Creamy, comforting, and smooth, this veggie loaded Asian-style potato chowder is a soothing one-bowl meal that will warm you up in winter.
I’m a soup person. Whenever I want to whip up a comforting dinner, or I’m waiting for a flight during transfers, or coming back from a long trip, a bowl of hot soup is my top choice.
Although I love the creamy soup I’ve tried in the US, no matter if it’s a cream of mushroom soup, clam chowder, or a classic potato soup, I miss the Asian style chowder that I always ordered when I was living in Japan.
To develop the recipe, I learned the foundations from the famous potato soup recipe on a fabulous food blog, Gimme Some Oven, run by a talented lady called Ali. Ali is a star chef in food blogging circles. She has been blogging since 2009 and has shared hundreds of quick-and-easy, wholesome and delicious recipes. Whenever I wanted to learn an American dish, I’d go to her site for inspiration because her recipes are rock solid.
Some of my favorite recipes on Ali’s blog include 20-Minute Cheesy Chicken Enchilada Soup, Toffee Chocolate Chip Cookies, and Whole Wheat Pizza Dough. And oh, if it’s your first time visiting her site, you’ll be stunned by her beautiful photos. They will call your name and make you feel hungry within 2 seconds!
Compared to American style chowder, this Asian version is much healthier and is a nutritional balanced meal on its own.
The soup is less thick and it’s loaded with veggies. But don’t get me wrong – if you’re afraid this soup is not satisfying enough, you’re in for a treat. The recipe does not use heavy cream and sour cream, but still generates a very creamy and satisfying result. It is extra flavorful from the additional miso paste, that goes extremely well with seafood or white meat. And, it is nutritionally balanced because you get good amount of carbs, proteins, and green vegetables in one pot. It makes a perfect one-bowl dinner without even needing a piece of toast.
The ingredient list might look a bit long, but the cooking is extremely straightforward. The dish is extremely versatile, so you can tweak it according your preference and the ingredients you have on hand.
- Increase olive oil and flour to 3 tablespoons each to make a thicker soup.
- Replace the shrimp with other seafood, leftover chicken or turkey, ham, bacon, or simply skip it.
- Switch broccoli with other green vegetables, such as spinach, kale, and broccolini.
- Change the ratio of milk and chicken stock according to your taste (as long as the total liquid amount is 6 cups).
- Roasted Rosemary and Mustard Potatoes and Onions by Bowl of Delicious
- Olive Oil and Roasted Garlic Mashed Potatoes by Panning the Globe
Now it’s your turn!
Asian-Style Potato Chowder
- 2 tablespoons olive oil (*footnote 1)
- 2 carrots , diced
- 2 green onions , chopped
- 4 cloves garlic , minced
- 2 tablespoons all-purpose flour
- 2 tablespoons miso paste (*footnote 2)
- 3 cups chicken stock
- 3 cups milk
- 1.5 pound Yukon gold potatoes , peeled and diced
- 1/2 cup frozen corn
- 2 cups shrimp (or leftover turkey, or chicken)
- 1 head broccoli , separated into florets
- 1 cup cheddar cheese , shredded
- 1/4 teaspoon fine sea salt (or to taste)
- 1/2 teaspoon black pepper , freshly ground
- Thinly sliced chive or green onion shredded cheese, bacon crumbs
- Add oil to a large dutch oven or heavy duty stockpot and heat over medium heat until warm. Turn to medium low heat. Add carrot. Cook and stir until just starting to turn tender, after about 5 minutes.
- Add green onion and garlic. Cook and stir for another minute to release fragrance.
- Sprinkle flour into the pot. Cook and stir to let it coat evenly with the ingredients. Cook for about 1 minute to fully cook the flour.
- Add miso paste. Stir to coat evenly on the ingredients.
- Add chicken stock, half a cup at a time. Stir and cook until simmering before adding more. When it forms a silky and runny paste, add the rest stock and milk, stir to combine.
- Add potato and corn. Cook over medium heat until brought to a simmer. Turn to medium low heat. Let simmer for 10 to 15 minutes, until the potato turns tender but does not break part. Stir occasionally to avoid burning the bottom.
- Add broccoli and shrimp. Continue to cook for 3 to 5 minutes until cooked through.
- Stir in cheddar cheese, salt and pepper. Stir to mix well, and adjust seasoning if needed.
- Serve warm.
- The Asian-style potato chowder is less heavy than western style cream soup. If you like your soup extra rich, use 3 tablespoons olive oil and 3 tablespoons all-purpose flour instead.
- Red, white, and awase (mixed) miso all work well in this recipe.