Ingredients
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4 slices Bacon
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1 medium Onion
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2 tablespoons all-purpose Flour
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3⁄4 teaspoon Salt
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1⁄4 teaspoon Black Pepper
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4 cups Milk
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1 bag (12 oz) frozen shelled Edamame
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1 can (14.75 oz) Cream
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1 can (11 oz) whole kernel Corn
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4 cups frozen southernstyle diced hash brown Potatoes
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Chopped fresh Parsley
Directions
Steps
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1
Done
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In 4-quart saucepan, cook bacon over medium heat until crisp; drain on paper towel. Reserve 1 tablespoon drippings in saucepan. Cook onion in drippings about 2 minutes, stirring frequently, until soft. |
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2
Done
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Using whisk, stir in flour, salt and pepper. Cook and stir over medium-high heat. Stir in milk. Heat to boiling, stirring constantly; boil and stir 1 minute. |
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3
Done
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Stir in edamame, cream style corn, whole kernel corn, potatoes and cooked bacon. Heat to boiling. Reduce heat to low; cover and simmer 10 to 15 minutes or until potatoes are tender. Sprinkle each serving with parsley. |
