Vegan Sweet Corn & Miso Chowder Recipe
This Vegan Sweet Corn & Miso Chowder is a creamy, comforting plant-based soup featuring tender potatoes, sweet corn, and umami-rich miso, all brought together with coconut milk for a luscious texture. It’s a wholesome and flavorful chowder perfect for a cozy meal.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Vegan, Plant-Based
- Diet: Vegan
Ingredients
Scale
Base 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
Main Flavorings
- 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
Toppings
- 2 green onions, sliced
- Fresh parsley, chopped
Instructions
- Heat Olive Oil: Warm the extra virgin olive oil in a large saucepan over medium heat to prepare for sautéing the aromatics.
- Sauté Onion: Add the finely chopped onion and cook for about 5 minutes until the onions are soft and translucent, creating a flavor base for the chowder.
- Add Garlic: Stir in the minced garlic and sauté for another minute to release its aroma and flavor.
- Cook Potatoes: Add the cubed potatoes and pour in the vegetable stock. Increase heat to bring the mixture to a boil, then reduce to a simmer. Let cook for approximately 15 minutes, or until the potatoes are tender and cooked through.
- Add Corn and Creamy Elements: Stir in the sweet corn, coconut milk, white miso, and smoked paprika to infuse the chowder with sweetness, creaminess, and depth of flavor.
- Simmer to Develop Flavors: Let the chowder simmer for an additional 5 minutes, allowing the ingredients to meld beautifully.
- Partially Mash Potatoes: Use a potato masher to gently break down some of the potatoes, creating a creamy texture while keeping some potato cubes intact for a pleasing chunkiness.
- Season: Taste and adjust seasoning with salt and freshly ground black pepper to balance the flavors.
- Garnish and Serve: Serve the chowder hot, topped with sliced green onions and freshly chopped parsley for freshness and color.
Notes
- You can use fresh or frozen sweet corn depending on availability.
- For a thicker chowder, reduce the vegetable stock or add less soup at the end.
- White miso adds a delicate umami flavor; avoid using dark miso to keep the chowder’s color light.
- This chowder can be reheated gently on the stovetop or in the microwave, stirring occasionally to maintain creaminess.
- For extra texture, consider adding a sprinkle of toasted nuts or seeds on top when serving.
Keywords: vegan corn chowder, miso chowder, creamy vegan soup, plant-based chowder, coconut milk soup
