Chicken Edamame Chowder – Inland Empire Food Photographer

This soup is so fresh and creamy. It’s a keeper for sure. So easy…you just throw it all in a slow cooker and come back to slurp it up later!

Recipe by Sandra Lee below.

Recipe for Chicken Edamame Chowder by Sandra Lee

(Slightly modified)

INGREDIENTS:

1 1/4 pounds chicken tenders, cut into bite size pieces

2 cans cream style corn

3 cups frozen shelled edamame

2 cups potatoes, cut into bite size pieces

1/2 an onion, chopped fine

2 cups of chicken broth

1/2 cup half and half

1 tsp season salt

1/4 tsp or a pinch of cayenne

salt & pepper to taste

METHOD:

Combine all ingredients into a slow cooker (except for the half and half). Stir well. Cook on high for 4 hours or low for 8 hours. Before serving add the half and half and taste. Adjust seasonings as needed. Serve with some crusty buttered bread. This is a very yummy soup!

VARIATIONS:

The original recipe called for 1/4 cup crumbled bacon.

The original recipe called for frozen potatoes and onions. I prefer fresh.

Dried basil or fresh would be a good addition to the seasonings.

Add 1/4 cup red pepper (chopped) or carrots (chopped) before cooking for more color & some crunch.