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Vegan Sweet Corn & Miso Chowder Recipe

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★★★★★

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.

Ingredients

Scale

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

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