Ingredients
Yield: 8 to 10 servings
24 ounces whole kernel sweet corn
20 ounces frozen hash brown potatoes, thawed
12 ounces shelled edamame (green soybeans)
32 ounces low-sodium chicken broth
1/2 cup onion, chopped
2 teaspoons sea salt
2 teaspoons ground black pepper
1 cup milk
8 ounces queso blanco (white American cheese), cubed
4 tablespoons all-purpose flour
4 tablespoons butter, room temperature
6 slices Patrick Cudahy Thick-Cut Sweet Applewood-Smoked Bacon, cooked crispy and crumbled
shredded Parmesan cheese, for garnish
Preparation
