Cheesy Bacon-Corn Chowder with Edamame
Cheesy Bacon-Corn Chowder with Edamame requires approximately 3 hours from start to finish. For $2.24 per serving, this recipe covers 18% of your daily requirements of vitamins and minerals. One serving contains 458 calories, 25g of protein, and 27g of fat. This recipe serves 10. 15 people have made this recipe and would make it again. It works well as a main course. A mixture of hash brown potatoes, ground pepper, sea salt, and a handful of other ingredients are all it takes to make this recipe so yummy. It is brought to you by Baked Chicago. Overall, this recipe earns a solid spoonacular score of 49%. If you like this recipe, take a look at these similar recipes: Cheesy Corn Chowder with Bacon + Gorgonzola, Cheesy Corn Chowder, and Cheesy Corn Chowder.
Servings: 10
Cooking duration: 180 minutes
Ingredients:
6 slices Patrick Cudahy Thick-Cut Sweet Applewood-Smoked Bacon, cooked crispy and crumbled
4 tablespoons butter, room temperature
12 ounces shelled edamame (green soybeans)
4 tablespoons all-purpose flour
2 teaspoons ground black pepper
20 ounces frozen hash brown potatoes, thawed
32 ounces low-sodium chicken broth
1 cup milk
1/2 cup onion, chopped
shredded Parmesan cheese, for garnish
8 ounces queso blanco (white American cheese), cubed
2 teaspoons sea salt
24 ounces whole kernel sweet corn
Equipment:
slow cooker
bowl
Cooking instruction summary:
Using a 4-quart or 6-quart slow cooker, stir together corn, potatoes and edamame. Add chicken broth, chopped onion, salt and pepper.Cover and cook on HIGH for 2 to 3 hours. As soon as chowder begins to boil, add the milk and cubed cheese. Stir and cover for about 20 to 30 minutes, or until cheese melts completely. Stir ingredients until blended.In a small bowl, knead together flour and butter. Add to the chowder mixture and stir gently. The combination of flour and butter, known as beurre manie, will thicken the chowder. Fold in the crumbled bacon about 15 minutes before you’re ready to serve. [I prefer the bacon to remain crispy so I use it as a garnish on top of each bowl as it's served.]Serve warm by the bowlful. Garnish with shredded Parmesan cheese, if desired.
Step by step:
1. Using a 4-quart or 6-quart slow cooker, stir together corn, potatoes and edamame.
2. Add chicken broth, chopped onion, salt and pepper.Cover and cook on HIGH for 2 to 3 hours. As soon as chowder begins to boil, add the milk and cubed cheese. Stir and cover for about 20 to 30 minutes, or until cheese melts completely. Stir ingredients until blended.In a small bowl, knead together flour and butter.
3. Add to the chowder mixture and stir gently. The combination of flour and butter, known as beurre manie, will thicken the chowder. Fold in the crumbled bacon about 15 minutes before you’re ready to serve. [I prefer the bacon to remain crispy so I use it as a garnish on top of each bowl as it's served.]
4. Serve warm by the bowlful.
5. Garnish with shredded Parmesan cheese, if desired.
Nutrition Information:
covered percent of daily need
