Miso Corn Chowder
Enjoy this tasty Miso Corn Chowder seasoned with our unique soy-free Miso Master Chickpea Miso. It’s creamy and delicious!
- Yield: 5 cups 1x
- Category: Soup
- Cuisine: American
Scale
Ingredients
- 1 onion, chopped
- 1 – 2 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
- 1 – 2 tbsp shoyu or soy sauce
- ½ tsp black pepper
Instructions
- Sauté the onion and garlic in olive oil until tender. Add flour and cook 5 minutes.
- Dissolve miso in 2½ cups spring water. Add dissolved miso to flour mixture, stirring until smooth.
- Next, add whole corn, cream corn, red pepper, and shoyu to flour mixture. Simmer 10 minutes, add ½ tsp black pepper, and serve.
peninsulaskipbins
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
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!