Edamame Corn Chowder

 

4

slices bacon, chopped

1

medium onion, chopped (1/2 cup)

1

bag (12 oz) frozen shelled edamame (green) soybeans

2

tablespoons all-purpose flour

3/4

teaspoon salt

1/4

teaspoon pepper

4

cups milk

1

can (14.75 oz) Green Giant® cream style sweet corn

1

can (11 oz) Green Giant® SteamCrisp® Niblets® whole kernel sweet corn

4

cups frozen southern-style diced hash brown potatoes (from 32-oz bag), thawed

Chopped fresh parsley, if desired

• 1 In 4-quart saucepan, cook bacon over medium heat until crisp. Drain, reserving 1 tablespoon drippings in pan. Cook onion in drippings, stirring frequently, about 2 minutes or until soft.
• 2 Using wire whisk, stir flour, salt and pepper into onion mixture. Cook over medium-high heat, stirring constantly. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute.
• 3 Stir edamame, both cans corn, potatoes and reserved cooked bacon into milk mixture. Heat to boiling. Reduce heat to low; cover and simmer 10 to 15 minutes or until potatoes are tender.
• 4 Top each serving with parsley.