Get ready to tantalize your taste buds with a delightful twist on a classic favorite! This Corn Chowder with Miso and Scallions combines the sweet, comforting flavors of corn with the umami richness of miso, creating a fusion dish that’s both satisfying and unique. Perfect for cozy nights or impressing guests at your next dinner party, this creamy chowder is quick to prepare and bursting with flavor. In just 40 minutes, you can whip up a bowl of warmth that will have everyone asking for seconds. Dive into this recipe and discover how to elevate your soup game to a whole new level!
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Fusion
Serves: 4 servings
Ingredients
- 2 cups corn kernels (fresh or frozen)
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup coconut milk
- 2 tbsp miso paste
- Salt and pepper to taste
- Scallions for garnish
Instructions
- Prepare all ingredients by chopping the onion, mincing the garlic, and measuring out the corn kernels, vegetable broth, coconut milk, and miso paste.
- Heat a large pot over medium heat and add a small amount of oil. Sauté the chopped onion until translucent and softened, approximately 3-4 minutes.
- Add minced garlic to the pot and cook for an additional 30 seconds, stirring constantly to prevent burning.
- Pour in the vegetable broth and corn kernels. Bring the mixture to a gentle simmer and cook for about 10 minutes, allowing the corn to become tender.
- Reduce the heat to low and whisk the miso paste into the coconut milk until completely smooth and incorporated.
- Slowly pour the miso-coconut milk mixture into the pot, stirring continuously to prevent separation.
- Simmer the chowder for an additional 5-7 minutes, allowing the flavors to meld together and the soup to thicken slightly.
- Season with salt and pepper to taste, adjusting the seasoning as needed.
- Remove from heat and ladle the chowder into serving bowls.
- Garnish with thinly sliced fresh scallions and serve hot.
Tips
- Fresh Corn vs. Frozen: If you have access to fresh corn, using it will enhance the sweetness and texture of the chowder. However, frozen corn works perfectly in a pinch and saves you time!
- Miso Paste: Make sure to whisk the miso paste into the coconut milk thoroughly to avoid clumps. You can use white miso for a milder flavor or red miso for a bolder taste.
- Adjusting Consistency: If you prefer a thicker chowder, let it simmer a little longer. For a thinner soup, feel free to add more vegetable broth.
- Garnishing: Don’t skip the scallions! They add a fresh, crunchy contrast to the creamy chowder and elevate the dish visually.
- Storage: This chowder stores well in the fridge for up to 3 days. Just reheat gently on the stove, adding a splash of broth or coconut milk if it thickens too much.
- Spice It Up: For a kick, add a pinch of red pepper flakes or a dash of hot sauce when seasoning. It’ll give your chowder an exciting twist!
- Serving Suggestions: Pair this chowder with crusty bread or a simple salad for a complete meal that’s sure to impress.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 30g
Protein: 8g
Fat: 12g
Saturated Fat: 8g
Cholesterol: 0mg
