“CREAMY” SUMMER CORN CHOWDER

Creamy Summer Corn Chowder In Bowl

“CREAMY” SUMMER CORN CHOWDER

by | Sep 17, 2021

What better way to enjoy the bounty of summer corn than this “Creamy” Summer Corn Chowder! With this recipe, you can avoid the butter, cream, and bacon that often make up the ingredient list of corn chowder. But you’ll still be left with a warm, creamy, slightly spicy, nutritious soup with the help of our secret ingredient, miso, and a blender.

 “The best portion of a good man’s(woman’s) life is his(her) little nameless, unencumbered acts of kindness and of love.” — Wordsworth

Creamy Summer Corn Chowder In Bowl
Print Recipe
5 from 2 votes

“Creamy” Summer Corn Chowder

What better way to enjoy the bounty of summer corn than this "Creamy" Summer Corn Chowder! With this recipe, you can avoid the butter, cream, and bacon that often make up the ingredient list of corn chowder. But you'll still be left with a warm, creamy, slightly spicy, nutritious soup with the help of our secret ingredient, miso, and a blender.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Soup
Cuisine: American
Keyword: Dairy free, Gluten free, Vegan, Vegetarian
Servings: 4
Calories: 405kcal

Equipment

  • Large heavy pot
  • Wooden spoon
  • Blender

Ingredients

  • 1 Tablespoon extra virgin olive oil
  • 1 medium yellow onion diced small
  • 1 poblano pepper seeded and diced small
  • 2 teaspoons minced garlic
  • 4 cups medium diced yukon gold potatoes
  • 4 cups fresh or frozen corn
  • 1 (15 ounce) can light coconut milk
  • 2 ½ cups vegetable stock
  • 2 Tablespoons white miso paste You'll need to make sure that the miso paste is gluten-free if you're following a gluten-free diet.
  • teaspoon cayenne pepper optional, avoid if you prefer less spice
  • 1 teaspoon kosher salt See note below
  • ½ teaspoon freshly ground black pepper
  • thinly sliced scallions as garnish

Instructions

  • Heat the olive oil over medium heat in a large heavy pot.
  • Add the onion and poblano pepper to the pot and sauté until they have softened slightly and the onions are translucent.
  • Add the garlic and stir constantly for 30 seconds.
  • Add the potatoes and corn to the pot and continue to cook for about 8 minutes until the potatoes have begun to soften. Stir frequently.
  • Add the coconut milk and vegetable stock.
  • Bring to a boil, reduce to a simmer and cook for about 15 minutes until the potatoes are fully cooked. Stir frequently.
  • When the potatoes are fully cooked, remove the pot from the heat.
  • Add the miso and the cayenne(if using) to the pot and stir to combine.
  • Add the kosher salt and freshly ground pepper as needed.(You may need more or less kosher salt based upon the vegetable stock that you choose as many have lots of sodium.)
  • Allow the chowder to cool slightly.
  • Carefully add ⅓-½ of the chowder to the blender and blend until smooth.
  • Return the blended mixture to the pot and stir to combine.
  • Garnish with sliced scallions if desired.

Notes

Please note that the garnishes are not included in the nutrition facts.
The nutrition information below is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s, dietician’s or doctor’s advice.
You may need more or less kosher salt based upon the vegetable stock that you choose as many have lots of sodium.

Nutrition

Calories: 405kcal | Carbohydrates: 82g | Protein: 12g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 1504mg | Potassium: 1453mg | Fiber: 10g | Sugar: 13g | Vitamin A: 868IU | Vitamin C: 82mg | Calcium: 51mg | Iron: 3mg

DID YOU MAKE THIS RECIPE? Please leave a comment below and share a photo on Instagram. Tag @chasingbeans123 and hashtag it  #chasingbeans123

You’ll need the following ingredients for this “Creamy” Summer Corn Chowder…

Extra virgin olive oil-1 Tablespoon
Medium onion
Poblano pepper
Garlic-(1-2) cloves
Yukon gold potatoes- 4 cups diced
Fresh or frozen yellow corn-4 cups
Light coconut milk-1 (15) ounce can
Vegetable stock-2 ½ cups
Kosher salt-1 teaspoon
Freshly ground black pepper-½ teaspoon
White miso paste-2 Tablespoons(You’ll need to make sure that the miso paste is gluten-free if you’re following a gluten-free diet.)
Cayenne pepper-⅛ teaspoon or omit if you prefer less spice
Scallions-(1-2) as garnish

Ingredients For Creamy Summer Corn Chowder
Ingredients For Creamy Summer Corn Chowder

Let’s get going…


Heat the olive oil over medium heat in a large heavy pot.


Add the onion and poblano pepper to the pot and sauté until they have softened slightly and the onions are translucent.

Onion and Pepper In Pot


Stir in the garlic and continue stirring for 30 seconds.


Add the potatoes and corn to the pot and continue to cook for about 8 minutes until the potatoes have begun to soften. Stir frequently.

Corn and Potatoes Added To Pot


Add the coconut milk and vegetable stock.

Pot With Liquids Added


Bring to a boil, reduce to a simmer and cook for about 15 minutes until the potatoes are fully cooked.

Pot Brought To A Bowl


When the potatoes are fully cooked, remove the pot from the heat.

Add the miso and the cayenne(if using) to the pot and stir to combine.

Add the kosher salt and freshly ground pepper as needed.(You may need more or less kosher salt based upon the vegetable stock that you choose as many have lots of sodium)

Carefully add ⅓-½ of the chowder to the blender and blend until smooth.

Return the blended mixture to the pot with the chowder and stir to combine.

Corn Chowder In Pot


Garnish with sliced scallions if desired.

Creamy Summer Corn Chowder In Bowl

DID YOU MAKE THIS RECIPE? Please leave a comment below and share a photo on Instagram. Tag @chasingbeans123 and hashtag it  #chasingbeans123

Don ‘t miss these great recipes from Chasing Beans…

5 Comments

  1. Amanda Evans

    5 stars
    We made this summer corn chowder for our first chilly fall night with my in-laws! It had the perfect creamy texture that I crave in soups without the diary. I will definitely be making it again.

    Reply
    • Amanda Evans

      5 stars
      **we couldn’t find miso at our local grocery so we used tahini as a substitute. It worked well in a pinch but I look forward to trying it again with miso.

      Reply
      • Rebecca

        Hi Amanda! So happy you enjoyed the Summer Corn Chowder with your in-laws! I love that you subbed in the tahini for the white miso. That’s a great tip for anyone who’s struggling to find the miso. I’ll bet it was delicious that way. I sometimes forget that not everyone is as lucky as I am to have access to so many specialty food items. Most things you can order online, but they may be expensive. If you can put your hands on some white miso, I think you’ll enjoy it. It has many applications and will last a long time in your refrigerator. If you do run across it, let me know what you think.

        Reply
  2. Wendy

    Just made this soup! Delicious! Loved the addition of the white miso. Turned out creamy and rich even without dairy. Try it!

    Reply
    • Rebecca

      So glad you liked it and were able to find the white miso. It lasts a long time in the fridge, so hopefully you’ll find other ways to use it. It’s a great addition when you’re trying to avoid or cut down on dairy.

      Reply

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