Miso and Sweet Corn Chowder
A Japanese-American vegan chowder, sweet corn and potato simmered in a dashi-style broth enriched with white miso so the umami depth and natural corn sweetness create a bowl that is both light and deeply satisfying.
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Cut kernels from 4 medium corn cobs, reserving cobs. Peel and dice 2 medium potatoes into 1.5cm cubes. Finely dice 1 medium onion. Finely grate 2 garlic cloves. Thinly slice 2 scallions. Measure white miso paste, coconut milk, and stock.
Saute
Heat 2 tbsp olive oil in a large saucepan over medium heat. Add onion, cook 3–4 minutes until softened. Add garlic, stir 30 seconds until fragrant. Add corn kernels and potatoes, stir to combine.
Simmer
Add 1000ml vegetable stock and reserved corn cobs. Bring to a simmer over medium heat, then reduce to low. Cook uncovered 18–20 minutes until potatoes are completely tender and break easily with a spoon.
Build
Remove and discard corn cobs. Scoop one third of the soup into a blender and blend until completely smooth. Stir blended mixture back into the pot to create a creamy textured base.
Finish
Whisk 4 tbsp white miso paste with 4 tbsp hot broth until fully dissolved. Stir into the chowder. Add 160ml coconut milk and stir well. Season with 0.5 tsp salt and 0.5 tsp white pepper. Warm over low heat 2 minutes without boiling.
Plate
Ladle chowder into deep bowls. Top with scallions, 0.5 tsp toasted sesame seeds per bowl, 1 tsp chilli oil per bowl, and a small handful fresh coriander. Serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.