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Corn Chowder with Homemade Broth and Miso

Our corn chowder with homemade broth and miso is a savory riff on a classic summer soup. With a clean and simple homemade broth and tons of vegetables, this chowder is one to revisit before the summer produce goes away at the end of the season.
Print Recipe
Prep Time 1 hour
Cook Time 45 minutes
Total Time 1 hour 45 minutes
Servings 4

Ingredients
  

Miso Corn Broth

  • 1 tbsp Olive Oil
  • 1 medium Shallot chopped
  • 2-3 Fresno Chilis or red jalapeno deseeded and diced
  • 4 Corn Cobs Reserved From corn
  • Stems Reserved From 1 Cup Shitake Mushrooms
  • 1 tsp Smoked Paprika
  • 2 tbsp White Miso
  • 4 Sprigs of Thyme
  • 2 Bay Leaves
  • 7 cups Water
  • 1 Lemon juiced

Corn Chowder Assembly

  • 2 tbsp Olive oil
  • 3 cups Corn Reserved from Cobs
  • 3/4 cup Cashews soaked
  • 1 medium Shallot chopped
  • 1/2 cup Celery chopped
  • 1/2 cup Carrot chopped
  • 1/2 cup Red Bell Pepper
  • 1 cup Red Potato chopped
  • 1 cup Shitake Mushrooms chopped
  • 1 1/2 tsp Black Pepper
  • 1 tsp Smoked Paprika
  • 2 tbsp White Miso
  • 1 15 oz Can of White Beans (such as gigante, great northern, navy, etc) drained and rinsed
  • 2 cups Baby Kale

Instructions
 

To Make The Miso Corn Broth

  • If you are using boxed broth, move to corn chowder assembly.
    In a medium soup pot, heat your 1 tbsp of olive oil and your medium shallot. Saute on medium high heat until the shallot is translucent and taking on color, 2-3 minutes. Add your 2-3 chilis, your 2 tbps miso, 4 thyme sprigs, 4 corn cobs, and shitake stems and saute until the paprika and miso become fragrant, another 3 minutes.
  • Add your 7 cups of water and bring to a boil. Simmer for 30-45 minutes to develop the flavor of your broth.
  • Discard and strain solids and transfer broth to a blender.

Corn Chowder Assembly

  • Add 1 tbsp of olive oil back to your pot and toss in the corn. Saute until corn is chard or takes on some color. Remove corn from pot and set aside for later use.
  • To your blender with the broth, add the 3/4 cup of soaked cashews, 1 cup of chard corn and juice from 1 lemon. Blend until smooth and creamy. Set aside for later use.
  • Add your second tbsp of olive oil into your soup pot and toss in your 1 medium shallot, 1/2 cup carrot, 1/2 cup celery, 1/2 cup red pepper, and 1 cup red potato. Saute until vegetables begin to soften. Add your 1 cup shitake mushrooms and saute for another 5 minutes.
  • Add back your miso broth as well as add your 1 can of white beans and season with your 1 1/2 tsp black pepper, 1 tsp paprika, and 2 tbsp white miso and bring to a boil. Reduce the heat and simmer until vegetables are fully soft and the flavors have melded together.
  • Take your chowder off the heat and toss in your 2 cups baby kale and let wilt from the residual heat. Serve up in bowls and garnish with crackers, cheese, or more corn and enjoy.
Keyword Chowder, Mains, soup, Summer