Ingredients
Scale
- 2 tablespoons extra virgin olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 3 medium-sized potatoes, peeled and cut into cubes
- 4 cups vegetable stock
- 2 cups sweet corn (fresh or frozen)
- 1 cup creamy coconut milk
- 3 tablespoons white miso
- 1 teaspoon smoked paprika
- Salt and freshly ground black pepper to taste
- 2 green onions, sliced (for topping)
- Fresh parsley, chopped (for topping)
Instructions
- Warm the olive oil in a large saucepan over medium heat.
- Add the chopped onion and sauté for about 5 minutes until soft and translucent.
- Incorporate the minced garlic and cook for another minute, stirring frequently.
- Add the cubed potatoes and vegetable stock, increase heat to bring to a boil, then lower heat and let simmer for approximately 15 minutes, or until potatoes are tender.
- Mix in the sweet corn, coconut milk, miso, and smoked paprika, stirring thoroughly.
- Let it simmer for an additional 5 minutes to develop flavors.
- Use a potato masher to gently break down some of the potatoes for a creamy texture while leaving others intact for chunkiness.
- Season with salt and pepper to taste.
- Serve hot, garnished with sliced green onions and fresh parsley.
Notes
- This chowder serves 4 people.
- Feel free to adjust the seasoning according to your taste.
- For a spicier kick, consider adding a pinch of cayenne pepper.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vegan
- Diet: Vegan
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 0mg