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Miso and corn chowder

Miso and corn chowder

1 hour

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Miso and corn chowder

By Luke Dale-Roberts

Serves 4 to 6

Prep Time 20 minutes

Cooking Time 1 hour

Ingredients

2 T miso paste
1 cup sake or white wine
1 x 400 g creamed sweetcorn
1 x 4 cm ginger piece, grated
2 cups mussel or fish stock
2 cups cream
1 cup sweetcorn kernels, cooked
4 spring onions, sliced
4 spring onions, sliced

Method

Blend the miso paste, sake, creamed sweetcorn and ginger until smooth.

Transfer to a saucepan and reduce very slowly until thick.

Add the stock and reduce by two-thirds, add the cream and simmer for 5 minutes.

Strain the soup and divide between bowls.

Top generously with sweetcorn kernels and garnish with spring onion.