Vegan Sweet Corn & Miso Chowder: A Creamy Delight Recipe
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.
- 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
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
- Heat the olive oil: Warm the olive oil in a large saucepan over medium heat to prepare the base for your chowder.
- 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.
- Add garlic: Stir in the minced garlic and cook for another minute, ensuring it becomes fragrant but not burnt.
- 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.
- Add sweet corn and seasonings: Mix in the sweet corn, creamy coconut milk, white miso, and smoked paprika. Stir thoroughly to combine all ingredients.
- Simmer flavors: Allow the chowder to simmer gently for an additional 5 minutes to meld the flavors beautifully.
- 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.
- Season to taste: Add salt and freshly ground black pepper according to your preference to balance the flavors.
- 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
