In a large saucepan, heat 2 tablespoons of extra virgin olive oil over medium heat. Add 1 chopped onion and sauté for about 5 minutes until soft and translucent.

Stir in 3 cloves of minced garlic into the softened onions, cooking for an additional minute until fragrant.

Add 2 medium cubed potatoes and 4 cups of vegetable stock to the pot, stir well, increase to high heat and bring to a rolling boil. Once boiling, reduce to low and simmer for 15 minutes.

Mix in 2 cups of sweet corn, 1 can of coconut milk, 3 tablespoons of white miso, and 1 teaspoon of smoked paprika. Stir and bring back to a gentle simmer, cooking for another 5 minutes.

Using a potato masher, gently mash some potato chunks against the bottom of the pan for a creamy texture while leaving other bites chunky.

Taste and season with salt and black pepper. Stir and let simmer for another minute.

Ladle the chowder into bowls and enjoy immediately. Optionally serve with crusty bread or fresh herbs.