Vegan Sweet Corn & Miso Chowder Recipe
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.
- 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
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
- Heat olive oil: Warm the extra virgin olive oil in a large saucepan over medium heat to prepare for sautéing the aromatics.
- 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.
- Add garlic: Stir in the minced garlic and cook for an additional minute while stirring frequently to release its fragrance without burning.
- 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.
- 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.
- Simmer to meld flavors: Let the chowder simmer gently for an additional 5 minutes to allow the flavors to fully develop.
- 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.
- Season: Taste the chowder and season with salt and freshly ground black pepper according to your preference.
- 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
