Corn Chowder Recipe With Edamame

Warm up on a cold winter day with this Corn Chowder Recipe With Edamame.

| October 29, 2013

Edamame Corn Chowder Recipe

Cream-style corn replaces some of the fat content typically found in Corn Chowder Recipes.

Photo Courtesy Storey Publishing

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 Recipe is 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

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