Edamame Corn Chowder

• 3 slices bacon, sliced into 1/2 inch pieces
• 1 medium onion, chopped
• 2 (14 1/2 ounce) cans reduced-sodium chicken broth
• 1 red potatoes, cut into 1/2 inch cubes
• 1/2 teaspoon dried Italian seasoning
• 1/8 teaspoon cayenne pepper (to taste)
• 1 pinch nutmeg
• 2 cups frozen edamame, shelled
• 1 (15 ounce) can creamed corn
• 1/2 cup half-and-half
• salt and pepper

1. 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.
2. 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).
3. Stir in edamame, creamed corn, and half-and-half. Season to taste with salt and pepper. Simmer until edamame is tender.
4. Serve chowder sprinkled with crumbled bacon.
5. 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.

bacon, onion, chicken broth, red potatoes, italian seasoning, cayenne pepper, nutmeg, frozen edamame, corn, salt

Taken from www.food.com/recipe/edamame-corn-chowder-160954 (may not work)