As the weather cools down, there’s nothing better than wrapping your hands around a warm bowl of soup. This Miso Corn & Potato Chowder brings the best of both worlds: the creaminess and heartiness of classic chowder with the rich umami depth of miso, making it a perfect fall dish with an Asian fusion twist. Whether you’re a fan of cozy soups or looking for a comforting meal that’s filling yet light, this recipe is bound to become a household favorite.
Key Ingredients
- Miso Paste: This fermented soybean paste adds a savory, umami-rich flavor that elevates the chowder. White miso is ideal here for a lighter, slightly sweet flavor, but yellow miso works if you prefer a stronger taste.
- Corn: Fresh or frozen corn adds natural sweetness and crunch. It’s the perfect complement to the creamy potatoes.
- Potatoes: Russet or Yukon Gold potatoes give the chowder its comforting, creamy texture. Their starch thickens the soup beautifully.
- Coconut Milk: Used instead of cream, coconut milk adds a slight sweetness and keeps the chowder dairy-free, while still offering that rich, creamy base.
- Vegetable Broth: A light vegetable broth allows the miso and coconut milk flavors to shine without overpowering them. You can substitute chicken broth if you prefer.
- Onion & Garlic: Aromatics that form the base of the chowder, bringing savory depth to the dish.
- Ginger: A subtle hint of ginger complements the miso and adds a warming flavor to the soup.
Substitutions
- Potatoes: If you’re looking for a lower-carb option, you can substitute cauliflower for potatoes, though the texture will be a bit different.
- Coconut Milk: If you prefer a more traditional flavor, feel free to swap out the coconut milk with heavy cream or half-and-half.
- Corn: If corn isn’t in season, frozen or canned corn works just as well without losing any of the sweetness.
- Miso Paste: White miso is preferred, but if you have red or yellow miso on hand, you can use them—just keep in mind that red miso has a stronger, saltier flavor.
- Broth: Chicken broth can replace vegetable broth for a heartier, non-vegan version.
Notes:
- Blending the potatoes with an immersion blender before adding the corn and coconut milk creates a smoother, creamier texture while keeping some chunks for added bite.
- If you prefer a thicker chowder, blend a portion of the soup to achieve your desired consistency.
Conclusion
This Miso Corn & Potato Chowder is the ultimate cozy meal for fall, blending creamy, hearty flavors with the bold, umami richness of miso. It’s perfect for meal prep, warming up cold days, or even serving as a unique dish for gatherings. Give this recipe a try and bring the comforting taste of fusion chowder into your home! Be sure to share your creations on social media and tag me so I can see how you’ve made it your own!
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MISO CORN & POTATO CHOWDER
Description
This Miso Corn & Potato Chowder brings the best of both worlds: the creaminess and heartiness of classic chowder with the rich umami depth of miso, making it a perfect fall dish with an Asian fusion twist.
Ingredients
Instructions
Cooking the pasta
Heat olive oil in a large pot over medium heat. Add diced onion, garlic, and ginger, and sauté until fragrant and softened, about 5 minutes.
Making the Cheese Sauce
Add the diced potatoes to the pot and stir to coat in the aromatics. Pour in the vegetable broth and bring to a boil. Reduce heat and simmer for about 15-20 minutes, or until the potatoes are tender.
Use an immersion blender to blend the soup until smooth, creating a creamy base. Leave some chunks for texture.
Stir in the corn and simmer for another 5 minutes. In a small bowl, whisk the miso paste with a bit of the hot broth from the pot until it dissolves, then stir it back into the chowder.
Pour in the coconut milk and simmer for another 5 minutes, allowing the flavors to meld together. Adjust seasoning with salt and pepper to taste.
Ladle the chowder into bowls and garnish with chopped green onions and bacon bits. Serve hot and enjoy!
