Chicken Edamame Chowder
Recipe from Better Homes and Gardens

Edamame, the edible soybean, is a tasty source of protein. It's widely available everywhere from your local produce aisle to the appetizer section of trendy restaurants. It is also seen here, as a unique addition to this slow cooker chicken chowder.


Chicken Edamame Chowder

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Servings: Makes: 6 to 8 servings
Related Categories: Boneless Chicken Breasts, Chowders, Japanese Edamame, Winter Soups and Stews, Zucchini
 
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Ingredients
  • 1  pound
    skinless, boneless chicken breast halves, cut into 1-inch pieces
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  • 1  tablespoon
    cooking oil
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  • 1  12-ounce package
    frozen sweet soybeans (edamame)
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  • 1  large
    green sweet pepper, coarsely chopped
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  • 1  large
    onion, chopped
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  • 2 
    fresh jalapeno peppers, seeded and finely chopped*
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  • 2  teaspoons
    ground cumin
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  • 2  teaspoons
    ground coriander
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  • 1/2  teaspoon
    salt
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  • 1/4  teaspoon
    ground black pepper
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  • 2  14-1/2-ounce cans
    chicken broth
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  • 1  8-ounce carton
    dairy sour cream
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  • 3  tablespoons
    all-purpose flour
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  • 2  medium
    zucchini, halved lengthwise and thinly sliced
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  •  
    Shredded Monterey Jack cheese (optional)
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  •  
    Snipped fresh cilantro (optional)
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Directions
1.
Cook chicken in hot oil over medium-high heat in a large skillet until lightly brown. Combine the chicken, soybeans, sweet pepper, onion, jalapeno peppers, cumin, coriander, salt, and black pepper in a 3-1/2 or 4-quart slow cooker. Pour chicken broth over all. Stir to combine.
2.
Cover; cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3-1/2 to 4 hours. crisp-tender.
3.
If using low-heat setting, turn to high-heat setting. Combine sour cream and flour. Stir sour cream mixture and zucchini into chicken mixture using a wire whisk. Cover and cook for 20 to 30 minutes more or until mixture is thickened and zucchini is crisp-tender. Ladle into bowls; top with cheese and cilantro, if desired.
4.
Makes: 6 to 8 servings
5.
Note: When preparing hot chile peppers, avoid burning your skin and eyes by wearing gloves or sandwich bags over your hands. This way, your skin doesn't come in contact with the hot pepper oils. Also be sure to always wash your hands and nails thoroughly in hot, soapy water after handling the peppers.
Nutrition information
Calories 314.4, Total Fat 14.2 g, Saturated Fat 5.9 g, Monounsaturated Fat 3.6 g, Polyunsaturated Fat 1.5 g, Cholesterol 61.9 mg, Sodium 806.1 mg, Carbohydrate 17.5 g, Total Sugar 4.8 g, Fiber 7.5 g, Protein 27.7 g. Daily Values: Vitamin A 0%, Vitamin C 75%, Calcium 13%, Iron 16%. Percent Daily Values are based on a 2,000 calorie diet
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