Description
A delicious and creamy Vegan Sweet Corn & Miso Chowder that is perfect for a comforting meal.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 medium potatoes, peeled and diced
- 4 cups vegetable broth
- 2 cups fresh or frozen sweet corn
- 1 cup coconut milk
- 3 tablespoons white miso paste
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 2 green onions, sliced (for garnish)
- Fresh parsley, chopped (for garnish)
Instructions
- In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until translucent. Add the minced garlic and cook for another minute until fragrant.
- Stir in the diced potatoes and vegetable broth. Bring to a boil, then reduce heat and simmer for about 15 minutes, or until the potatoes are tender.
- Add the sweet corn, coconut milk, miso paste, and smoked paprika to the pot. Stir well to combine and cook for an additional 5 minutes, allowing the flavors to meld.
- Use an immersion blender to partially blend the chowder, leaving some chunks for texture. If you don’t have an immersion blender, carefully transfer about half of the chowder to a regular blender, blend until smooth, and return it to the pot.
- Season with salt and pepper to taste. Serve hot, garnished with sliced green onions and chopped parsley.
Notes
- For added protein, consider stirring in a cup of cooked chickpeas or white beans before serving.
- If you prefer a spicier chowder, add a pinch of red pepper flakes or a dash of hot sauce when you add the miso paste.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vegan
Nutrition
- Serving Size: 1 bowl
- Calories: 220
- Sugar: 3g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg
Keywords: Vegan Sweet Corn & Miso Chowder