This miso corn chowder is the ultimate cozy meal to welcome fall!
Sweet corn, savory miso, and creamy goodness come together in a bowl that’s warm, comforting, and full of rich flavor.
Miso Corn Chowder (serves 4)
DIETARY: Plant-based
TOTAL TIME: 40 minutes
2 tablespoons olive oil
½ small yellow onion or 1 large shallot, minced
12 ounces red potatoes, ½” inch cubes
3-4 ears corn on the cob or 10 ounces frozen corn
3 cups miso broth*
½ cup canned coconut milk*
½ teaspoon sea salt
¼ teaspoon coarse ground black pepper
Salt and pepper to taste
Sliced chives or green onions, optional
Toasted sesame oil, optional
- Remove corn kernels from cobs and set aside.
- In a stock pot, heat oil over medium heat. Add onion and sauté for 3-5 minutes or until translucent.
- Add potatoes, corn kernels, cobs, and miso broth. Cover and bring to a gentle simmer. Cook until potatoes are tender. Remove cobs and discard.
- Stir in cream, salt, and black pepper. Carefully blend the soup to the desired texture in the pot with an immersion blender.
- Serve garnished with chives and a light drizzle of toasted sesame oil.
*If you cannot find miso broth, use vegetable broth or water with 2-3 tablespoons of miso. You can also use heavy cream in equal amounts for a vegetarian version.