Slow Cooker Amish Corn Chowder Recipe

Introduction

Slow Cooker Amish Corn Chowder is a comforting and creamy soup that’s perfect for busy days. This hearty dish combines tender potatoes, sweet corn, and a rich, flavorful broth, all effortlessly cooked in a slow cooker. It’s a warm bowl of home-style goodness that’s easy to prepare and full of satisfying flavor.

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, for a hint of smokiness)
• ½ teaspoon dried thyme
• 1 tablespoon all-purpose flour (for thickening)
• ½ cup shredded cheddar cheese (optional, for extra creaminess)
• 2 strips cooked and crumbled turkey bacon (optional, for garnish)
• Chopped fresh parsley or green onions, for garnish

Instructions

1. Step 1: Prepare the ingredients by peeling and dicing the potatoes, finely chopping the onion, and mincing the garlic. If using fresh corn, remove the kernels from the cob.
2. Step 2: Place the diced potatoes, corn, chopped onion, and minced garlic into the slow cooker. Pour in the chicken or vegetable broth and season with salt, black pepper, smoked paprika, and dried thyme. Stir to mix evenly.
3. Step 3: Cover the slow cooker and cook on low for 6-7 hours or on high for 3-4 hours, until the potatoes are tender when pierced with a fork.
4. Step 4: About 30 minutes before the cooking time ends, melt the butter in a small saucepan over medium heat. Stir in the flour and cook for 1 minute until smooth.
5. Step 5: Gradually whisk in the milk and heavy cream, stirring constantly to avoid lumps. Allow the mixture to thicken slightly, then pour it into the slow cooker and stir well to combine.
6. Step 6: If desired, stir in the shredded cheddar cheese and let it melt fully into the chowder for added creaminess.
7. Step 7: Ladle the chowder into bowls and garnish with crumbled turkey bacon, chopped fresh parsley, or green onions. Serve warm and enjoy!

Tips & Variations

• For a vegetarian version, use vegetable broth and omit the turkey bacon garnish.
• Adding smoked paprika gives a subtle smoky depth, but you can skip it if you prefer a milder flavor.
• Using fresh corn kernels adds extra sweetness, but frozen or canned work well and save time.
• Substitute half-and-half for the heavy cream and milk for a lighter chowder.
• To make the soup thicker, mash a few potatoes before adding the cream mixture.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent scorching. You can also freeze the chowder for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen corn instead of fresh?

Yes, frozen corn is a convenient alternative and works just as well in this recipe. Simply use the same amount and add it directly to the slow cooker without thawing.

How can I make this chowder dairy-free?

To make this chowder dairy-free, substitute the heavy cream and milk with coconut milk or another plant-based milk. Use olive oil or a dairy-free butter alternative instead of butter, and skip the cheddar cheese or use a dairy-free cheese substitute.

Slow Cooker Amish Corn Chowder Recipe

Print Recipe

★★★★★

4.5 from 141 reviews

This Slow Cooker Amish Corn Chowder is a creamy, comforting soup perfect for a cozy meal. Packed with tender potatoes, sweet corn, and seasoned with smoky paprika and thyme, this chowder is easy to prepare in a crockpot and can be customized with cheese and turkey bacon for extra richness and flavor.

• Author: Stella
• Prep Time: 15 minutes
• Cook Time: 6 hours 30 minutes
• Total Time: 6 hours 45 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Slow Cooking
• Cuisine: American

Ingredients

Scale 1x2x3x

Vegetables

• 4 cups corn kernels (fresh, frozen, or canned)
• 3 medium potatoes, peeled and diced
• 1 small onion, finely chopped
• 2 cloves garlic, minced

Liquids & Dairy

• 3 cups chicken or vegetable broth
• 1 ½ cups heavy cream
• 1 cup whole milk
• 2 tablespoons butter

Seasonings & Thickeners

• ½ teaspoon salt (or to taste)
• ½ teaspoon black pepper
• ½ teaspoon smoked paprika (optional)
• ½ teaspoon dried thyme
• 1 tablespoon all-purpose flour

Optional Add-ons

• ½ cup shredded cheddar cheese
• 2 strips cooked and crumbled turkey bacon for garnish
• Chopped fresh parsley or green onions for garnish

Instructions

1. Prepare the Ingredients: Peel and dice the potatoes, finely chop the onion, and mince the garlic cloves. If using fresh corn, carefully remove the kernels from the cob.
2. Layer in the Slow Cooker: Add the diced potatoes, corn kernels, chopped onion, and minced garlic to the slow cooker. Pour in the chicken or vegetable broth. Season with salt, black pepper, smoked paprika, and dried thyme. Stir to combine all ingredients evenly.
3. Cook on Low or High: Cover the slow cooker and cook the mixture on low heat for 6 to 7 hours, or alternatively on high heat for 3 to 4 hours. The chowder is done when the potatoes are tender and easily pierced with a fork.
4. Thicken the Chowder: About 30 minutes before the cook time is complete, melt the butter in a small saucepan over medium heat. Stir in the flour and cook for about 1 minute until the mixture is smooth and bubbling. Gradually whisk in the whole milk and heavy cream, stirring constantly to avoid lumps. Allow the cream mixture to thicken slightly, then pour it into the slow cooker. Stir well to incorporate the thickening mixture into the chowder.
5. Add Cheese (Optional): For a richer, creamier chowder, stir in the shredded cheddar cheese now and allow it to melt fully into the soup in the slow cooker.
6. Finish and Serve: Once all ingredients are combined and heated through, ladle the corn chowder into bowls. Garnish with crumbled turkey bacon strips and chopped fresh parsley or green onions for an added layer of flavor and presentation. Serve warm and enjoy this comforting Amish-inspired chowder.

Notes

• Use fresh corn kernels in season for the best flavor, or frozen/canned corn as convenient alternatives.
• The smoked paprika is optional but adds a subtle smoky depth to the chowder.
• For a vegetarian version, substitute vegetable broth and omit the turkey bacon garnish.
• If you prefer a thicker chowder, increase the flour to 1 ½ tablespoons when making the cream mixture.
• This chowder can be stored in the refrigerator for up to 3 days and reheated gently on the stove or in the microwave.
• Adjust salt and seasoning at the end of cooking to suit your taste preference.

Keywords: Amish corn chowder, slow cooker soup, crockpot chowder, creamy corn soup, easy slow cooker recipes, comfort food soup