Edamame Corn Chowder

• 3 slices bacon (4 ounces), cut crosswise into 1/2-inch strips 
• 1 medium onion, chopped 
• 2 cans (14 1/2 ounces each) reduced-sodium chicken broth 
• 1 red potato (6 ounces), scrubbed and cut into 1/2-inch cubes 
• 1/2 teaspoon dried Italian seasoning 
• 2 cups frozen shelled edamame 
• 1 can (15 ounces) creamed corn 
• 1/2 cup half-and-half 
• Coarse salt and ground pepper 

In a large saucepan, cook bacon over medium heat until browned and crisp, 5 to 6 minutes. With a slotted spoon, transfer bacon to paper towels to drain. Pour off all but 1 tablespoon fat from pan. 

Add onion, and cook, stirring occasionally until soft, 4 to 5 minutes. Add broth, potato, and Italian seasoning. Simmer until potato is just tender, about 8 minutes. 

Stir in edamame, creamed corn, and half-and-half; season with salt and pepper. Simmer until edamame are tender, about 8 minutes. Serve chowder sprinkled with crumbled bacon.