April 27, 2021
Corn and Potato Chowder with Miso Recipe
Gather the ingredients needed for this corn and potato chowder with miso, a favorite recipe from first violin Sarah Grimes. Then settle in for a Minnesota Orchestra concert broadcast from your couch!
This is a versatile recipe that I like to make when spring is just coming around, when I’m dreaming of summer flavors but still craving a satisfying soup to combat the slight chill in the air. The white miso paste (shiro miso) gives the chowder a boost of sweet and salty umami flavor and can be found at most grocery stores. The soup itself is coincidentally gluten free and vegan. But the true highlight of the dish is the garnishes, which are completely up to you—I like to serve mine with classic baked potato toppings. It can be made easily on the stovetop or in a slow cooker or pressure cooker. Enjoy!
- 1 yellow onion, diced
- 2 cloves garlic, minced (or 1/4 tsp garlic powder)
- 2 tbsp olive oil (omnivores can substitute ghee or bacon fat for richer or smokier flavor)
- Splash of dry vermouth, sake or mirin (optional)
- 2 10 oz bags of frozen corn
- 1 cup yellow split peas, rinsed and picked over
- 5 medium russet potatoes, peeled and cut into 3/4 inch (bite-sized) chunks
- 1/2 tsp Old Bay seasoning
- 1/4 tsp smoked paprika
- 7 cups low-sodium vegetable stock
- 1/4 cup+ white miso paste (shiro miso)
- Salt and pepper
- Toppings of your choosing (see step 5)
- Heat olive oil in a large heavy bottomed pot over medium heat, then sauté onion until soft and translucent and barely beginning to brown. Add garlic and sauté for a minute or so, until it is very aromatic but not burning. Season with a big pinch of salt, a few cranks of pepper, the Old Bay and smoked paprika. Optionally, you can deglaze the pan with a small splash of dry vermouth, sake or mirin, but feel free to skip if you don’t have them on hand or want to keep it alcohol-free.
- Add vegetable stock, corn, potatoes, and split peas. Bring to a boil, then reduce heat to medium low to sustain an active simmer. Simmer for about 30 mins or until both the split peas and potatoes are very tender, then keep the pot on a low simmer as you finish the soup.
- With a soup ladle, transfer a cup or two of the broth to a small heatproof bowl (no need to measure). Add miso and whisk into the broth until fully incorporated. Add this mixture back to the soup pot and stir to combine. Taste for seasoning, and if you’d like more miso, repeat the process, adding a tablespoon of miso at a time until seasoned to your liking.
- At this point, you can thicken the chowder by using an immersion blender, potato masher, or just the side of a wooden spoon to crush some of the potato chunks against the sides of the pot. I like to leave some pieces of potato intact, too. If you’d like a more brothy soup, you can forgo this step!
- Taste once more for seasoning and add salt, if needed. Then, ladle soup into bowls and garnish with your favorite toppings! I like lots of cilantro and chopped scallions, bacon, a dollop of sour cream, and a dash of hot sauce, Old Bay or smoked paprika. Other toppings could include cheddar cheese, nuts, olives, crispy fried onions, bits of broccoli, ramps, a spritz of lime, chopped tomatoes or salsa—anything you like!
For slow cooker: complete step 1 in a pot on the stovetop, then transfer its contents to a 6 quart or larger slow cooker. Add the stock, corn and split peas, and then cook on low for 6–8 hours. Proceed with steps 3–5 when potatoes and split peas are tender.
For Instant Pot/electric pressure cooker: complete step 1 using the sauté mode on an Instant Pot (if available), then add stock, corn and split peas. Select pressure cook and cook on high for 12 minutes. Let the pressure release naturally for 10 minutes; if the pot has not fully cooled down after 10 minutes, manually release the remaining pressure. Once safe to do so, open the pot and proceed with steps 3–5.
This recipe is adapted from Heidi Swanson’s Slow Cooker Miso Corn Chowder on the 101 Cookbooks website.