Corn Chowder with Miso and Scallions
By August 21, 2024
This Corn Chowder with Miso and Scallions takes a fresh approach. Instead of relying on dairy for creaminess, the vegetables get puréed, which enhances the corn's sweetness and the potato's earthiness. The miso's rich umami flavor replaces the need for traditional ingredients like salt pork or chicken broth, resulting in a vegetarian-friendly yet deeply satisfying soup.
- Prep: 10 mins
- Cook: 30 mins
- Yields: 4 - 6 Servings
Ingredients
3 tablespoons salted butter, cut into 2 or 3 pieces
1 bunch scallions, thinly sliced, white and green parts reserved separately
Kosher salt and ground black pepper
4 ears corn, husked, kernels cut from cobs (about 3 cups), cobs reserved
1 pound Yukon Gold potatoes, unpeeled, cut into ½-inch cubes
Directions
1In a large Dutch oven over medium, melt the butter. Add the scallion whites and ½ teaspoon salt; cook, stirring occasionally, until softened but not browned, 3 to 5 minutes. Add the miso and cook, stirring to incorporate it into the scallion, until the miso is lightly browned, about 1 minute. Add the mirin and cook, stirring, until the liquid has mostly evaporated, about 1 minute.
2Stir in 6 cups water, then add the reserved corn cobs. Bring to a boil over medium-high, then stir in the corn kernels and potatoes. Return to a boil, then reduce to medium and simmer, uncovered and stirring occasionally, until the potatoes are tender, about 15 minutes.
3Remove from the heat and cool for 5 to 10 minutes. Remove and discard the corn cobs. Transfer 1½ cups of the solids to a blender along with about ½ cup of the liquid. Puree until the mixture is smooth, about 1 minute.
4Return the blended portion to the pot and stir. Bring to a simmer over medium, stirring occasionally. Remove from the heat, then taste and season with salt and pepper. Ladle into bowls and sprinkle with the scallion greens.
Recipe by Diane Unger, 177milkstreet.com.
Suzanne
August 28, 2024
I’m a lifelong vegetarian and I always make my corn chowder with a can of canned milk!! I haven’t gotten into using Miso paste and I know it’s just because I’m unfamiliar. But if Blythe says it’s good, I’m all in!! Thanks for this. Can’t wait to try it. I’m still giving 5 stars just because it’s opened my eyes, and I know it will be delicious. I ordered some Miso on Amazon just now.