A classic southern American comfort food all too scarce in the rest of the world. But spare yourself the airfare to Mississippi, y’all, because this is the only corn chowder recipe you’ll ever need.
1Place the oil in a large pan over medium heat and sauté the garlic, onion, and celery for 4-5 minutes.
2Add the potatoes, stock and miso paste and stir to combine. Cook for about 15 minutes until the potatoes are soft.
3Stir in the corn and soy milk and cook for a further 5 minutes.
4Remove half of the soup, pour into a blender and cream to the desired consistency. Pour back into the pan, stir through, and season to taste with salt and pepper.
5Ladle soup into bowls and garnish with extra corn, chilli and coriander leaves. Sprinkle with a pinch of dried chilli flakes if desired and a squeeze of lime.
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