Cheesy Bacon-Corn Chowder with Edamame

Cheesy Bacon-Corn Chowder with Edamame
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Category: Soups & Stews


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


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Added 10 years ago by:
Baked Chicago Baked Chicago
     26 recipes
3 people cheffed this recipe
Lorrie SepulvedaStephanie Brooks HawkinsBaked Chicago
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