Name: Vegan Sweet Corn & Miso Chowder Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Vegan
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; Fresh parsley, chopped

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Introduction

This Vegan Sweet Corn & Miso Chowder is a creamy, comforting dish perfect for any season. Combining the sweetness of corn with the savory depth of miso, it’s both hearty and satisfying for plant-based eaters and novices alike.

A creamy soup sits in a round stone bowl on a wooden board, filled with rich golden-yellow broth that has a smooth, slightly thick texture. Floating within are bright yellow corn kernels and small green leafy pieces scattered throughout, providing a fresh contrast. On top, a reddish-brown spicy-looking sauce forms a thick line across the center with flecks of seasoning and chopped herbs sprinkled over all. Behind the bowl, three slices of lightly toasted bread with a golden crust rest, accompanied by a lime wedge on the side. The whole scene is set against a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

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

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

Tips & Variations

For extra depth, toast the smoked paprika briefly in the oil before adding the onions.
Use fresh corn for a sweeter, more vibrant flavor, or frozen corn when fresh is out of season.
Swap white miso with yellow miso if preferred, adjusting to taste as the flavor is stronger.
Add a dash of chili flakes for a spicy kick.

Storage

Store leftover chowder in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally until warmed through. You can also freeze the chowder for up to 1 month; thaw overnight in the fridge before reheating.

How to Serve

A bowl of creamy corn soup filled with yellow corn kernels and green leafy herbs. The soup has a light orange color with a swirl of red chili oil on top. There is a dark red chunky chili mixture placed in the center, sprinkled with sesame seeds and chopped green herbs. The bowl is placed on a wooden board with three slices of toasted bread behind it and a lime slice to the side. The whole scene is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular milk instead of coconut milk?

You can substitute coconut milk with any plant-based milk like almond or oat milk, but avoid dairy milk to keep the recipe vegan and maintain the creamy texture.

Is white miso necessary, or can I skip it?

White miso adds a savory umami flavor crucial to the chowder’s depth. Omitting it will result in a milder taste, so it’s best not to skip or replace without a similar fermented ingredient.