Edamame Corn Chowder

The perfect soup for bridging from Summer to Fall! My children love it!

1 pkg turkey bacon cut crosswise
1 med onion, chopped
1 box veggie broth (the original recipe calls for 2 cans chicken broth)
2 red potatoes, scrubbed and cut into 1/2 inch cubes
1/2 teaspoon each basil, thyme, oregano
2 cups frozen shelled edemame (soy beans)
1 can creamed corn
1/2 cup half and half
coarse sea salt
ground pepper.

1. In a large sauce pan, cook bacon over medium heat until browned and crisp (5min). Remove with a slotted spoon and drain on a plate lined with a paper towel. Pour off all the fat but 1 T from pan (don’t pour it down the sink!)

2. Add onion, cook, stirring, until soft, 4-5 min. Add broth, potato, and dried herbs. Simmer until potato is just tender, about 8 minutes.

3. Stir in edemame, creamed corn, and half and half. Simmer with salt and peper until edemame is soft but not mushy. About 10 minutes.

4. Serve chowder with bacon crumbles sprinkled on the top

This reciepe was adapted from Martha Stewart’s magazine, Everyday Cooking. I switched the type of broth, increased the bacon and potatoes and adujsted the cooking times.