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Corn Chowder with Miso and Scallions
This corn chowder, inspired by a corn side dish in “The Gaijin Cookbook” by Ivan Orkin and Chris Ying, is unconventional in a couple of ways. Instead of relying on an abundance of dairy for creaminess, we puree a portion of the cooked vegetables. This gives the soup body without blunting the delicate sweet, grassy notes of the corn, nor the earthiness of the potatoes. Secondly, white miso lends deep, umami-rich flavor, so there’s no need for the salt pork or bacon typically used in corn chowder, nor even for chicken broth, so this soup is vegetarian-friendly. Fresh in-season corn is, of course, best—we cut the kernels from the ears and simmer the cobs right in the mix, which infuses the broth with maximum flavor. Out of season, frozen corn kernels are a decent stand-in. You won’t have cobs for simmering, but the chowder still will be good. And if you wish the chowder to have golden hue, stir in a pinch or two of ground turmeric.
4 to 6
Servings
45 minutes
Ingredients
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3
tablespoons salted butter, cut into 2 or 3 pieces
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1
bunch scallions, thinly sliced, white and green parts reserved separately
Directions
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01In 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. Stir 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.
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September 22, 2023
So tasty and so easy!
This was easy to make and tasted great. The leftovers the next day were even better. This is definitely being made again in our household. I was a little concerned about using salted butter + butter + miso, but felt the end result was really well-balanced.
September 2, 2023
Miso Corn Chowder
this is the perfect non-dairy corn chowder ever,
August 12, 2023
Wow. Best corn chowder I've ever had.
This turned out so yum and amazing how creamy and hearty it was without any dairy or even coconut milk. Served it with warm buttery sourdough and some chili crisp to pass around, which added just the right amount of heat. The whole family gobbled it up and I was so glad I doubled the recipe because I expect the flavors to keep developing overnight.
August 10, 2023
Delicious and easy!
A new summer go-to! I forgot to save the corn cobs after cutting off the kernels, so I used an extra 0.5lb potato for starch (I halved the entire recipe). Next time I'll try it by-the-book, but it still came out great with my improvisation!
July 30, 2023
Summer chowder
Chowder in summer? Yes, indeed. This is a great way to use corn when it is in season and makes a light and delicious dinner. If you are not a fan of salt, I would dial back the salt in the first step and add at the end if you want to. I thought the salt was perfect as directed in the recipe and nicely balanced the sweetness of the corn.
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