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 Gold Medal® all-purpose flour

1/2

teaspoon salt

1/4

teaspoon pepper

4

cups fat-free (skim) 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 on paper towel. Reserve 1 tablespoon drippings in pan. Cook onion in drippings about 2 minutes, stirring frequently, until soft.
• 2 Using wire whisk, stir in flour, salt and pepper. Cook and stir over medium-high heat. Stir in milk. Heat to boiling, stirring constantly; boil and stir 1 minute.
• 3 Stir in edamame, cream corn, whole kernel corn, potatoes and cooked bacon. Heat to boiling; reduce heat to low. Cover; simmer 10 to 15 minutes or until potatoes are tender. Sprinkle each serving with parsley.