This Corn Miso Chowder is a quick, delicious option for dinner in a winter night, it’s warm and fresh at the same time!
In one morning we already had snow, rain and lots of wind. Winter in it’s best so plan ahead you warm cozy dinner that can keep you happy!!
WHAT YOU WILL NEED:
Serves 3-4 people
Mac and cheese Sauce:
- 2 cups frozen corn(you can also use canned)
- 2 cups chopped pumpkin(sweet potatoes also work)
- 3 green onions, chopped
- 2 garlic cloves, mashed
- 3 tbsp white miso paste
- 2 cups plant milk (I used almond milk but coconut is also a great option)
- 2 cups veggie stock or water
- 1-2 tbsp olive oil
- 1 chopped chilli(optional)
- Salt to taste
- Lime juice
- coriander
HOW TO:
- Heat a medium pan with a drizzle of olive oil and fry the garlic for 1 minute;
- Add the rest of the ingredients and bring it to a boil;
- Turn down the heat and let is simmer for about 20-25 minutes;
- If you like a more smooth soup you can blend the soup or if you are like me and like some texture in the soup, just serve like that;
- Sprinkle some chopped coriander and lime juice on top and enjoy!