If you’re searching for a soul-warming, creamy soup that brings the heart of Amish country right to your kitchen, look no further than Slow Cooker Amish Corn Chowder. This is the kind of recipe that fills your home with cozy aromas, makes everyone gather around the table, and delivers pure comfort in every spoonful. Packed with sweet corn, tender potatoes, and a dreamy, velvety broth, this chowder is as simple as it is satisfying. Whether you’re feeding a crowd or just want to meal-prep something hearty for the week, this dish promises to become a staple in your recipe rotation.
Ingredients You’ll Need
One of the best things about Slow Cooker Amish Corn Chowder is how it takes humble, everyday ingredients and transforms them into something truly special. Each component brings its own flavor and texture, working together to create a chowder that’s rich, colorful, and impossible to resist.
- Corn kernels: The star of the show, bringing sweetness and a burst of summer flavor. Use fresh when available, or frozen for convenience.
- Peeled and diced potatoes: These add heartiness and help thicken the chowder naturally as they cook down.
- Chopped onion: Savory and aromatic, onion forms the flavor base that ties everything together.
- Diced celery stalks: Brings a subtle crunch and earthiness that balances the sweetness of the corn.
- Peeled and diced carrots: Offers color, a gentle sweetness, and extra nutrients.
- Vegetable or chicken broth: Choose your favorite to create a flavorful, rich background for all the veggies.
- Salt: Essential for lifting all the flavors and enhancing the natural sweetness of the corn.
- Black pepper: Adds just the right touch of warmth and gentle spice.
- Dried thyme: This herb brings a hint of earthy, savory depth that rounds out the chowder.
- Whole milk: Melds with the cream for a lovely, smooth base without being too heavy.
- Heavy cream: Gives the chowder its signature richness and silky texture.
- Butter: Adds a touch of indulgence and helps form the creamy roux.
- All-purpose flour: Used to thicken the chowder and make it extra luscious.
How to Make Slow Cooker Amish Corn Chowder
Step 1: Load Up the Slow Cooker
Start by adding the corn, potatoes, onion, celery, carrots, broth, salt, pepper, and thyme directly into your slow cooker. This step is as easy as it gets—just toss everything in! Give it all a quick stir to combine, ensuring the seasoning is evenly distributed and the veggies are nestled in the broth, ready to soak up all that flavor.
Step 2: Let the Slow Cooker Work Its Magic
Cover the slow cooker and set it to low for 6–7 hours, or high for 3–4 hours. As it simmers, the vegetables become perfectly tender and the flavors mingle in the most delicious way. There’s nothing quite like coming home to the scent of Slow Cooker Amish Corn Chowder bubbling away, promising a hearty, homemade dinner with hardly any effort.
Step 3: Make the Creamy Roux
About 30 minutes before serving, grab a small saucepan and melt the butter over medium heat. Whisk in the flour and cook for a minute or two until it’s golden and smells nutty—this is your secret to a thick, velvety chowder. Slowly add the milk and heavy cream, whisking constantly as it thickens up to a silky consistency. This little extra step is what makes Amish chowder so unbelievably creamy.
Step 4: Finish and Blend for Extra Creaminess
Pour the warm cream mixture into the slow cooker, stirring gently to combine it with the tender vegetables. Let everything cook together on high for another 15–20 minutes. At this stage, you can use an immersion blender to puree a portion of the soup if you love extra creaminess, or leave it chunky for a more rustic feel. Taste and adjust the seasoning if needed—then get ready to serve up comfort in a bowl.
How to Serve Slow Cooker Amish Corn Chowder
Garnishes
The right garnish can take Slow Cooker Amish Corn Chowder from delicious to downright irresistible. Try a sprinkle of chopped fresh parsley or chives for color and a burst of freshness. If you’re feeling indulgent, a handful of crispy bacon or shredded cheddar cheese adds a savory finish that’s tough to beat.
Side Dishes
Chowder is a meal in itself, but it truly shines when paired with warm, crusty bread or homemade biscuits to soak up every last drop. A crisp green salad with a tangy vinaigrette is a fantastic way to balance the richness of the soup. For a classic Amish touch, serve it alongside pickled vegetables or apple butter on the side.
Creative Ways to Present
For a dinner party or cozy gathering, ladle Slow Cooker Amish Corn Chowder into individual bread bowls for an eye-catching and edible presentation. Mini mugs or small ramekins make it perfect for appetizer-sized servings at potlucks. Don’t hesitate to get playful with toppings—let guests build their own with a toppings bar featuring crumbled bacon, shredded cheese, sliced green onions, and hot sauce.
Make Ahead and Storage
Storing Leftovers
Leftover Slow Cooker Amish Corn Chowder keeps beautifully in the refrigerator for up to 4 days. Let it cool to room temperature before transferring to airtight containers. The flavors only deepen as it sits, making next-day bowls even more delicious!
Freezing
Yes, you can freeze this chowder for up to 2 months. Cool the soup completely, then ladle into freezer-safe containers, leaving a bit of room for expansion. Thaw overnight in the fridge before reheating. Keep in mind that cream-based soups may separate slightly after freezing, but a good stir will bring them back together.
Reheating
For best results, reheat Slow Cooker Amish Corn Chowder gently on the stovetop over medium-low heat, stirring occasionally until warmed through. If the soup thickens too much, simply add an extra splash of milk or broth to loosen it up. Avoid boiling, as high heat can cause the dairy to separate.
FAQs
Can I make Slow Cooker Amish Corn Chowder dairy-free?
Absolutely! Swap the milk and cream for your favorite non-dairy alternatives (like unsweetened almond or oat milk and coconut cream). Use vegan butter or olive oil for the roux. The result will still be velvety and comforting.
What kind of potatoes work best?
Yukon Gold or russet potatoes are both excellent choices. Yukon Golds give a buttery flavor and hold their shape, while russets break down a bit more and make the chowder even creamier.
Can I add meat to this chowder?
Definitely. Diced cooked ham or crumbled bacon stirred in at the end are both classic Amish additions that add a smoky, savory element. Leftover rotisserie chicken also works well for a heartier meal.
How can I make the chowder thicker?
If you prefer an even thicker soup, blend a larger portion of the chowder with an immersion blender, or add an extra tablespoon of flour to the roux. You can also simmer the finished soup uncovered for a few extra minutes to reduce and concentrate the broth.
Is Slow Cooker Amish Corn Chowder gluten-free?
As written, the recipe uses all-purpose flour, but you can easily make it gluten-free by using a gluten-free all-purpose flour blend for the roux. The rest of the ingredients are naturally gluten-free.
Final Thoughts
If you’re longing for a taste of true comfort, you can’t go wrong with Slow Cooker Amish Corn Chowder. It’s creamy, satisfying, and so easy to make—perfect for busy weeknights, family gatherings, or any time you want a little extra warmth at the table. Give it a try and watch it become a new favorite in your home!
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Slow Cooker Amish Corn Chowder Recipe
- Total Time: 6 hours 15 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
This Slow Cooker Amish Corn Chowder is a comforting, creamy soup packed with fresh corn, tender potatoes, and aromatic vegetables, slow-cooked to perfection. Perfect for a hearty meal, it combines a rich dairy base with simple, wholesome ingredients for a taste of traditional Amish cooking.
Ingredients
Vegetables
- 4 cups corn kernels (fresh or frozen)
- 2 cups peeled and diced potatoes
- 1 small onion, chopped
- 2 celery stalks, diced
- 2 carrots, peeled and diced
Liquids & Dairy
- 3 cups vegetable or chicken broth
- 1 cup whole milk
- 1 cup heavy cream
Seasonings & Thickener
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
Instructions
- Prepare the Slow Cooker Base: Add the corn, diced potatoes, chopped onion, diced celery, diced carrots, broth, salt, black pepper, and dried thyme into the slow cooker. Stir slightly to combine the ingredients evenly.
- Cook the Vegetables: Cover the slow cooker and cook on low for 6–7 hours or on high for 3–4 hours until the vegetables are tender and flavors meld together.
- Make the Roux & Cream Mixture: In a small saucepan over medium heat, melt the butter. Whisk in the flour forming a smooth roux and cook for 1–2 minutes while stirring constantly to eliminate raw flour taste.
- Thicken the Cream: Slowly pour in the whole milk and heavy cream into the roux, whisking continually. Continue cooking for about 3–4 minutes until the mixture thickens slightly into a creamy consistency.
- Combine Cream with Chowder: Pour the cream mixture into the slow cooker and stir thoroughly to combine with the cooked vegetables and broth.
- Final Cook: Cook the chowder for an additional 15–20 minutes on high to let the flavors meld and the soup thicken further.
- Adjust Seasonings and Serve: Taste the chowder, adjust salt and pepper if needed, then serve warm. Optional: Add diced cooked ham or crumbled bacon for extra heartiness or blend part of the soup for creamier texture.
Notes
- Add diced cooked ham or crumbled bacon at the end for extra protein and flavor.
- Use an immersion blender to partially blend the soup for a thicker, creamier texture.
- Vegetarian if using vegetable broth; substitute chicken broth otherwise.
- Can be stored in the fridge for up to 3 days and reheated gently.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: Amish
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 310
- Sugar: 7g
- Sodium: 480mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 45mg
