Miso Corn Chowder

Ingredients

• 2 tablespoons olive oil
• ½ small yellow onion or 1 large shallot, minced
• 12 ounces red potatoes, ½” inch cubes
• 3-4 ears corn on the cob or 10 ounces frozen corn
• 3 cups miso broth*
• ½ cup canned coconut milk*
• ½ teaspoon sea salt
• ¼ teaspoon coarse ground black pepper
• *If you cannot find miso broth, use vegetable broth or water with 2-3 tablespoons of miso. You can also use heavy cream in equal amounts for a vegetarian version.
• Salt and pepper to taste
• Sliced chives or green onions, optional
• Toasted sesame oil, optional

Directions

1. 1. Remove corn kernels from cobs and set aside.
2. 2. In a stock pot, heat oil over medium heat. Add onion and sauté for 3-5 minutes or until translucent.
3. 3. Add potatoes, corn kernels, cobs, and miso broth. Cover and bring to a gentle simmer. Cook until potatoes are tender. Remove cobs and discard.
4. 4. Stir in cream, salt, and black pepper. Carefully blend the soup to the desired texture in the pot with an immersion blender.
5. 5. Serve garnished with chives and a light drizzle of toasted sesame oil.

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