Ingredients Jump to Instructions ↓

  1. 6 slice(s) bacon , chopped 2 tablespoon(s) extra-virgin olive oil 1 large sweet onion , chopped (about 1 1/4 cups) 4 ear(s) corn , kernels cut from the cobs (about 2 cups) 1/2 red bell pepper , seeded and chopped (about 1/2 cup) 1 cup(s) low-sodium chicken broth 1 1/2 teaspoon(s) salt 1/2 teaspoon(s) sugar 1/2 teaspoon(s) fresh-ground pepper 1 cup(s) cooked edamame , (green soybeans) 1/4 cup(s) fresh basil leaves , roughly chopped

Instructions Jump to Ingredients ↑

  1. Cook bacon in a large skillet over medium heat until crisp. Remove bacon from pan and set aside. Add olive oil and onion to the skillet and cook until translucent -- about 5 minutes. Add the corn and cook for 5 minutes. Stir in the bell pepper, broth, salt, sugar, and pepper and cook for 10 minutes. Add the edamame and cook for 5 more minutes. Stir in the reserved bacon and basil, transfer to bowls, and serve warm.


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