Categories: Corn, Main Dish, Pork, Stew

Ingredients

• 4 slices bacon , chopped
• 1 medium onion , chopped (1/2 cup)
• 1 (12 ounce) bag frozen shelled edamame
• 2 tablespoons all-purpose flour
• 3/4 teaspoon salt
• 1/4 teaspoon pepper
• 4 cups milk
• 1 (14 3/4 ounce) can cream-style corn
• 1 (11 ounce) can sweet whole kernel corn
• 4 cups frozen southern-style diced hash brown potatoes , thawed
• chopped fresh parsley

Directions

1. In a 4-quart saucepan, cook bacon over medium heat until crisp; drain on paper towel.

2. Reserve 1 tablespoon drippings in pan.

3. Cook onion in drippings about 2 minutes, stirring frequently, until soft.

4. Using wire whisk, stir in flour, salt, and pepper.

5. Cook and stir over med-high heat.

6. Stir in milk; heat to boiling, stirring constantly; boil and stir 1 minute.

7. Stir in edamame, cream corn, whole kernel corn, potatoes, and cooked bacon.

8. Heat to boiling; reduce heat to low; simmer 10-15 minutes or until potatoes are tender.

9. Sprinkle each serving with parsley.

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