Edamame Corn Chowder Name: Yobi Spear Base: Holloman AFB Recipe: 3 slices bacon (4 oz), cut crosswise into ½" strips 1 med onion, chopped 2 cans (14.5 oz each) reduced-sodium chicken broth 1 red potato (6 oz), scrubbed and cut into ½" cubes ½ tsp dried Italian seasoning 2 cups frozen shelled edamame 1 can (15 oz) creamed corn ½ cup half-and-half Coarse salt and ground pepper In a lg saucepan, cook bacon over med heat until browned and crisp, 5-6 min. With a slotted spoon, transfer bacon to paper towels to drain. Pour off all but 1T fat from pan. Add onion, and cook, stirring occasionally until soft, 4-5 minutes. Add broth, potato, and Italian seasoning. Simmer until potato is just tender, about 8 min. Stir in edamame, creamed corn, and 1/2 & 1/2; season with salt and pepper. Simmer until edamame are tender, about 8 minutes. Serve chowder sprinkled with crumbled bacon. Per serving: Serves 4