Miso Corn Chowder



Miso Corn Chowder


Enjoy this tasty Miso Corn Chowder seasoned with our unique soy-free Miso Master Chickpea Miso. It’s creamy and delicious!

  • Author: great eastern sun
  • Yield: 5 cups 1x
  • Category: Soup
  • Cuisine: American


  • 1 onion, chopped
  • 12 cloves garlic, minced
  • 4 tbsp olive oil
  • 4 tbsp whole wheat flour
  • 3 tbsp Miso Master Organic Chickpea Miso  
  • 2½ cups water
  • 1 can whole kernel corn, drained
  • 1 can cream corn
  • 1 small red bell pepper, chopped
  • 12 tbsp shoyu or soy sauce
  • ½ tsp black pepper


  1. Sauté the onion and garlic in olive oil until tender. Add flour and cook 5 minutes.
  2. Dissolve miso in 2½ cups spring water. Add dissolved miso to flour mixture, stirring until smooth.
  3. Next, add whole corn, cream corn, red pepper, and shoyu to flour mixture. Simmer 10 minutes, add ½ tsp black pepper, and serve.

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2 Responses

  1. peninsulaskipbins
    | Reply

    We had this for lunch yesterday and it was crazy delicious, Nami! My daughter asked me when I ll be making it again. I reminded her that we just had it yesterday and she said, yeah, but that was YESTERDAY, mom . I can tt be find awase miso at my local Japanese grocery store so I just used white miso and it turned out great. I m thinking I ll add a tiny bit of red miso paste next time for depth on flavor. Would it be okay to use koji miso in this recipe? As for the noodles, I used frozen chukamen but can I substitute udon noodles instead? My daughter loves udon noodles. This will be a staple in our house and thanks, Nami.

    • Debi Athos
      | Reply

      We’re happy to hear that you and your daughter enjoyed the Miso Corn Chowder made with our American-crafted, soy-free Miso Master Organic Chickpea Miso. It is a great idea to test the recipe with combinations of miso as you suggested. We love to mix our Miso Master Organic Miso for unique umami flavors!

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