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
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
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!
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.