Edamame Corn Chowder

• 4 slices bacon, chopped
• 1 medium onion, chopped (1/2 cup)
• 1 (12 ounce) bagfrozen shelled edamame
• 2 tablespoons all-purpose flour
• 34 teaspoon salt
• 14 teaspoon pepper
• 4 cups milk
• 1 (14 3/4 ounce) can cream-style corn
• 1 (11 ounce) can sweet whole kernel corn
• 4 cups frozen southern-style diced hash brown potatoes, thawed
• chopped fresh parsley

1. In a 4-quart saucepan, cook bacon over medium heat until crisp; drain on paper towel.
2. Reserve 1 tablespoon drippings in pan.
3. Cook onion in drippings about 2 minutes, stirring frequently, until soft.
4. Using wire whisk, stir in flour, salt, and pepper.
5. Cook and stir over med-high heat.
6. Stir in milk; heat to boiling, stirring constantly; boil and stir 1 minute.
7. Stir in edamame, cream corn, whole kernel corn, potatoes, and cooked bacon.
8. Heat to boiling; reduce heat to low; simmer 10-15 minutes or until potatoes are tender.
9. Sprinkle each serving with parsley.

bacon, onion, flour, salt, pepper, milk, creamstyle, sweet whole kernel corn, frozen southern, fresh parsley

Taken from www.food.com/recipe/edamame-corn-chowder-473543 (may not work)