Spring is finally here, but there's still a bit of a chill in the air in New York today, making it perfect weather for this easy corn chowder. Bacon adds a smoky flavor to this filling soup, and also provides the fat to cook the onions and potatoes in. Edamame adds flavor and color, and is also high in protein while being low in calories.
This hearty soup comes together in only 40 minutes, so it's a perfect last-minute dinner. And be sure to bookmark this recipe for late August, when fresh sweet corn will be available to use in place of canned.
