Soup Swapping

It's definitely soup weather around here, so I'm excited to participate in Jessica's soup swap again.

This is one of our favorite tummy-warming soups from the Martha Stewart website. I don't have a pic, so check out the website for visuals. And I can attest to the fact that this soup really is as pretty as pictured, even without the matching edamame-colored napkins (she's so perfect!)

Edamame Corn Chowder
(I stay pretty true to the recipe except for a couple of small tweaks, italicized here)

Ingredients:
:: 3 slices bacon (4 ounces), cut crosswise into 1/2-inch strips (I use pepper bacon from the meat counter for extra bacon yum factor)
:: 1 medium onion, chopped
:: 2 cans (14 1/2 ounces each) reduced-sodium chicken broth (I use homemade stock if I have it or better than bouillon)
:: 1 red potato (6 ounces), scrubbed and cut into 1/2-inch cubes
:: 1/2 teaspoon dried Italian seasoning (I make a bouquet garni with whatever herbs I have laying around + a few peppercorns)
:: 2 cups frozen shelled edamame
:: 1 can (15 ounces) creamed corn
:: 1/2 cup half-and-half
:: Coarse salt and ground pepper

Directions:
1. In a large saucepan, cook bacon over medium heat until browned and crisp, 5 to 6 minutes. With a slotted spoon, transfer bacon to paper towels to drain. Pour off all but 1 tablespoon fat from pan.

2. Add onion, and cook, stirring occasionally until soft, 4 to 5 minutes. Add broth, potato, and Italian seasoning. Simmer until potato is just tender, about 8 minutes.

3. Stir in edamame, creamed corn, and half-and-half; season with salt and pepper. Simmer until edamame are tender, about 8 minutes. Serve chowder sprinkled with crumbled bacon.

Join in and/or visit some other soup sharing blogs here, and have a happy, warm-tummied day!