The distinctive toasted-butter flavor of ghee nicely complements the sweetness of miso and corn in this summery soup.
In a skillet or saucepan, heat the ghee over medium-high heat. When it is hot, add the onion and
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.
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