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’s a delightful meal that’s both hearty and nourishing.

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, add a splash of soy sauce or tamari along with the miso.
• Use fresh corn in summer for a sweeter, more vibrant flavor.
• Swap coconut milk for unsweetened almond or oat milk for a lighter version.
• Add a pinch of cayenne pepper if you prefer a spicy kick.
• Garnish with crispy fried shallots for added texture and 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, or microwave until warmed through. The soup may thicken when chilled; simply add a splash of vegetable stock or water to loosen it while reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular milk instead of coconut milk?

You can substitute with any plant-based milk like almond or oat milk for a lighter chowder, but avoid dairy milk if you want to keep the recipe vegan.

Is white miso essential for this recipe?

White miso adds a unique umami flavor and creaminess crucial to the chowder’s taste. If unavailable, you can try yellow miso, but avoid dark or red miso as it may overpower the dish.

Vegan Sweet Corn & Miso Chowder: A Creamy Delight Recipe

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★★★★★

4.5 from 72 reviews

This Vegan Sweet Corn & Miso Chowder is a creamy and comforting plant-based soup perfect for a cozy meal. Combining tender potatoes, sweet corn, and savory white miso, it offers a deliciously rich flavor with a smooth yet chunky texture. Enhanced with smoked paprika and crowned with fresh green onions and parsley, this chowder is both nourishing and full of umami goodness.

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

Ingredients

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Chowder Base

• 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

Main Ingredients

• 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 oil: Heat the extra virgin olive oil in a large saucepan over medium heat until shimmering.
2. Sauté onions: Add the finely chopped onion and cook for about 5 minutes, stirring occasionally, until they become soft and translucent.
3. Add garlic: Incorporate the minced garlic and sauté for an additional minute, stirring frequently to release its aroma without browning.
4. Cook potatoes: Add the peeled and cubed potatoes along with the vegetable stock. Increase the heat to bring to a boil, then reduce to a simmer. Let cook for approximately 15 minutes, or until the potatoes are tender when pierced with a fork.
5. Add remaining ingredients: Stir in the sweet corn, creamy coconut milk, white miso, and smoked paprika. Mix thoroughly to combine all the flavors.
6. Simmer flavors: Continue to simmer the chowder for an additional 5 minutes to allow the flavors to meld together.
7. Create texture: Use a potato masher to gently press some of the potatoes, breaking them down to create a creamy consistency while leaving some potato pieces whole for added texture.
8. Season: Taste and adjust seasoning with salt and freshly ground black pepper as needed.
9. Serve: Ladle the chowder into bowls and garnish with sliced green onions and chopped fresh parsley. Serve hot for a satisfying meal.

Notes

• For a thicker chowder, mash more potatoes or add a small amount of cornstarch slurry during the simmering process.
• White miso can be substituted with yellow miso but avoid stronger, darker miso varieties to keep the delicate flavor balance.
• Use fresh corn in season for the best natural sweetness, or frozen corn will work well year-round.
• This soup can be made ahead and reheated; the flavors often deepen after resting.
• To keep it gluten-free, verify that your miso paste is certified gluten-free as some contain barley or wheat.

Keywords: vegan chowder, sweet corn soup, miso soup, creamy vegan soup, plant-based chowder, dairy-free soup, coconut milk soup, easy vegan recipes