Miso and corn chowder

Miso and corn chowder

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  • 4 to 6
  • 20 minutes
  • 1 hour
  • Nabygelegen Chenin Blanc 2010


  • 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

Cooking Instructions

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.

Luke Dale-Roberts Recipe by: Luke Dale-Roberts
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Considered a foodie visionary by most, Luke Dale-Roberts is the mastermind behind SA's number one restaurant, The Test Kitchen, as well as The Pot Luck Club.

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