Vegan Sweet Corn & Miso Chowder Recipe

Introduction

This vegan sweet corn and miso chowder is a creamy, comforting dish perfect for any season. Combining sweet corn, rich coconut milk, and savory miso, it delivers a delightful balance of flavors in every spoonful.

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 tamari or soy sauce instead of salt.
• If you prefer a smoother chowder, blend half of the soup before adding the corn.
• Use fresh corn in season for the sweetest flavor, or frozen corn for convenience.
• Add diced carrots or celery for additional texture and nutrients.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally to maintain a creamy consistency. If the chowder thickens too much when cold, add a splash of vegetable stock or coconut milk before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of miso?

Yes, you can substitute white miso with yellow or red miso, but keep in mind that darker misos have a stronger flavor which may alter the chowder’s taste.

Is this chowder gluten-free?

Yes, this recipe is naturally gluten-free as long as you use a gluten-free vegetable stock and miso paste.

Vegan Sweet Corn & Miso Chowder Recipe

Print Recipe

★★★★★

4.9 from 99 reviews

This Vegan Sweet Corn & Miso Chowder is a creamy, savory, and comforting soup perfect for any season. Made with hearty potatoes, sweet corn, and enriched with coconut milk and white miso, it combines rich flavors and textures for a delightful plant-based meal. The chowder is topped with fresh green onions and parsley for a fresh and vibrant finish.

• Author: zara
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Vegan
• Diet: Vegan

Ingredients

Scale 1x2x3x

Base and Vegetables

• 2 tablespoons extra virgin olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 3 medium-sized potatoes, peeled and cut into cubes
• 2 cups sweet corn (fresh or frozen)
• 2 green onions, sliced (for topping)
• Fresh parsley, chopped (for topping)

Liquids and Seasonings

• 4 cups vegetable stock
• 1 cup creamy coconut milk
• 3 tablespoons white miso
• 1 teaspoon smoked paprika
• Salt and freshly ground black pepper to taste

Instructions

1. Heat the olive oil: Warm the olive oil in a large saucepan over medium heat to prepare for sautéing the aromatics.
2. Sauté the onion: Add the finely chopped onion to the pan and cook for about 5 minutes until it becomes soft and translucent, releasing its natural sweetness.
3. Add the garlic: Stir in the minced garlic and cook for another minute, ensuring it is fragrant but not burnt.
4. Add potatoes and stock: Incorporate the cubed potatoes and pour in the vegetable stock. Increase the heat to bring the mixture to a boil, then reduce to a simmer and cook for approximately 15 minutes until the potatoes are tender.
5. Add remaining ingredients: Stir in the sweet corn, creamy coconut milk, white miso, and smoked paprika thoroughly to combine the flavors.
6. Simmer to develop flavors: Let the chowder simmer for an additional 5 minutes, allowing the ingredients to meld beautifully.
7. Mash for texture: Use a potato masher to gently break down some of the potatoes, creating a creamy texture while leaving some potato pieces intact for chunkiness.
8. Season and adjust: Add salt and freshly ground black pepper to taste, balancing the flavors to your preference.
9. Serve: Ladle the chowder into bowls and garnish with sliced green onions and freshly chopped parsley for a bright and fresh finishing touch. Serve hot.

Notes

• For a thicker chowder, use less vegetable stock or simmer longer to reduce.
• White miso adds umami and saltiness; adjust salt accordingly after adding miso.
• Use fresh or frozen sweet corn depending on availability.
• For extra veggies, consider adding diced carrots or celery during the onion sauté step.
• This chowder stores well in the fridge for up to 3 days and freezes nicely.

Keywords: vegan chowder, sweet corn soup, miso soup, creamy vegan soup, plant-based chowder, coconut milk soup