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.