Corn Chowder Recipe With Edamame

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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.

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


6 bacon strips, diced
2 medium onions, chopped
7 1/2 cups reduced-sodium chicken broth
2 red potatoes, cut into small cubes
1 teaspoon dried Italian seasoning
4 cups frozen shelled edamame
2 (15-ounce) cans cream-style corn
1 cup half-and-half
Salt and freshly ground pepper


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

2. Add the onions to the bacon fat and cook, stirring occasionally, until soft, 4 to 5 minutes. Add the broth, potatoes, and Italian seasoning. Simmer until the potatoes are just tender, about 6 minutes.

3. Stir in the edamame, corn, and half-and-half. Season with salt and pepper to taste. Simmer until the edamame are tender, about 8 minutes.

4. Serve the chowder sprinkled with the reserved bacon.

Discover more fall and winter soup recipes from Soup Night:

Creamy Cauliflower Soup Recipe
Pumpkin Chicken Chowder Recipe
Beef Stew Recipe
Butternut and Acorn Squash Soup Recipe

This excerpt has been reprinted with permission from Soup Night: Recipes for Creating Community Around a Pot of Soup, by Maggie Stuckey and published by Storey Publishing, 2013. Buy this book from our store: Soup Night.