Kosher Salt & Pepper to taste, Lemon Juice as needed
Garnishes: Green Onion, Basil Oil
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.
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.
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.
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.