Name: Slow Cooker Amish Corn Chowder Recipe
Prep time: 15 min
Cook time: 8 h
Total time: 8 h 15 min
Cuisine: Amish
Ingredients: 4 cups fresh or frozen corn kernels; 1 medium onion, diced; 2 medium potatoes, peeled and diced; 2 cloves garlic, minced; 3 cups chicken or vegetable broth; 1 cup heavy cream; 2 tablespoons butter; 1 teaspoon salt; ½ teaspoon black pepper; ½ teaspoon smoked paprika; 2 tablespoons all-purpose flour; 2 tablespoons chopped fresh parsley

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

Scale

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

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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