Name: Creamy Miso Corn & Potato Chowder
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 5
Ingredients: 2 tbsp olive oil; ½ small onion, minced; 3 cups miso broth, see Cook's Note; 3 cups fresh corn kernels, cobs reserved; 5 oz gold or yellow baby potatoes, cut into 1/2 inch cubes; ½ cup heavy cream; 1 tbsp toasted sesame oil; 0 dash freshly ground black pepper, to taste; 0 pinch sugar; 0 green onions, diagonally sliced, for garnish; 0 dash hot chili oil, optional, for drizzling

Creamy Miso Corn & Potato Chowder

A creamy, savory soup that combines sweet corn, tender potatoes, and umami-rich miso in a Japanese-inspired broth.

Prep15 min

Cook20 min

Total35 min

DifficultyEasy

Servings5

This chowder brings together the sweetness of fresh corn, the earthiness of baby potatoes, and the deep savory notes of miso in a creamy, comforting broth. It's hearty enough for a main course yet light enough for a starter, and comes together in just over half an hour.

The key to its rich flavor is using the corn cobs to infuse the broth while the soup simmers, then blending part of the soup for a velvety texture while leaving some corn and potato chunks for bite. A touch of toasted sesame oil and a pinch of sugar round out the flavors beautifully.

Method

Heat the olive oil in a large pot or Dutch oven over medium heat. Add the minced onion and sauté until translucent, about 3 minutes.
Pour in the miso broth and bring to a boil. Add the corn kernels, cubed potatoes, and the reserved corn cobs. Reduce the heat to medium-low, cover, and simmer, stirring occasionally, until the potatoes are tender, 10 to 15 minutes. Discard the corn cobs.
Uncover the pot and gradually stir in the heavy cream and toasted sesame oil. Cook for 3 to 4 minutes. Using an immersion blender, carefully puree the soup to your desired consistency. For a chunkier texture, remove 1 cup of the corn mixture before blending, then stir it back in later.
Season with black pepper and a pinch of sugar. If you set aside some corn mixture, stir it in now. Garnish with sliced green onions and a drizzle of hot chili oil (if using). Serve hot.

💡 Tips

For a vegan version, substitute the heavy cream with full-fat coconut milk or a plant-based cream.
If you don't have miso broth, dissolve 3 tablespoons of white or yellow miso paste in 3 cups of hot water or vegetable broth.
To make it a meal, add cooked shredded chicken or crispy tofu cubes along with the corn.

Inspired by a recipe from Allrecipes

Creamy Miso Corn & Potato Chowder

Ingredients

Method

💡 Tips

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