Miso-Ghee Corn Chowder


Preparation info

    • Difficulty


Appears in

Slow Cook Modern

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.


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



    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 the corn cobs and put the kernels and two or three of the cobs in the slow cooker. Add the potatoes to the cooker. Pour in the stock. Cover and cook on low for 8 hours.


    Remove and discard the corn cobs. Stir the miso paste into the soup and season with salt and pepper. Use a spoon to break up some of the potatoes to thicken the chowder. Sprinkle with the scallions and serve.