Name: Miso-Ghee Corn Chowder
Ingredients: 2 russet potatoes, peeled and cut into 1-inch (2.5-cm) chunks; 4 ears sweet corn; ½ onion, diced; Salt and freshly ground black pepper; 2 tablespoons ghee; 4 cups (960 ml) vegetable stock or water; 3 scallions, sliced; 2 tablespoons miso paste

Preparation info

Difficulty
Easy

Appears in

Slow Cook Modern

By Liana Krissoff

Published 2017

About

The distinctive toasted-butter flavor of ghee nicely complements the sweetness of miso and corn in this summery soup.

Ingredients

2 tablespoons ghee
½ onion, diced
Salt and freshly ground black pepper

Method

Morning

In a skillet or saucepan, heat the ghee over medium-high heat. When it is hot, add the onion and a pinch of salt and cook, stirring frequently, until translucent and golden, 5 to 7 minutes. Scrape the onion and ghee into the cooker. Cut the kernels from t