Chicken, Corn and Edamame Chowder

Chicken, Corn and Edamame Chowder

To turn this hearty Chicken, Corn and Edamame Chowder into a weeknight feast, serve it with some crusty garlic bread and a mixed green salad. The result is a staggering meal that takes minutes to make.


4 slices quality thick-cut bacon, cut into ½-inch strips
1 medium onion, diced
8 cups reduced-sodium organic
chicken or vegetable broth
2 red potatoes (2 cups) peeled and cut into ½-inch dice
¾ teaspoon dried Italian seasoning
2 cups frozen shelled edamame
1 (15-ounce) can creamed corn
2 cups (cooked) shredded rotisserie chicken or canned chicken (undrained)
1½ cups half-and-half
⅛ teaspoon sea salt
⅛ teaspoon freshly ground black pepper
½ cup fresh basil, chopped


In a heavy soup pot over medium heat, cook the bacon until crisp. Transfer to a paper-towel lined plate, set aside. Add the onions to the bacon fat and cook, stirring occasionally until soft. Add the broth, potatoes and Italian seasoning. Bring to a simmer and cook, stirring occasionally, until potatoes are tender. Stir in the edamame, creamed corn, chicken, half-and-half and reserved bacon; season with salt and pepper. Stir in the fresh basil. Simmer until edamame are tender.

Divide the warm soup among bowls and serve.

Serves 4

What are Edamame? Japanese for “beans on a branch” ‒ are a type of soybean that’s picked when young, plump and tender (as opposed to field soybeans, which are harvested when mature and dry). Edamame have a sweet, nutty flavor. Think of them as an alternative to fava beans or lima beans.

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