Vegan Sweet Corn & Miso Chowder: A Creamy Delight Recipe

Introduction

This Vegan Sweet Corn & Miso Chowder is a creamy, comforting dish perfect for any season. Packed with natural sweetness from corn and a savory depth from miso, it’s a flavorful and satisfying meal that’s easy to prepare in just 35 minutes.

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 soy sauce or tamari along with the miso.
• Use fresh corn for a sweeter, crunchier texture, or frozen corn for convenience.
• If you prefer a fully smooth chowder, blend part of the soup before adding the corn.
• Add a pinch of cayenne pepper or chili flakes for a subtle heat.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally. If the chowder thickens too much, add a splash of vegetable stock or water to loosen it up.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of miso for this chowder?

Yes, you can substitute white miso with yellow or red miso, but keep in mind that red miso has a stronger, earthier flavor which may alter the taste slightly.

Is this chowder suitable for gluten-free diets?

It can be, as long as you use gluten-free vegetable stock and ensure the miso paste you choose is gluten-free since some miso brands contain barley or wheat.

Vegan Sweet Corn & Miso Chowder: A Creamy Delight Recipe

Print Recipe

★★★★★

4.4 from 58 reviews

This Vegan Sweet Corn & Miso Chowder is a creamy, comforting plant-based soup that’s perfect for any season. Combining the natural sweetness of corn with the umami depth of white miso and the creaminess of coconut milk, this chowder offers a rich texture and delightful flavors. It’s easy to prepare in under 40 minutes and serves four, making it an ideal wholesome meal for vegans and anyone craving a warming, nutritious bowl.

• Author: Maya
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Vegan
• Diet: Vegan

Ingredients

Scale 1x2x3x

Main 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

Toppings

• 2 green onions, sliced
• Fresh parsley, chopped

Instructions

1. Heat the olive oil: Warm the olive oil in a large saucepan over medium heat to prepare the base for your chowder.
2. Sauté onion: Add the finely chopped onion to the pan and cook for about 5 minutes, stirring occasionally, until soft and translucent, which helps develop flavor.
3. Add garlic: Stir in the minced garlic and cook for another minute, ensuring it becomes fragrant but not burnt.
4. Cook potatoes: Add the cubed potatoes and pour in the vegetable stock. Bring the mixture to a boil over high heat, then reduce to a simmer. Let it cook for around 15 minutes or until the potatoes are tender when pierced with a fork.
5. Add sweet corn and seasonings: Mix in the sweet corn, creamy coconut milk, white miso, and smoked paprika. Stir thoroughly to combine all ingredients.
6. Simmer flavors: Allow the chowder to simmer gently for an additional 5 minutes to meld the flavors beautifully.
7. Mash potatoes: Use a potato masher to gently break down some of the potatoes, creating a creamy texture while still keeping some chunks intact for added heartiness.
8. Season to taste: Add salt and freshly ground black pepper according to your preference to balance the flavors.
9. Serve and garnish: Ladle the chowder into bowls and top with sliced green onions and chopped fresh parsley for a fragrant, bright finish.

Notes

• For a thicker chowder, mash more of the potatoes or simmer a bit longer to reduce liquid.
• Use fresh corn during summer for the sweetest flavor; frozen corn works well year-round.
• White miso adds umami without overpowering; substitute with yellow miso if desired, but avoid darker misos which might be too strong.
• If you prefer a spicier kick, add a pinch of cayenne or chili flakes when adding smoked paprika.
• Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently on the stovetop.

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