There’s something about a big pot of Slow Cooker Amish Corn Chowder bubbling away that feels like a hug waiting at the end of the day. If you’re anything like me (a Texas mom juggling three little ones and a million to-dos), then you’ll appreciate how this chowder practically cooks itself while you handle life’s chaos. Toss everything into your slow cooker, and by dinner time—voilà!—you’ve got a creamy, hearty soup that tastes like you spent hours hovering over the stove.
Table of Contents
Why You’ll Love This Slow Cooker Amish Corn Chowder
- Effortless comfort food: A true “dump and go” recipe with minimal prep.
- Family-approved: Creamy, cheesy, and full of flavor—kids and picky eaters eat this up.
- Flexible: Works with fresh, frozen, or canned corn, so you can make it year-round.
- Cozy vibes: Perfect for chilly nights, potlucks, or when you just need a big bowl of comfort.
And honestly, there’s something magical about walking into your kitchen after a long day and smelling this chowder simmering away.
What Does Slow Cooker Amish Corn Chowder Taste Like?
Think creamy potato soup meets corn sweetness with a little smoky, herby whisper in the background. The broth is velvety from the cream and milk, the potatoes bring hearty substance, and the corn adds pops of natural sweetness. Add in turkey bacon or cheese, and you’ve got next-level cozy.
Ingredients You’ll Need for Slow Cooker Amish Corn Chowder
Making Slow Cooker Amish Corn Chowder is surprisingly simple because most of the ingredients are pantry staples you probably already have. The beauty of this dish is that it feels like classic comfort food, but it comes together with everyday items. Here’s a closer look at what goes into this creamy crockpot favorite:
- Corn kernels (4 cups) – The star of the chowder! You can use fresh corn cut straight off the cob in the summer, frozen corn when you’re in a rush, or even canned corn if that’s what’s in your pantry. Fresh corn will give you a slightly sweeter, crisper bite, but frozen is just as cozy and convenient.
- Potatoes (3 medium, peeled and diced) – Potatoes give this chowder its hearty, stick-to-your-ribs feel. I like using Yukon Golds because they stay tender but not mushy, though russet potatoes also work beautifully.
- Onion (1 small, finely chopped) – A base flavor builder. When slow-cooked, onions turn sweet and mellow, which makes the chowder taste richer without overpowering it.
- Chicken or vegetable broth (3 cups) – This is the flavorful liquid that holds everything together. Chicken broth gives a savory depth, but if you’re making a vegetarian version, vegetable broth is equally delicious. If you love brothy soups, check out my Homemade Chicken Noodle Soup too—it’s a true classic!
- Heavy cream (1 ½ cups) + whole milk (1 cup) – These two create the creamy, velvety texture Amish chowders are known for. The slow cooker blends them beautifully with the potatoes and corn.
- Butter (2 tablespoons) – Adds richness and makes the flour mixture silky when you thicken the chowder.
- Garlic (2 cloves, minced) – Garlic adds warmth and depth. Fresh is best here since it infuses into the broth while it simmers.
- Seasonings (½ teaspoon each of salt, black pepper, smoked paprika, and dried thyme) – These simple pantry spices bring balance. Smoked paprika is optional but adds a little rustic, smoky flavor that feels like fall in a bowl.
- All-purpose flour (1 tablespoon) – Whisked with butter and milk to thicken the chowder so it’s creamy and hearty without being too heavy.
- Cheddar cheese (½ cup, optional) – Melts into the chowder for extra richness. I like a sharp cheddar to give a little tang.
- Turkey bacon (2 strips, cooked and crumbled, optional) – A crispy topping that adds crunch and smoky flavor without the heaviness of pork.
- Fresh parsley or green onions (for garnish) – A pop of color and freshness to finish each bowl.
This ingredient list is flexible—if you’re missing something, don’t stress. The slow cooker works its magic no matter what, and the end result is always a cozy, soul-warming chowder.
How to Make Slow Cooker Amish Corn Chowder
One of the things I love most about Slow Cooker Amish Corn Chowder is how forgiving it is. Even if you’re not a confident cook, this recipe holds your hand every step of the way. Let’s walk through it together:
Step 1: Prep the Veggies
Start by peeling and dicing your potatoes into small cubes—about ½-inch pieces work best since they’ll cook evenly and stay tender without falling apart. Chop your onion finely (nobody likes big chunks of onion in their chowder!) and mince your garlic. If you’re lucky enough to have fresh corn on hand, cut the kernels straight off the cob—it gives the chowder a sweeter, fresher taste.
💡 Tip: If you’re short on time, frozen diced potatoes or pre-chopped onion are total lifesavers.
Step 2: Layer the Ingredients in the Slow Cooker
Place the diced potatoes, corn kernels, chopped onion, and minced garlic directly into the slow cooker. Pour in your chicken or vegetable broth and sprinkle in the seasonings: salt, black pepper, thyme, and smoked paprika. Give it all a gentle stir to distribute the flavors.
This step is where the magic starts—everything slowly infuses together while you go about your day. It’s kind of like making my Creamy Crockpot Chicken Gnocchi Soup, where the broth soaks up every little bit of flavor while you barely lift a finger.
Step 3: Let the Slow Cooker Do the Work
Cover your crockpot with the lid and set it on LOW for 6–7 hours or HIGH for 3–4 hours. During this time, the potatoes soften, the corn becomes tender and sweet, and the seasonings marry into one cozy, fragrant broth.
When the potatoes can be easily pierced with a fork, you’ll know your base is ready.
Step 4: Thicken the Chowder
About 30 minutes before serving, it’s time to make your creamy thickener. In a small saucepan over medium heat, melt the butter, then whisk in the flour. Cook for about a minute until it forms a smooth paste (this prevents a raw flour taste). Slowly pour in the milk and heavy cream, whisking constantly so it doesn’t clump.
Once the mixture thickens slightly (it should coat the back of a spoon), pour it straight into the slow cooker and stir gently. This step transforms your chowder into that signature creamy, comforting dish Amish kitchens are known for.
Step 5: Add Cheese (Optional but Delicious)
If you’re going for extra richness, sprinkle shredded cheddar cheese directly into the crockpot after you’ve added the cream mixture. Stir until it melts completely into the chowder. The result? A velvety, cheesy layer of comfort that’s hard to resist.
Step 6: Finish and Serve
Once everything is combined, ladle your Slow Cooker Amish Corn Chowder into bowls. Top with crumbled turkey bacon for crunch and smokiness, then finish with fresh parsley or sliced green onions for brightness.
Serve it warm with crusty bread or cornbread on the side—it’s the kind of meal that makes everyone at the table go back for seconds.
⭐ Pro-Tip: If you want to meal prep, make a double batch and freeze half (before adding the cream). Then on a busy night, just reheat, stir in fresh cream, and you’ve got homemade chowder in minutes.
Tips and Tricks for Perfect Slow Cooker Amish Corn Chowder
- No lumps allowed: Whisk that milk + flour mixture slowly to avoid clumps.
- Cheesy upgrade: Want it richer? Add a blend of cheddar and Monterey Jack.
- Shortcut alert: Use frozen diced potatoes if you’re in a rush.
- Vegetarian swap: Stick with veggie broth and skip the bacon.
- Freezer tip: This chowder freezes beautifully—just leave out the cream and add it fresh when reheating.
Personal note: The first time I made this, my youngest (the pickiest of the bunch) declared it “the only soup I like.” High praise from a 6-year-old who usually pushes greens to the side like they’re plotting against him.
Storage for Slow Cooker Amish Corn Chowder
- Refrigerator: Store in an airtight container for up to 3 days.
- Freezer: Freeze without dairy for up to 3 months. Add cream when reheating.
- Reheating: Warm on the stovetop over medium-low heat, stirring often.
FAQs
Can I make this chowder without cream?
Yes! Use half-and-half or evaporated milk for a lighter version.
What protein works well with this soup?
Shredded rotisserie chicken or leftover turkey mixes in beautifully.
Is Amish corn chowder spicy?
Not at all! It’s mild and comforting, but you can add a pinch of cayenne if you like heat.
Conclusion
There you have it—a creamy, cozy bowl of Slow Cooker Amish Corn Chowder that practically cooks itself. Whether you’re feeding your family on a busy weeknight or bringing something heartwarming to a potluck, this recipe is a keeper. So dust off that slow cooker, gather your ingredients, and let your kitchen fill with the delicious smell of chowder love.
And if you’re a soup lover like me, don’t miss my Chicken Noodle Soup with Egg Noodles or this comforting White Bean Pumpkin Turkey Chili next!
Follow us on Pinterest for weekly slow cooker inspiration, or join the conversation over on our Facebook page where fellow food lovers share their favorite comfort meal.
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Slow Cooker Amish Corn Chowder – The Ultimate Cozy Crockpot Soup
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 15 minutes
- Yield: 6 servings
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
Description
Slow Cooker Amish Corn Chowder is a creamy, hearty, and comforting soup packed with sweet corn, tender potatoes, and simple seasonings. Made effortlessly in the crockpot, it’s perfect for busy weeknights or chilly weekends.
Ingredients
- 4 cups corn kernels (fresh, frozen, or canned)
- 3 medium potatoes, peeled and diced
- 1 small onion, finely chopped
- 3 cups chicken or vegetable broth
- 1 ½ cups heavy cream
- 1 cup whole milk
- 2 tablespoons butter
- 2 cloves garlic, minced
- ½ teaspoon salt (or to taste)
- ½ teaspoon black pepper
- ½ teaspoon smoked paprika (optional)
- ½ teaspoon dried thyme
- 1 tablespoon all-purpose flour
- ½ cup shredded cheddar cheese (optional)
- 2 strips cooked and crumbled turkey bacon (optional)
- Chopped fresh parsley or green onions, for garnish
Instructions
1. Peel and dice the potatoes, chop the onion, and mince the garlic. If using fresh corn, remove the kernels from the cob.
2. Add the diced potatoes, corn, chopped onion, and garlic to the slow cooker. Pour in the broth and season with salt, pepper, paprika (if using), and thyme. Stir to combine.
3. Cover and cook on low for 6–7 hours or high for 3–4 hours, until the potatoes are fork-tender.
4. About 30 minutes before the soup is done, melt butter in a small saucepan over medium heat. Stir in the flour and cook for 1 minute.
5. Slowly add the milk and heavy cream, whisking constantly to prevent lumps. Allow to thicken slightly.
6. Pour the thickened cream mixture into the slow cooker and stir well to combine.
7. If using, add shredded cheddar cheese and stir until melted.
8. Ladle the chowder into bowls and garnish with turkey bacon, fresh parsley, or green onions.
9. Serve warm and enjoy!
Notes
You can use fresh, frozen, or canned corn for this recipe. Smoked paprika adds a subtle smoky depth but is optional.
Substitute vegetable broth and non-dairy milk to make it vegetarian. For a richer flavor, stir in more cheese or top with crispy croutons.
Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 2 months. Reheat gently on the stovetop.
