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Corn & Potato Chowder

Corn & Potato Chowder
Recipe Date:
July 30, 2023
Serving Size:
Cook Time:
Imperial (US)
Corn & Potato Chowder
  • 1 1/2 ozs Extra Virgin Olive Oil
  • 1 bunch, Green Onions, White Parts Only, Sliced
  • 1/4 cup White Miso
  • 1/4 cup Mirin
  • 6 cups Vegetable Stock or Water
  • 4 each, Corn, Husked, Kernels Cut & Reserved, Cobs Reserved
  • 1 lb Yukon Gold Potatoes, Skin On, Medium Dice
  • Kosher Salt & Pepper to taste, Lemon Juice as needed
  • Garnishes: Green Onion, Basil Oil
  1. In a large pot, heat the oil over medium heat until shimmering: add green onions until sweated but not browned, 3-5 minutes. Add the miso and cook, stirring frequently, until incorporated and miso is lightly browned, about 2 minutes.
  2. Add the mirin and cook, stirring occasionally, until the liquid has mostly evaporated. Whisk in the vegetable stock, then add the corn cobs and increase heat to medium-high; bring to a boil, then add the corn kernels and potatoes.  Reduce heat to medium-low and simmer, stirring occasionally, until the potatoes are tender, about 12-15 minutes.
  3. Remove the pot from the heat and allow to cool for 15 minutes, discard corn cobs.  Transfer approximately 25% of the solids to a blender with enough of the cooking liquid to puree, then puree until smooth.
  4. Pour the blended mixture back into the chowder and return to the stove over medium heat; return to a simmer, then taste for seasonings and adjust as needed with salt, pepper, and/or lemon juice.