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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.

Ingredients

Scale

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

Find it online: https://cookcrisis.com/vegan-sweet-corn-and-miso-chowder-recipe/