Vegan Sweet Corn & Miso Chowder: A Creamy Delight Recipe

Introduction

This vegan sweet corn and miso chowder is a creamy, comforting dish perfect for any season. Packed with tender potatoes, sweet corn, and a savory miso twist, it offers a rich flavor without dairy. It’s an easy one-pot meal that’s sure to satisfy.

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 a spicier version, add a pinch of chili flakes or a dash of hot sauce.
• Use fresh corn when in season for a sweeter, more vibrant flavor.
• If you prefer a fully smooth chowder, blend half the soup before adding garnishes.
• Substitute coconut milk with oat or cashew cream if you want a less pronounced coconut flavor.

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. If the soup thickens too much when chilled, add a splash of water or vegetable stock before reheating to restore the desired consistency.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of miso?

Yes, you can use red or brown miso, but they have a stronger, saltier flavor than white miso. Start with less and adjust to taste.

Is this chowder gluten-free?

Yes, this recipe is naturally gluten-free as long as your vegetable stock and miso paste do not contain gluten. Always check labels to be sure.

Vegan Sweet Corn & Miso Chowder: A Creamy Delight Recipe

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★★★★★

4.7 from 129 reviews

This Vegan Sweet Corn & Miso Chowder is a deliciously creamy and comforting soup perfect for all seasons. Combining tender potatoes, sweet corn, and umami-rich miso, all simmered in coconut milk and vegetable stock, it offers a delightful blend of flavors and textures that’s completely plant-based and wholesome.

• Author: lina
• 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. Warm the olive oil: Heat 2 tablespoons of extra virgin olive oil in a large saucepan over medium heat to prepare for sautéing.
2. Sauté the onion: Add the finely chopped medium onion to the pan and cook for about 5 minutes until soft and translucent, stirring occasionally.
3. Add garlic: Incorporate the minced garlic cloves and cook for an additional minute while stirring to release its fragrance.
4. Simmer potatoes: Add cubed potatoes and pour in 4 cups of vegetable stock. Increase heat to bring to a boil, then reduce heat to low and simmer for about 15 minutes until potatoes are tender.
5. Add remaining ingredients: Stir in sweet corn, creamy coconut milk, white miso, and smoked paprika evenly into the pot.
6. Simmer further: Let the chowder simmer for another 5 minutes to allow flavors to meld together perfectly.
7. Adjust texture: Use a potato masher to gently mash some of the potatoes in the chowder for a creamy consistency while keeping some chunks intact for texture.
8. Season: Add salt and freshly ground black pepper to taste, adjusting seasoning as desired.
9. Serve: Ladle the hot chowder into bowls and garnish with sliced green onions and freshly chopped parsley before serving.

Notes

• You can use fresh or frozen sweet corn based on availability; both work well.
• If you prefer a smoother chowder, blend part or all of the soup before adding toppings.
• Adjust the amount of miso to control the saltiness and depth of umami flavor.
• This recipe is naturally gluten-free and vegan.
• Leftovers store well in the refrigerator for up to 3 days and can be reheated gently on the stovetop.

Keywords: vegan chowder, sweet corn soup, miso soup, creamy chowder, plant-based soup, coconut milk soup, healthy vegan recipe