Summer Sweetcorn Chowder
Summer Sweetcorn Chowder
Preparation Time: 15 minutes
Cooking Time: 25 minutes
Total Time: 40 minutes
Yield: 6
Category: Soup
Author: Chef Marlene Watson Tara
Date Published: June 25, 2026
Ingredients
4 cups organic fresh or frozen sweetcorn
2 heaped tbsp sweet white miso
4 cups hot filtered water
1 large onion, chopped
3 garlic cloves, crushed
1 cup sweet roasted red bell pepper, cut into small dice
1 small bunch spring onions, thinly sliced on the diagonal
2 tsp tamari
1 cup unsweetened coconut milk
1/4 cup fresh chives, chopped
1/4 cup fresh coriander, chopped
Description
This creamy summer sweetcorn chowder is rich, velvety, and naturally plant-based. Organic coconut milk thickens the base, while sweetcorn, roasted red pepper, spring onions, tamari, and sweet white miso create a bright, savoury depth of flavour. Blending half the soup keeps it smooth and creamy while leaving plenty of chunky texture, finished with fresh chives and coriander for a fragrant lift.
How-to? Steps
Step 1: Prepare the miso stock
In a measuring jug, mix the sweet white miso with the hot filtered water to make a miso stock.
Step 2: Sauté the aromatics
Heat a splash or two of filtered water in a large soup pot and sauté the onion and garlic over low-medium heat for 5 minutes.
Step 3: Simmer the chowder
Add the sweetcorn, red pepper, spring onions, tamari, and miso stock. Bring to a boil covered, then reduce the heat to low and simmer for 15 minutes.
Step 4: Blend and finish
Stir in the coconut milk. Transfer half of the soup to a high-speed blender and blend until smooth. Return it to the pot and stir in the fresh chives and coriander before serving.