Vegan Sweet Corn & Miso Chowder Recipe

Introduction

This Vegan Sweet Corn & Miso Chowder is a creamy, comforting dish perfect for warming up on a chilly day. Combining sweet corn, tender potatoes, and a savory miso twist, it offers a delightful plant-based meal that’s both hearty and flavorful.

Ingredients

• 2 tablespoons extra virgin olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 3 medium-sized potatoes, peeled and cut into cubes
• 4 cups vegetable stock
• 2 cups sweet corn (fresh or frozen)
• 1 cup creamy coconut milk
• 3 tablespoons white miso
• 1 teaspoon smoked paprika
• Salt and freshly ground black pepper to taste
• 2 green onions, sliced (for topping)
• Fresh parsley, chopped (for topping)

Instructions

1. Step 1: Warm the olive oil in a large saucepan over medium heat.
2. Step 2: Add the chopped onion and sauté for about 5 minutes until soft and translucent.
3. Step 3: Incorporate the minced garlic and cook for another minute, stirring frequently.
4. Step 4: Add the cubed potatoes and vegetable stock; increase heat to bring to a boil, then lower heat and let simmer for approximately 15 minutes, or until potatoes are tender.
5. Step 5: Mix in the sweet corn, coconut milk, miso, and smoked paprika, stirring thoroughly.
6. Step 6: Let it simmer for an additional 5 minutes to develop flavors.
7. Step 7: Use a potato masher to gently break down some of the potatoes for a creamy texture while leaving others intact for chunkiness.
8. Step 8: Season with salt and pepper to taste.
9. Step 9: Serve hot, garnished with sliced green onions and fresh parsley.

Tips & Variations

• For extra depth, try adding a splash of soy sauce or tamari instead of salt to enhance the umami flavor.
• Use fresh corn in season for the sweetest taste, or frozen corn for convenience.
• If you prefer a smoother chowder, blend half the soup before mixing it back in.
• Add diced bell peppers or carrots along with the potatoes for added color and nutrition.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent sticking. If the chowder thickens too much after cooling, add a splash of vegetable stock or water when reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular milk instead of coconut milk?

Yes, you can substitute with any plant-based milk, but coconut milk adds a creamy texture and subtle sweetness that complements the flavors best.

Is white miso essential in this recipe?

White miso provides a savory umami boost that defines the chowder’s taste. If unavailable, you can use yellow miso or tamari, but the flavor profile may vary slightly.

Vegan Sweet Corn & Miso Chowder Recipe

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★★★★★

4.6 from 93 reviews

This Vegan Sweet Corn & Miso Chowder is a creamy, comforting soup that’s bursting with sweet corn and infused with the savory umami of white miso. Made with wholesome ingredients like potatoes, coconut milk, and vegetable stock, it’s a hearty yet dairy-free chowder perfect for any season. Topped with fresh green onions and parsley, this chowder offers a delightful blend of flavors and textures with a creamy, satisfying finish.

• Author: Marco
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Vegan
• Diet: Vegan

Ingredients

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Base

• 2 tablespoons extra virgin olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 3 medium-sized potatoes, peeled and cut into cubes
• 4 cups vegetable stock

Main Ingredients

• 2 cups sweet corn (fresh or frozen)
• 1 cup creamy coconut milk
• 3 tablespoons white miso
• 1 teaspoon smoked paprika

Seasoning and Garnish

• Salt and freshly ground black pepper to taste
• 2 green onions, sliced (for topping)
• Fresh parsley, chopped (for topping)

Instructions

1. Heat the Olive Oil: Warm the 2 tablespoons of extra virgin olive oil in a large saucepan over medium heat to prepare for sautéing.
2. Sauté Onion: Add the finely chopped medium onion and cook for about 5 minutes until it becomes soft and translucent, creating a flavorful base.
3. Add Garlic: Incorporate the minced garlic cloves and cook for an additional minute, stirring frequently to avoid burning and to release the aroma.
4. Cook Potatoes: Add the peeled and cubed potatoes along with 4 cups of vegetable stock. Increase heat to bring the mixture to a boil, then reduce heat and let it simmer for approximately 15 minutes until the potatoes are tender.
5. Add Remaining Ingredients: Stir in 2 cups of sweet corn, 1 cup of creamy coconut milk, 3 tablespoons of white miso, and 1 teaspoon of smoked paprika thoroughly to combine the flavors.
6. Simmer Further: Let the chowder simmer gently for another 5 minutes, allowing the flavors to meld beautifully.
7. Adjust Texture: Use a potato masher to gently break down some of the potatoes, creating a creamy texture while keeping some potato chunks intact for added bite.
8. Season: Season the chowder with salt and freshly ground black pepper to taste, enhancing the overall flavor.
9. Serve and Garnish: Serve the chowder hot, topped with sliced green onions and freshly chopped parsley for a fresh and vibrant finish.

Notes

• For a smoother chowder, blend a portion of the soup before adding the sweet corn and coconut milk.
• Use fresh corn when in season for best flavor, alternatively frozen corn works perfectly year-round.
• Adjust the consistency by adding more vegetable stock if you prefer a thinner chowder.
• This chowder can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
• White miso is crucial for umami depth; substitute with yellow miso if unavailable, but avoid stronger miso varieties to maintain balance.
• To make this chowder gluten-free, double-check that your miso paste is certified gluten-free.

Keywords: Vegan chowder, sweet corn soup, miso soup, creamy vegan soup, dairy-free chowder, vegan comfort food