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Miso Corn Chowder

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Total Time 40 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 2 tablespoons olive oil
  • ½ small yellow onion or 1 large shallot minced
  • 12 ounces red potatoes ½" cubes
  • 3-4 ears corn on the cob or 10 ounces frozen corn
  • 3 cups miso brown*
  • ½ cup canned coconut milk*
  • ½ teaspoon sea salt
  • ¼ teaspoon coarse ground black pepper
  • Salt and pepper to taste
  • Sliced chives or green onions optional
  • Toasted sesame oil optional

Method
 

  1. Remove corn kernels from cobs and set aside.
  2. In a stock pot, heat oil over medium heat. Add onion and sauté for 3-5 minutes or until translucent.
  3. Add potatoes, corn kernels, cobs, and miso broth. Cover and bring to a gentle simmer. Cook until potatoes are tender. Remove cobs and discard.
  4. Stir in cream, salt and black pepper. Carefully blend the soup to the desired texture in the pot with an immersion blender.
  5. Serve garnished with chives and a light drizzle of toasted sesame oil. Enjoy!

Notes

*If you cannot find miso broth, use vegetable broth or water with 2-3 tablespoons of miso. You can also use heavy cream in equal amounts for a vegetarian version.