Ingredients:

  • 4 ears fresh sweet corn (approx. 3 cups kernels)
  • 2 large Yukon Gold potatoes, peeled and diced into 1/2-inch cubes
  • 1 large leek, white and light green parts only, cleaned and sliced
  • 3 cloves garlic, minced
  • 13.5 oz full-fat coconut milk
  • 3 cups low-sodium vegetable broth
  • 3 tbsp white miso paste
  • 1 tbsp neutral oil (avocado or grapeseed)
  • 1 tsp smoked paprika
  • 1 tbsp fresh lime juice

Instructions:

  1. Heat the oil in a large pot over medium heat. Add the sliced leeks and a pinch of salt. Sauté for about 5 minutes until translucent and soft.
  2. Stir in the minced garlic and smoked paprika, cooking for another 60 seconds until the aroma fills the room.
  3. Add the vegetable broth, the diced Yukon Gold potatoes, and the 4 naked corn cobs to the pot. Bring the mixture to a boil, then immediately reduce to a simmer. Cover the pot and cook for about 12 to 15 minutes until the potatoes are fork tender.
  4. Remove the corn cobs from the pot using tongs, scraping them one last time to get any remaining starch back into the liquid. Stir in the corn kernels and the 13.5 oz of full fat coconut milk. Simmer for 5 more minutes until the corn kernels are tender but still have a slight 'pop' when bitten.
  5. Take about half a cup of the hot broth and place it in a small bowl with the 3 tbsp of white miso paste. Whisk until the miso is completely smooth and no clumps remain. Turn off the heat on the main pot and stir in the miso slurry along with the 1 tbsp of fresh lime juice.
  6. If you like a thicker chowder, take two ladles of the soup and pulse them in a blender (or use an immersion blender) until velvety and thick. Stir this back into the pot.
  7. Taste the soup. Depending on your broth and miso, you might need a tiny pinch more salt or a crack of black pepper.