Simple Miso Corn Chowder with Interesting Enough Flavors for Several Days

The title of the post says it all – this Milk Street Corn Chowder with Miso and Scallions is not only a perfect weeknight meal, but also has enough complex flavors to make for great leftovers for days.  

I made a few edits to this recipe.  I partially blended the soup with an immersion blender instead of placing a portion into a stand blender.  I substituted russet for the gold potatoes because of grocery store availability, and used unsalted butter in place of salted.  And because I made this in the spring, I used frozen corn instead of fresh. 

I look forward to making this salty, subtly sweet, and herby soup again and again!