add a little at a time and taste for your preference), and nutmeg. Simmer until potato is tender (approx. 8 minutes).
  3. Stir in edamame, creamed corn, and half-and-half. Season to taste with salt and pepper. Simmer until edamame is tender.
  4. Serve chowder sprinkled with crumbled bacon.
  5. NOTES: Add 1 to 1 1/2 cups of cubed ham or chicken to make this a heartier chowder. Add cayenne pepper alittle at a time. I use 1/8 teaspoon because I like the chowder to be spicy.

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