MISO CORN & POTATO CHOWDER

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

1. 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.
2. Corn: Fresh or frozen corn adds natural sweetness and crunch. It's the perfect complement to the creamy potatoes.
3. Potatoes: Russet or Yukon Gold potatoes give the chowder its comforting, creamy texture. Their starch thickens the soup beautifully.
4. 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.
5. 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.
6. Onion & Garlic: Aromatics that form the base of the chowder, bringing savory depth to the dish.
7. 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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