If you’re looking for a cozy, heartwarming dish that feels like a big, comforting hug in a bowl, then you absolutely must try this Slow Cooker Amish Corn Chowder Recipe. Packed with sweet corn, tender potatoes, and a rich, creamy broth, it’s the perfect way to enjoy a taste of rustic country charm right from your slow cooker. Every spoonful delivers layers of hearty flavors and smooth textures that make this recipe a total crowd-pleaser — plus, it’s incredibly easy to prepare and perfect for those days when you want something satisfying without standing over the stove.
Ingredients You’ll Need
Gathering simple, wholesome ingredients is the key to making a soul-satisfying chowder like this. Each component plays an essential role, from the sweetness of the corn to the earthy heartiness of potatoes, while the spices and cream pull everything together into a luscious, velvety comfort soup.
- 4 cups fresh or frozen corn kernels: Adds natural sweetness and texture to the chowder.
- 1 medium onion, diced: Brings depth and a gentle aromatic base.
- 2 medium potatoes, peeled and diced: Makes the chowder extra hearty and filling.
- 3 cups chicken or vegetable broth: Choose chicken for richness or vegetable for a lighter touch.
- 1 cup heavy cream: Adds luxurious creaminess and smoothness.
- 2 cloves garlic, minced: Imparts a subtle, aromatic kick to balance the sweetness.
- 1 teaspoon salt: Essential for enhancing all the flavors.
- ½ teaspoon black pepper: Adds gentle warmth without overpowering.
- ½ teaspoon smoked paprika: Lends a warm, smoky touch that elevates the chowder.
- 2 tablespoons butter: Used to create a creamy roux for thickening.
- 2 tablespoons all-purpose flour: Works with butter to thicken the chowder.
- 2 tablespoons chopped fresh parsley, for garnish: Adds a fresh, bright herbal note at the end.
How to Make Slow Cooker Amish Corn Chowder Recipe
Step 1: Prep the Base
Start by combining the heart of the dish—corn, onion, potatoes, broth, garlic, salt, pepper, and smoked paprika—right in your slow cooker. Give everything a good stir to blend those bold flavors making sure each bite will be deliciously balanced once cooked.
Step 2: Slow Cook to Perfection
Cover your slow cooker and let it work its magic on LOW for 6 to 8 hours. The key here is patience because by the end, the potatoes will be fork-tender, and the flavors will have deepened into a comforting harmony you won’t want to miss.
Step 3: Make the Creamy Roux
While the slow cooker does its thing, melt butter in a small saucepan over medium heat. Stir in the flour and cook it for 1 to 2 minutes while stirring constantly — this step is crucial to avoid any lumps and build the chowder’s rich texture. Then, gradually whisk in the heavy cream until everything becomes smooth and silky.
Step 4: Final Touches
Pour your creamy roux mixture back into the slow cooker and stir well to combine. Switch the slow cooker to HIGH and let it cook for an additional 30 minutes so the chowder thickens perfectly and the flavors meld together beautifully. Don’t forget to ladle your hot, comforting soup into bowls and sprinkle fresh parsley on top for that final pop of color and freshness.
How to Serve Slow Cooker Amish Corn Chowder Recipe
Garnishes
Fresh chopped parsley is a classic finishing touch that adds a lovely herbal brightness to balance the rich, creamy flavor. A sprinkle of crispy bacon bits or shredded cheddar can also be fantastic if you’re in the mood for extra indulgence.
Side Dishes
Serve your Amish Corn Chowder alongside some crusty bread or warm, flaky biscuits to soak up every last creamy drop. A simple green salad can also add a crisp contrast if you want to keep the meal light and fresh.
Creative Ways to Present
For a charming presentation, ladle the chowder into hollowed-out mini pumpkins or bread bowls. Not only does this look beautiful on the table, but it also adds another layer of flavor and texture to your meal experience.
Make Ahead and Storage
Storing Leftovers
This Slow Cooker Amish Corn Chowder Recipe keeps wonderfully in the refrigerator for up to 3 days. Just be sure to store it in an airtight container to maintain freshness and avoid any unwanted fridge odors.
Freezing
For longer storage, you can freeze the chowder in portions. Make sure to cool it completely before transferring to freezer-safe containers. It will keep well for up to 2 months, so you can enjoy this comforting meal on a busy day anytime.
Reheating
To reheat, thaw if frozen overnight in the fridge, then warm gently on the stove over medium-low heat, stirring occasionally. Adding a splash of broth or cream can help bring back the perfect creamy consistency as it heats up.
FAQs
Can I use canned corn instead of fresh or frozen?
Absolutely! Just be sure to drain the canned corn well to avoid excess liquid, which can thin out the chowder. Fresh or frozen corn usually gives the best texture and flavor, but canned works in a pinch.
Is it possible to make this recipe dairy-free?
Yes! Swap the heavy cream for full-fat coconut milk or a creamy plant-based alternative, and use dairy-free butter to make a dairy-free version that’s just as delicious.
Can I make this chowder vegetarian or vegan?
Definitely. Use vegetable broth instead of chicken broth and substitute the cream and butter as noted above. It’s an easy switch to enjoy this recipe while keeping it plant-based.
How thick should the chowder be?
The chowder should be creamy and thick enough to coat the back of a spoon but still spoonable. If it’s too thick after cooking, add a bit more broth or cream to loosen it up.
What can I add to give it more flavor?
For an extra flavor boost, consider adding a chopped jalapeño or some smoked sausage slices before cooking. Fresh thyme or a sprinkle of grated sharp cheddar on top can also take it to the next level.
Final Thoughts
There’s just something truly special about a bowl of Slow Cooker Amish Corn Chowder Recipe that feels like it was made with love and patience. It’s hearty, creamy, and perfectly seasoned to comfort your soul on any day. I can’t wait for you to try this recipe and discover why it becomes an instant favorite in every home that gives it a whirl. Cozy up and enjoy!
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Slow Cooker Amish Corn Chowder Recipe
- Total Time: 8 hours 15 minutes
- Yield: 6 servings 1x
Description
This Slow Cooker Amish Corn Chowder is a comforting, creamy soup packed with sweet corn, tender potatoes, and aromatic spices. Made effortlessly in a slow cooker, it delivers rich flavors and a velvety texture perfect for chilly days or anytime you crave a hearty, homemade meal.
Ingredients
Vegetables
- 4 cups fresh or frozen corn kernels
- 1 medium onion, diced
- 2 medium potatoes, peeled and diced
- 2 cloves garlic, minced
Liquids & Dairy
- 3 cups chicken or vegetable broth
- 1 cup heavy cream
- 2 tablespoons butter
Dry Ingredients & Seasonings
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon smoked paprika
- 2 tablespoons all-purpose flour
Garnish
- 2 tablespoons chopped fresh parsley
Instructions
- Prep the Base: In the slow cooker, combine corn, onion, potatoes, broth, garlic, salt, pepper, and smoked paprika. Stir well to ensure everything is evenly distributed.
- Slow Cook to Perfection: Cover and cook on LOW for 6-8 hours until the potatoes are fork-tender.
- Make the Creamy Roux: In a small saucepan, melt butter over medium heat. Stir in flour and cook for 1-2 minutes, stirring constantly to avoid lumps. Gradually whisk in heavy cream until the mixture is smooth and slightly thickened.
- Final Touches: Stir the cream mixture into the slow cooker and mix well. Switch the heat to HIGH and cook for another 30 minutes to let the flavors meld.
- Serve: Ladle the chowder into bowls and garnish with fresh parsley. Serve hot with crusty bread or biscuits for the ultimate comfort meal.
Notes
- Using frozen corn is a convenient alternative if fresh corn is not available, and it retains sweetness well.
- For a dairy-free version, substitute heavy cream with coconut cream and butter with olive oil.
- Feel free to add cooked bacon or ham for extra flavor and protein.
- The chowder can be thickened more by mashing some of the potatoes before adding the cream mixture.
- Leftovers store well in the refrigerator for up to 3 days and reheat gently on the stovetop or microwave.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Category: Soup
- Method: Slow Cooking
- Cuisine: Amish, American
