Edamame Corn Chowder

Edamame Corn Chowder (Adapted from Everyday Food)

4 ounces bacon, cut crosswise into 1/2" strips
3/4 cup chopped onion
3 3/4 cups chicken broth
6 ounces red potato, cut into 1/2" cubes
1/2 teaspoon dried Italian seasoning
2 cups frozen shelled edamame
15 ounces can creamed corn
1/2 cup half-and-half
salt and fresh ground pepper

In a large saucepan, add bacon and cook over medium, until crisp - about 5 to 6 minutes. Scoop the bacon out and place on a couple sheets of paper towels to drain. Remove all but about 1 tablespoon of the bacon fat from the pan.

Stir in the onion - cook until softened, about 5 minutes. Stir in broth, chopped potato and Italian seasoning. Bring the mixture to a simmer and cook until the potato is tender, about 8 minutes.

Stir in edamame, creamed corn and half-and-half - season to taste with salt and pepper. Simmer mixture until edamame are tender, about 8 minutes. Serve with a scattering of the crisp bacon.

Makes 4 servings.

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