Slow Cooker Miso Corn Chowder

You're looking at a creamy, delicious, slow cooker corn chowder - dead simple and adaptable. Weeknight friendly with a couple gourmet winks.

Slow Cooker Miso Corn Chowder

I love recipes like this, dead simple and adaptable. You're looking at a creamy, delicious, slow cooker corn chowder. If you have a bag of frozen corn, an onion, and a few potatoes, you're well on your way. Wait, don't nod off! There are a few bright spots beyond the basics. In this recipe, you sauté the onions in ghee, but(!) clarified butter or olive oil will work nicely as well. And you season the chowder with miso, but(!) salt and pepper, or even soy sauce, ponzu, or a curry paste like this or this could take things in an entirely new direction. Try the miso version first, just because its so good. I guess all I'm saying is, don't let it stop you from making the chowder if you don't have one the miso or ghee on hand.

Slow Cooker Miso Corn Chowder

The recipe is an adaptation of the Miso-Ghee Corn Chowder from Slow Cook Modern by Liana Krissoff. I boosted my version with yellow split peas, for some extra diversity, and protein bump. Making it more of a one dish meal. She tops hers with a beautiful tomato-furikake salad, and uses fresh corn on the cob, perfect for summer when it comes. I've got mine topped with chunks of olives, and walnuts, and thin whispers of watermelon radish. And lots of chives.

Slow Cooker Miso Corn Chowder

Slow Cooker Miso Corn Chowder

Slow Cooker Miso Corn Chowder

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Slow Cooker Miso Corn Chowder

3.68 from 31 votes

You're going to want to peel your potatoes. I don't normally, just a good scrub is fine, but if you leave the peels on here, they just end up floating around the soup in an unappetizing way. *If you have an Instant Pot or other multi-cooker, you can cook the onions directly in the device. To make this vegan, use olive oil in place of ghee.

  • 2 tablespoons ghee (or clarified butter, or olive oil)
  • 1 yellow onion, diced
  • salt and freshly ground pepper
  • 1 pound corn kernels, frozen is fine
  • 4 medium russet potatoes, peeled, cut into 1-inch cubes
  • 1 cup dried yellow split peas, rinsed
  • 7 cups water or vegetable stock
  • 1/4 cup miso paste
  • serve topped with any/all of the following: toasted walnuts, chopped black olives, good olive oil or a drizzle of ghee, crispy shallots, chives, shaved watermelon radish
  1. Heat the ghee in a large skillet over medium heat*. Add the onion and a pinch of salt, sauté stirring frequently, until translucent, 5 minutes or so. Transfer to a 6-quart (or larger) slow cooker.Add the corn, potatoes, and yellow split peas to the cooker, and pour in the stock. Cover and cook on low for 6-8 hours.
  2. When you're ready to serve, stir in the miso paste, and season with salt and pepper. Use a spoon to break up some of the potatoes, or use an immersion blender to give the chowder a few quick pulses. This will thicken the chowder. It's basically up to you depending on how brothy or creamy you like it. Ladle into bowls and top generously with the toppings you like.

To cook on a conventional stovetop, you'll want to to let everything simmer until the potatoes and yellow lentils cook through, 30 - 40 minutes, then add the miso and proceed.

Adapted from the Miso-Ghee Corn Chowder in Slow Cook Modern by Liana Krissoff (Abrams 2017)

Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
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Recipe Rating


Yum! I sauteed the onions with garlic and ginger for more flavor, and subbed sweet potato for russets.4 stars


Made this last night and it is fantastic. I cut up the potatoes a bit smaller, and used red split lentils. Using the stovetop method, and frozen corn, it took only about 20 min to cook. Really great weeknight soup. Someone asked about omitting lentils — you could, but you would lose the thickness of the broth which comes from the lentils cooking down.


Superb recipe! Love it as written, or with sweet potatoes in lieu of white. Works beautifully however you do it. Ghee definitely makes a big difference, and also whatever miso you prefer. Looks great, too!


So good! And for those keen to try it in InstantPot, I cooked it up on the “soup” setting (30 min high pressure) and it came out great. I didn’t even have broth, so just used water, but it’s really flavorful anyway.


Okay, so this became a big pot of mush on the 2nd day. Do you suggest I just thin with vegetable stock?

HS: Hi Erin – exactly, just thin to your liking over gentle heat.

Erin McNamara

I made this last night and this was a hit. I didn’t have enough split yellow peas so I had to sub in French lentils. Visually not as pretty but still tasty. Husband loved the mellow flavors and loved that there was miso in it (I put in red btw and don’t know if I would have tasted a huge difference if it was white or yellow).


Hi! I am excited to make this…I am new to instant pot cooking….how long should I leave the lid on? and then allow it to vent automatically? Thank you!! Aloha 🙂

HS: Hi Daisy – right now this is written for the slow cooker. I haven’t updated it for the pressure cooker yet. You can use the slow cooker function on IP, and you can use the IP lid (set to vent).Hope this helps!


thanks! if you want to make this without the split peas – would you just omit and leave everything else the same?

HS: Exactly Tamara!


So excited to try this, and for more slow cooker recipes! I love the fresh twists and takes you provide with recipes, and that you are applying your signature “twists” to the slow cooker and IP, also. 🙂

HS: Thanks Allison!


I made this for dinner, and it was divine. Do you think I can store the leftovers, and then gently reheat? I know that isn’t necessarily ideal due to the already incorporated Miso, but it would be a bummer otherwise.

HS: Yes, exactly Claudia. That’s how I do it.


Can this be done in the instant pot? If so, which settings? Thanks!


What kind of Miso is best here? (White, Yellow, Red?)

HS: Hi Lakshmi, I used white here, but you can use whatever your favorite is.


Thank you so much for this post! I just bought yellow split peas this morning with no plan for them. I think this will be a hit with the kiddo and I’ve been using a lot of miso this past week as the family recovers from the stomach flu and colds (ugh!).


Heidi, if you make this in the Instant Pot, do you use the pressure cooker lid? I have the Instant Pot Mini (3 quart) and have been excited to see your recipes. The mushroom strogonoff is great! But I have yet to use it as a slow cooker. Would love to make this soup as the first try!

HS: Yes 🙂 Just place the IP lid on, and make sure it is set to vent. And, thanks!


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