Ingredients
Scale
- 4 cups fresh corn kernels
- 1 medium onion, chopped
- 2 medium carrots, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup coconut milk
- 3 tablespoons white miso paste
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
- 2 tablespoons fresh cilantro, chopped (for garnish)
Instructions
- In a large pot, heat olive oil over medium heat. Add onions, carrots, and celery. Cook for about 5 minutes, or until softened.
- Add garlic and cook for an additional minute until fragrant.
- Stir in corn, vegetable broth, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15 minutes.
- Stir in coconut milk and miso paste until well combined. Simmer for another 5 minutes.
- Adjust seasoning as necessary. Serve hot, garnished with fresh cilantro.
Notes
- This chowder can be stored in an airtight container in the refrigerator for up to 3 days.
- Feel free to add other vegetables like potatoes or bell peppers for extra flavor!
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vegan
- Diet: Plant-based
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 6g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 10g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg