1 medium onion, chopped
2 Tablespoons Epicurean Butter Extra Virgin Olive Oil
1 medium size orange bell pepper, seeded and diced
1 medium size yellow bell pepper seeded and diced
2 ½ cups frozen whole kernel corn
½ cup chicken broth
1 16 oz package frozen edamame, thawed
¾ cup Epicurean Butter Extra Virgin Olive Oil
1 tablespoon chopped fresh mint
Salt and pepper to taste
Saute’ onion in 2 Tbs. Epicurean Butter Extra Virgin Olive Oil in a large skillet over medium heat for 3 min. or until tender. Add bell peppers and corn, and cook 5 more minutes or until tender.
Stir in chicken broth, and bring to a boil over medium high heat, reduce heat to low. Stir in edamame; cook 3 min. Stir in3/4 cup Epicurean Butter Extra Virgin Olive Oil. Remove from heat, and stir in mint and salt and pepper to taste. Serve immediately.