Slow Cooker Miso Corn Chowder

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.
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Serves 8


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)