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Gallery Edamame Corn Chowder Recipe Summary prep: 25 mins total: 40 mins Servings: 4

Ingredients Ingredient Checklist 3 slices bacon (4 ounces), cut crosswise into 1/2-inch strips 1 medium onion, chopped 2 cans (14 1/2 ounces each) reduced-sodium chicken broth 1 red potato (6 ounces), scrubbed and cut into 1/2-inch cubes 1/2 teaspoon dried Italian seasoning 2 cups frozen shelled edamame 1 can (15 ounces) creamed corn 1/2 cup half-and-half Coarse salt and ground pepper

Gallery Edamame Corn Chowder

Recipe Summary prep: 25 mins total: 40 mins Servings: 4

Edamame Corn Chowder

Edamame Corn Chowder

Edamame Corn Chowder

Recipe Summary prep: 25 mins total: 40 mins Servings: 4

Recipe Summary

prep: 25 mins total: 40 mins

Servings: 4

prep: 25 mins

total: 40 mins

prep:

25 mins

total:

40 mins

Servings: 4

4

Ingredients

Ingredients

  • 3 slices bacon (4 ounces), cut crosswise into 1/2-inch strips 1 medium onion, chopped 2 cans (14 1/2 ounces each) reduced-sodium chicken broth 1 red potato (6 ounces), scrubbed and cut into 1/2-inch cubes 1/2 teaspoon dried Italian seasoning 2 cups frozen shelled edamame 1 can (15 ounces) creamed corn 1/2 cup half-and-half Coarse salt and ground pepper

Directions

In a large saucepan, cook bacon over medium heat until browned and crisp, 5 to 6 minutes. With a slotted spoon, transfer bacon to paper towels to drain. Pour off all but 1 tablespoon fat from pan.

Add onion, and cook, stirring occasionally until soft, 4 to 5 minutes. Add broth, potato, and Italian seasoning. Simmer until potato is just tender, about 8 minutes.

Stir in edamame, creamed corn, and half-and-half; season with salt and pepper. Simmer until edamame are tender, about 8 minutes. Serve chowder sprinkled with crumbled bacon.

Reviews (11)

 Add Rating & Review     38 Ratings   5 star values:        11    4 star values:        11    3 star values:        9    2 star values:        7    1 star values:        0

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Reviews (11)

Add Rating & Review     38 Ratings   5 star values:        11    4 star values:        11    3 star values:        9    2 star values:        7    1 star values:        0

Add Rating & Review

38 Ratings 5 star values: 11 4 star values: 11 3 star values: 9 2 star values: 7 1 star values: 0

38 Ratings 5 star values: 11 4 star values: 11 3 star values: 9 2 star values: 7 1 star values: 0

38 Ratings 5 star values: 11 4 star values: 11 3 star values: 9 2 star values: 7 1 star values: 0

  • 5 star values: 11 4 star values: 11 3 star values: 9 2 star values: 7 1 star values: 0

    Martha Stewart Member     Rating: 4 stars       11/19/2013   Its different, so why not? Different taste all together, took me a few bites to get use to it. Not bad at all, just different. It gets better when the bacon juices get in there. Do add more bacon, would be good with chives on top too.  

Martha Stewart Member     Rating: 5 stars       04/14/2013   I make this recipe often. It is so good, so much better then my former favorite. It is easy, and one could substitute the edamame beans with almost anything. It is the best corn choweder ever. julia  

Martha Stewart Member     Rating: Unrated       08/14/2012   Made this soup with one small modification. I used 5% cream instead of half and half which is 10%. It turned out quite good. I would make it again.  

Martha Stewart Member     Rating: 5 stars       05/26/2012   This recipe is great! I changed it a bit. I added two sticks of celery and garlic with the onion, then I added the potato. After the potato was soft I took out half of them, then pureed the celery, onion, stock, potato in the blender with the cream. I then returned it to the pot and added the chunks of potato, cream corn, edamame and enough stock to make a good consistency. Much better texture this way than the listed way in the recipe I think. Great flavor, give it a try!  

Martha Stewart Member     Rating: Unrated       10/08/2009   Yummy chowder! Have made it more than once.  

Martha Stewart Member     Rating: Unrated       05/19/2009   Chickpeas MIGHT taste okay, but they're nothing like edamame. You'd be better off using another green veggie like lima beans, or maybe peas. It's the best with edamame, though. They're hard to find in PA too. I can find them frozen in one store here.  

Martha Stewart Member     Rating: Unrated       05/18/2009   edamame are just soybeans, may be canned soy beans?  

Martha Stewart Member     Rating: Unrated       05/18/2009   I live in NZ and have never seen edamame here so was wondering if I could substitute them for chickpeas?  

Martha Stewart Member     Rating: Unrated       08/30/2008   Awesome soup! It is a great end of summer delight!  

Martha Stewart Member     Rating: Unrated       07/15/2008   To make this yummy soup vegetarian, I simply omitted the bacon and cooked the onion in canola oil or olive oil - so delicious!  

Martha Stewart Member     Rating: Unrated       02/19/2008   easy, quick and delicious! i used real bacon bits purchased from the grocery store instead of frying my own bacon and it probably didn't make much difference taste-wise.

    Martha Stewart Member

    Rating: 4 stars 11/19/2013

Its different, so why not? Different taste all together, took me a few bites to get use to it. Not bad at all, just different. It gets better when the bacon juices get in there. Do add more bacon, would be good with chives on top too.

Rating: 4 stars

Rating: 5 stars 04/14/2013

I make this recipe often. It is so good, so much better then my former favorite. It is easy, and one could substitute the edamame beans with almost anything. It is the best corn choweder ever. julia

Rating: 5 stars

Rating: Unrated 08/14/2012

Made this soup with one small modification. I used 5% cream instead of half and half which is 10%. It turned out quite good. I would make it again.

Rating: Unrated

Rating: 5 stars 05/26/2012

This recipe is great! I changed it a bit. I added two sticks of celery and garlic with the onion, then I added the potato. After the potato was soft I took out half of them, then pureed the celery, onion, stock, potato in the blender with the cream. I then returned it to the pot and added the chunks of potato, cream corn, edamame and enough stock to make a good consistency. Much better texture this way than the listed way in the recipe I think. Great flavor, give it a try!

Rating: Unrated 10/08/2009

Yummy chowder! Have made it more than once.

Rating: Unrated 05/19/2009

Chickpeas MIGHT taste okay, but they’re nothing like edamame. You’d be better off using another green veggie like lima beans, or maybe peas. It’s the best with edamame, though. They’re hard to find in PA too. I can find them frozen in one store here.

Rating: Unrated 05/18/2009

edamame are just soybeans, may be canned soy beans?

I live in NZ and have never seen edamame here so was wondering if I could substitute them for chickpeas?

Rating: Unrated 08/30/2008

Awesome soup! It is a great end of summer delight!

Rating: Unrated 07/15/2008

To make this yummy soup vegetarian, I simply omitted the bacon and cooked the onion in canola oil or olive oil - so delicious!

Rating: Unrated 02/19/2008

easy, quick and delicious! i used real bacon bits purchased from the grocery store instead of frying my own bacon and it probably didn’t make much difference taste-wise.

All Reviews for Edamame Corn Chowder

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Edamame Corn Chowder

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest