Vegan Sweet Corn & Miso Chowder Recipe

Introduction

This Vegan Sweet Corn & Miso Chowder is a creamy, comforting dish perfect for any time of year. Packed with sweet corn, tender potatoes, and a savory miso twist, it’s both nourishing and satisfying. Ready in just 35 minutes, it’s a wonderful meal for four.

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, try adding a splash of soy sauce or tamari instead of salt.
• If you prefer a thicker chowder, blend half of the soup before adding the corn.
• Substitute smoked paprika with regular paprika for a milder flavor.
• Add diced bell peppers or carrots along with the onions for more color and texture.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to maintain creaminess. Avoid boiling to prevent separation of the coconut milk.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen corn for this recipe?

Yes, frozen corn works perfectly and is a great option when fresh corn is out of season.

Is white miso necessary, and can I substitute it?

White miso adds a subtle umami flavor unique to this chowder. You can substitute it with yellow or red miso, but the flavor will be stronger and more robust.

Vegan Sweet Corn & Miso Chowder Recipe

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★★★★★

4.6 from 463 reviews

This vegan sweet corn and miso chowder is a creamy, comforting soup that balances the sweetness of corn with the savory depth of miso and smoked paprika. Made with wholesome ingredients like potatoes, coconut milk, and fresh vegetables, it is a hearty, dairy-free option perfect for a cozy meal. The chowder is lightly mashed to create a satisfying texture with both smooth and chunky elements, topped with fresh green onions and parsley for a fresh finish.

• Author: Daniel
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Vegan, Plant-Based
• Diet: Vegan

Ingredients

Scale 1x2x3x

Soup 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 Flavor 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

Garnish

• 2 green onions, sliced (for topping)
• Fresh parsley, chopped (for topping)

Instructions

1. Heat olive oil: Warm the extra virgin olive oil in a large saucepan over medium heat to prepare for sautéing the aromatics.
2. Sauté onions: Add the finely chopped onion to the pan and cook for about 5 minutes until the onions become soft and translucent, which builds the flavor base.
3. Add garlic: Stir in the minced garlic and cook for an additional minute while stirring frequently to release its fragrance without burning.
4. Cook potatoes: Add the peeled, cubed potatoes and pour in the vegetable stock. Increase the heat to bring the mixture to a boil, then reduce to a simmer. Cook for approximately 15 minutes or until the potatoes are tender when pierced with a fork.
5. Add flavor components: Stir in the sweet corn, creamy coconut milk, white miso, and smoked paprika. Mix thoroughly to combine the flavors evenly throughout the chowder.
6. Simmer to meld flavors: Let the chowder simmer gently for an additional 5 minutes to allow the flavors to fully develop.
7. Mash potatoes for texture: Use a potato masher to gently break down some of the potatoes, creating a creamy texture while still leaving some potato chunks intact for a hearty mouthfeel.
8. Season: Taste the chowder and season with salt and freshly ground black pepper according to your preference.
9. Serve and garnish: Ladle the hot chowder into bowls and top with sliced green onions and freshly chopped parsley for a fresh, vibrant finish.

Notes

• You can use fresh or frozen sweet corn based on availability.
• Adjust the amount of smoked paprika to control the smokiness level.
• For a thicker chowder, mash more potatoes; for a thinner consistency, add more vegetable stock or coconut milk.
• White miso adds umami without overpowering the sweetness; avoid dark miso to maintain subtle flavor.
• This chowder reheats well and can be stored in the fridge for up to 3 days.

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