Chicken Edamame Chowder Recipes

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EDAMAME CORN CHOWDER



Edamame Corn Chowder image

Edamame is an excellent source of protein and delicious tasting. This can be made into a more hearty chowder by adding 1 to 1 1/2 cups of cubed ham or chicken.

Provided by Donna S.

Categories     Chowders

Time 45m

Yield 4 serving(s)

Number Of Ingredients 11

3 slices bacon, sliced into 1/2 inch pieces
1 medium onion, chopped
2 (14 1/2 ounce) cans reduced-sodium chicken broth
1 red potatoes, cut into 1/2 inch cubes
1/2 teaspoon dried Italian seasoning
1/8 teaspoon cayenne pepper (to taste)
1 pinch nutmeg
2 cups frozen edamame, shelled
1 (15 ounce) can creamed corn
1/2 cup half-and-half
salt and pepper

Steps:

  • In large dutch oven, cook bacon over medium heat until browned and crisp (approx 5 to 6 minutes). Transfer bacon to paper towels to drain. Pour off all but 1 tablespoon of the bacon fat.
  • Add onion, and cook until soft (approx. 4 to 5 minutes). Add potato, broth, Italian seasoning, cayenne pepper (add a little at a time and taste for your preference), and nutmeg. Simmer until potato is tender (approx. 8 minutes).
  • Stir in edamame, creamed corn, and half-and-half. Season to taste with salt and pepper. Simmer until edamame is tender.
  • Serve chowder sprinkled with crumbled bacon.
  • NOTES: Add 1 to 1 1/2 cups of cubed ham or chicken to make this a heartier chowder. Add cayenne pepper alittle at a time. I use 1/8 teaspoon because I like the chowder to be spicy.

Nutrition Facts : Calories 471.4, Fat 21.7, SaturatedFat 6.2, Cholesterol 22.8, Sodium 567.2, Carbohydrate 50.2, Fiber 8.1, Sugar 5.8, Protein 26.8

SESAME CHICKEN EDAMAME BOWL



Sesame Chicken Edamame Bowl image

Make and share this Sesame Chicken Edamame Bowl recipe from Food.com.

Provided by Vino Girl

Categories     One Dish Meal

Time 27m

Yield 6 serving(s)

Number Of Ingredients 15

2 teaspoons canola oil
1 tablespoon minced peeled fresh ginger
2 teaspoons minced peeled fresh lemongrass
2 garlic cloves, minced
1 lb boneless skinless chicken breast, cut into bite-sized pieces
2 cups frozen shelled edamame (green soybeans)
2 cups frozen bell peppers, stir-fry mix
2 tablespoons low sodium soy sauce
1 tablespoon mirin (sweet rice wine)
1 teaspoon dark sesame oil
1/4 teaspoon cornstarch
1/2 cup diagonally cut green onion
2 teaspoons dark sesame seeds
1/2 teaspoon salt
2 cups hot cooked brown rice

Steps:

  • Heat canola oil in a large nonstick skillet over medium-high heat.
  • Add ginger, lemongrass, and garlic; sauté 1 minute or just until mixture begins to brown.
  • Add chicken; sauté 2 minutes.
  • Add edamame and stir-fry mix; sauté 3 minutes.
  • Combine soy sauce, mirin, sesame oil, and cornstarch, stirring with a whisk. Add to pan; cook 1 minute.
  • Remove from heat.
  • Stir in onions, sesame seeds, and salt.
  • Serve over rice.

Nutrition Facts : Calories 327.3, Fat 10.1, SaturatedFat 1.4, Cholesterol 43.9, Sodium 475, Carbohydrate 29.3, Fiber 6, Sugar 1.6, Protein 31.2

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