Corn Chowder Recipe With Edamame

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Cream-style corn replaces some of the fat content typically found in Corn Chowder Recipes.
Cream-style corn replaces some of the fat content typically found in Corn Chowder Recipes.
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“Soup Night,” by Maggie Stuckey, not only offers more than 90 soup recipes and over 40 recipes for sides, salads and desserts, but also suggests simple ideas for gathering friends and neighbors together in the spirit of community.
“Soup Night,” by Maggie Stuckey, not only offers more than 90 soup recipes and over 40 recipes for sides, salads and desserts, but also suggests simple ideas for gathering friends and neighbors together in the spirit of community.

What Maggie Stuckey has found and documented in this gorgeous four-color cookbook is that the humble idea of gathering friends and neighbors on a regular basis for a casual night of soup and sides has an extraordinarily positive ripple effect on children, senior citizens, families and communities at large. The idea of breaking bread is deep-rooted in American tradition, but it’s now that our country needs to bond together, and Soup Night (Storey Publishing, 2013), is the call to action that we’ve been waiting for. The following Edamame Corn Chowder Recipeis taken from chapter 3, “Winter.”

You can purchase this book from the MOTHER EARTH NEWS store: Soup Night.

Corn Chowder Recipe With Edamame

Edamame is the Japanese name for soybeans harvested when young, still at the “shelling” stage. Outside of Asian markets, you are most likely to find them in the freezer compartment of your supermarket, either shelled or still in the pods. This creamy chowder is lower in fat content than many, because the cream-style corn replaces some of the usual quantity of half-and-half.

Serves 6-8

  • Published on Oct 29, 2013
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