Its got a little colder this past week so I decided it was time to venture into the world of soups. I found this Edamame and Corn Chowder recipe over at Martha Stewart’s site. I loved that it had some cream but was also broth based. Also it has two of my favorite ingredients, corn and edamame! 

It was super delicious and super easy for a weekend lunch. 

• bacon
• 1 onion, chopped
• 28oz or so of chicken broth
• About a cup of cubed red potato
• 1/2 teaspoon dried Italian seasoning (some combo of thyme, marjoram, oregano, basil, and rosemary) its okay to omit one or two. I didn’t have basil or rosemary.)
• 2 cups frozen shelled edamame
• 15 oz or so of creamed corn
• 1/2 cup half-and-half, or heavy cream
• salt and pepper

Cook your bacon, set aside.

Pour all but about 1Tbs grease from pan. 

Add onion, cook until soft.

Add broth, potato, and seasoning. Simmer until potato is tender. 

Stir in edamame, creamed corn, and half and half or cream. Season with salt and pepper. 

Serve topped with crumbled bacon.