Heavenly Winter Corn Chowder

Winter Corn Chowder? With fresh corn? In regions that have an actual winter, with little sun and sub-freezing weather? Is there such a thing? Not to my knowledge. Although wonders never cease to amaze, and someone somewhere has probably managed to grow fresh corn in a cold winter climate–maybe in a greenhouse.  

So, what I’m getting at here is that THIS soup, in regions of the world with cold winter months, is meant to be prepared with FROZEN corn.

I know, I know. Nothing beats fresh corn, plucked from the field the same day you purchase it. That’s the Gold standard. (Here’s my go-to summertime corn chowder: Sweet Corn & Poblano Chile Chowder)

But in the Pacific Northwest, winter is long, and I can’t make it to summer without corn chowder.

And for this chowder, with its big taste, velvet texture, and smokey loveliness, I barely notice that the corn used was not basking in a sun drenched field earlier this morning. I don’t think you will either.

COOKS NOTE   This is purposely NOT a thick chowder. But if you would like it a bit thicker, at completion of Step 3, add 1 tablespoon all-purpose flour and stir to incorporate it into the buttery onions. Cook a couple of minutes and then proceed with the recipe.  

COOKS NOTE   I love this soup with the addition of cream, partly because I love cream in just about everything, but also because it changes the color of the soup from bright orange to golden yellow. In other words, it makes it clear that it’s CORN, not carrot soup. This said, there’s no denying that the soup is DELICIOUS even without the cream. Try it both ways.

INGREDIENT NOTE There’s one ingredient here that you may not have on hand. Its Korean Coarse Red Pepper Powder and its available in Asian food markets. The container I’m looking at has Wang-Taste of Korea on the label. It’s a remarkably versatile seasoning. I use it in and on everything.

INGREDIENT NOTE The essential ingredient here that gives Winter Corn Chowder its seductively smokey allure is Smoked Spanish Paprika. It’s a highly versatile must have.

EQUIPMENT NOTE Friends often ask about the striking jars featured in our soup posts. Where do we get them? How much do they cost? So here goes. They’re Weck Jars, and although we’ve purchased them from a few local stores over the years, the best price we’ve seen in on Amazon. Six quart-size jars for around $30. And they last FOREVER.

We use them for storing just about anything food related, but most especially for soups. There’s nothing more appetizing than opening the fridge to these beautiful quart-size, tulip-shaped jars, filled to the brim with some tantalizing brew. And unlike many other storage options we’ve tried over the years, we’ve never lost, broken, or discarded one of these special jars.

SERVING NOTE If you happen to have leftover cooked chicken in the fridge, and want to add a little protein to your Winter Corn Chowder, chop the white meat, and add to hot soup just before serving. It’s delicious!

ACCOMPANIMENT NOTE If you want to go all out and gild the lily (as the saying goes), whip up Not Your Mamas Skillet Cornbread to accompany this soup. You’ll be glad you did.