This chowder has a delightful, almost buttery taste.
In a large soup pot, sauté onions and garlic in oil until tender.
Add the water/stock, spices, potatoes and corn. If desired, remove about 4 cups of this mixture and purée in a blender or food processor, then return to pot. Add peppers and fennel, bring to a boil and simmer about 20 minutes or until potatoes and fennel are tender.
Remove from heat and stir in miso and minced fennel greens.