Vegan Sweet Corn & Miso Chowder: A Creamy Delight Recipe
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.
- 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
- Warm the olive oil: Heat 2 tablespoons of extra virgin olive oil in a large saucepan over medium heat to prepare for sautéing.
- Sauté the onion: Add the finely chopped medium onion to the pan and cook for about 5 minutes until soft and translucent, stirring occasionally.
- Add garlic: Incorporate the minced garlic cloves and cook for an additional minute while stirring to release its fragrance.
- 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.
- Add remaining ingredients: Stir in sweet corn, creamy coconut milk, white miso, and smoked paprika evenly into the pot.
- Simmer further: Let the chowder simmer for another 5 minutes to allow flavors to meld together perfectly.
- 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.
- Season: Add salt and freshly ground black pepper to taste, adjusting seasoning as desired.
- 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
