Miso corn chowder
This hearty corn chowder is cooked in a pressure cooker with miso, potatoes, and oat milk, then finished with a vibrant herby chilli sweetcorn topping for added freshness and texture.
Updated : 01 January, 2026
Easy
About 20 min.
Ingredients
6
Raw sweet yellow field corn
2 tablespoon
Vegetable oil
2 tablespoon
Butter
1
Leeks
3
Shallots
1 clove
Garlic
500 milliliters
Oat milk
4 tablespoon
Miso paste
750 grams
Potato
1 bunch
Cilantro, coriander
1 bunch
Mint
1 bunch
Basil
1
Red chilli pepper
3
Green onion
2 teaspoon
Sesame oil
to taste
Salt
to taste
Ground black pepper
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Place each corn cob on a chopping board and carefully slice down one side with a sharp knife to remove the kernels. Rotate the cob onto the flat side you’ve created and continue cutting until all the kernels are removed. Set the kernels aside and keep the stripped cobs for later.
Step 2
Heat the oil and butter in a pressure cooker over a medium–high heat. Once the butter has melted, add the corn kernels along with 1 tablespoon of sea salt. Cook for 4-5 minutes, stirring, until the corn just begins to soften. Scoop out one ladleful of the corn and reserve.
Step 3
Add the finely sliced leek, shallots and grated garlic to the cooker and cook for 6-7 minutes, stirring occasionally, until softened.
Step 4
Pour in 1 litre (1¾ pints) of water and the oat milk, stirring well to loosen any bits stuck to the bottom of the pan. Add the miso paste and stir until fully dissolved. Tip in the chopped potatoes and the reserved corn cobs, then season with black pepper.
Step 5
Secure the lid on the pressure cooker and place it over a high heat until pressure is reached. Lower the heat to medium-low and cook for 15 minutes. If using an electric pressure cooker, cook on the high-pressure setting for 15 minutes.
Step 6
While the soup cooks, remove the leaves from the herb stalks, gather them together and slice very finely. Combine with the red chilli and spring onions. Mix this herby chilli blend into the reserved sweetcorn with 1 teaspoon of sesame oil.
Step 7
Once cooking is complete, remove the pressure cooker from the heat and allow it to depressurise naturally.
Step 8
Carefully open the lid, remove and discard the corn cobs. Use a stick blender to pulse the chowder until it reaches a chunky consistency. Taste and adjust the seasoning with additional sea salt if needed.
Step 9
Ladle the hot chowder into bowls and finish each serving with about 2 tablespoons of the herby chilli corn topping.
Author note
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