EDAMAME CORN CHOWDER
Not just a nibble to enjoy with sushi, green soybeans add flavor and texture to a creamy chowder made with frozen hash browns and canned corn.
Provided by Betty Crocker Kitchens
Categories Lunch
Time 40m
Yield 6
Number Of Ingredients 11
Steps:
- 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.
- 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.
- 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.
- Top each serving with parsley.
Nutrition Facts : Calories 420, Carbohydrate 64 g, Cholesterol 20 mg, Fiber 8 g, Protein 19 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 840 mg, Sugar 15 g, TransFat 0 g
EDAMAME CORN CHOWDER
Edamame is an excellent source of protein and delicious tasting. This can be made into a more hearty chowder by adding 1 to 1 1/2 cups of cubed ham or chicken.
Provided by Donna S.
Categories Chowders
Time 45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In large dutch oven, cook bacon over medium heat until browned and crisp (approx 5 to 6 minutes). Transfer bacon to paper towels to drain. Pour off all but 1 tablespoon of the bacon fat.
- Add onion, and cook until soft (approx. 4 to 5 minutes). Add potato, broth, Italian seasoning, cayenne pepper (add a little at a time and taste for your preference), and nutmeg. Simmer until potato is tender (approx. 8 minutes).
- Stir in edamame, creamed corn, and half-and-half. Season to taste with salt and pepper. Simmer until edamame is tender.
- Serve chowder sprinkled with crumbled bacon.
- NOTES: Add 1 to 1 1/2 cups of cubed ham or chicken to make this a heartier chowder. Add cayenne pepper alittle at a time. I use 1/8 teaspoon because I like the chowder to be spicy.
Nutrition Facts : Calories 471.4, Fat 21.7, SaturatedFat 6.2, Cholesterol 22.8, Sodium 567.2, Carbohydrate 50.2, Fiber 8.1, Sugar 5.8, Protein 26.8
EDAMAME CORN CHOWDER
This chowder gets a nutritional boost from the edamame.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 40m
Number Of Ingredients 9
Steps:
- In a large saucepan, cook bacon over medium heat until browned and crisp, 5 to 6 minutes. With a slotted spoon, transfer bacon to paper towels to drain. Pour off all but 1 tablespoon fat from pan.
- Add onion, and cook, stirring occasionally until soft, 4 to 5 minutes. Add broth, potato, and Italian seasoning. Simmer until potato is just tender, about 8 minutes.
- Stir in edamame, creamed corn, and half-and-half; season with salt and pepper. Simmer until edamame are tender, about 8 minutes. Serve chowder sprinkled with crumbled bacon.
Nutrition Facts : Calories 313 g, Fat 9 g, Fiber 5 g, Protein 17 g
EDAMAME AND CORN SALAD
A wonderful summer salad. Tastes especially good with fresh edamame.
Provided by Carla W
Categories Salad Vegetable Salad Recipes Corn Salad Recipes
Time 1h15m
Yield 8
Number Of Ingredients 9
Steps:
- Mix tomatoes, edamame, corn, green onions, lime juice, olive oil, cilantro, and garlic together in a bowl. Season with sea salt.
- Cover bowl with plastic wrap and refrigerate until flavors blend, at least 1 hour.
Nutrition Facts : Calories 90.8 calories, Carbohydrate 9.3 g, Fat 5.1 g, Fiber 2.1 g, Protein 3.9 g, SaturatedFat 0.7 g, Sodium 100.4 mg, Sugar 1.9 g
SAUTEED CORN AND EDAMAME
Prepare this simple, tasty side dish in a pinch by keeping frozen corn and edamame handy in the freezer.
Provided by Martha Stewart
Number Of Ingredients 7
Steps:
- Heat 2 tablespoons oil in a large skillet over medium-high heat. When oil shimmers, add shallots and saute until golden, 2 minutes.
- Add edamame, corn, salt, and pepper and continue to cook, stirring occasionally, until vegetables are heated through and browned in places, about 5 minutes.
- Remove from heat; stir in basil and remaining tablespoon oil and serve.
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