I'm making tonight a laid-back Monday night by chilling in front of the tube with a bowl of homemade soup. I'll be giving an old Winter standby, corn chowder, a facelift with two ingredients that have been very big this decade: leftover bacon, for smokiness, and frozen, shelled edamame, to up the protein ante.
To turn this hearty stew into a weeknight feast, I'm going to serve it with some crusty garlic bread and a mixed green salad. The result is a satisfying meal that takes minutes to make. Interested? Then keep reading for the recipe.
- 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
- 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.
- Soups/Stews, Chowder
- North American
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