Vegan Sweet Corn & Miso Chowder: A Creamy Delight Recipe
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.
- 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
Scale
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
- Warm oil: Heat the extra virgin olive oil in a large saucepan over medium heat until shimmering.
- Sauté onions: Add the finely chopped onion and cook for about 5 minutes, stirring occasionally, until they become soft and translucent.
- Add garlic: Incorporate the minced garlic and sauté for an additional minute, stirring frequently to release its aroma without browning.
- 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.
- Add remaining ingredients: Stir in the sweet corn, creamy coconut milk, white miso, and smoked paprika. Mix thoroughly to combine all the flavors.
- Simmer flavors: Continue to simmer the chowder for an additional 5 minutes to allow the flavors to meld together.
- 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.
- Season: Taste and adjust seasoning with salt and freshly ground black pepper as needed.
- 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
