Slow Cooker Amish Corn Chowder Recipe

Introduction

This Slow Cooker Amish Corn Chowder is a comforting, creamy soup perfect for easy weeknight dinners. Made with simple ingredients and slow-cooked to perfection, it delivers rich flavors with minimal effort. It’s a hearty dish that warms the soul and pleases the whole family.

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: Peel and dice the potatoes, finely chop the onion, and mince the garlic. If using fresh corn, remove the kernels from the cob.
2. Step 2: In the slow cooker, layer the diced potatoes, corn, chopped onion, and minced garlic. Pour in the chicken or vegetable broth and season with salt, black pepper, smoked paprika (if using), and dried thyme. Stir to combine 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 end of cooking, melt the butter in a small saucepan over medium heat. Stir in the flour and cook for 1 minute until smooth.
5. Step 5: Slowly whisk in the milk and heavy cream, stirring constantly to prevent 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 into the chowder for extra creaminess.
7. Step 7: Ladle the finished 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.
• To boost flavor, sauté the onions and garlic briefly before adding them to the slow cooker.
• If you like a thicker chowder, mash some of the potatoes in the slow cooker before adding the cream mixture.
• Smoked paprika adds a subtle smoky note, but you can leave it out if you prefer a milder flavor.
• To make it dairy-free, substitute the heavy cream and milk with coconut milk or another plant-based alternative.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally, to avoid curdling the cream. For longer storage, freeze the chowder in freezer-safe containers 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 or canned corn instead of fresh?

Yes, frozen or canned corn works well in this recipe and makes it accessible year-round. If using canned, drain the corn before adding it to the slow cooker.

How can I make the chowder thicker without adding flour?

You can mash a portion of the cooked potatoes in the slow cooker to naturally thicken the chowder or cook it uncovered for a bit to reduce excess liquid.

Slow Cooker Amish Corn Chowder Recipe

Print Recipe

★★★★★

4.5 from 110 reviews

This Slow Cooker Amish Corn Chowder is a comforting and creamy soup perfect for a cozy meal. Loaded with sweet corn, tender potatoes, and a rich blend of cream and cheese, this chowder is easy to prepare in a slow cooker, allowing the flavors to meld beautifully over hours. Optional garnishes like turkey bacon and fresh herbs add a delightful finishing touch.

• Author: Isabella
• Prep Time: 15 minutes
• Cook Time: 6 hours 30 minutes (on low) or 3 hours 30 minutes (on high)
• Total Time: 6 hours 45 minutes (on low) or 3 hours 45 minutes (on high)
• Yield: 6 servings 1x
• Category: Soup
• Method: Slow Cooking
• Cuisine: American

Ingredients

Scale 1x2x3x

Main Ingredients

• 4 cups corn kernels (fresh, frozen, or canned)
• 3 medium potatoes, peeled and diced
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 3 cups chicken or vegetable broth
• ½ teaspoon salt (or to taste)
• ½ teaspoon black pepper
• ½ teaspoon smoked paprika (optional, for a hint of smokiness)
• ½ teaspoon dried thyme

Dairy & Thickening

• 1 ½ cups heavy cream
• 1 cup whole milk
• 2 tablespoons butter
• 1 tablespoon all-purpose flour (for thickening)
• ½ cup shredded cheddar cheese (optional, for extra creaminess)

Garnishes (Optional)

• 2 strips cooked and crumbled turkey bacon
• Chopped fresh parsley or green onions

Instructions

1. Prepare the Ingredients: Peel and dice the potatoes, finely chop the onion, and mince the garlic. If using fresh corn, remove the kernels from the cob to prepare all the fresh produce.
2. Layer in the Slow Cooker: Add the diced potatoes, corn kernels, chopped onion, and minced garlic into the slow cooker. Pour in the chicken or vegetable broth, then season with salt, black pepper, smoked paprika, and dried thyme. Stir to combine all the ingredients evenly.
3. Cook on Low or High: Cover the slow cooker with its lid and cook the soup on low for 6 to 7 hours or on high for 3 to 4 hours. The chowder is ready when the potatoes are tender and easily pierced with a fork.
4. Thicken the Chowder: About 30 minutes before the cooking time ends, melt the butter in a small saucepan over medium heat. Stir in the all-purpose flour and cook for 1 minute to form a roux. Gradually whisk in the whole milk and heavy cream while stirring continuously to avoid lumps. Let this mixture thicken slightly on the stove, then pour it into the slow cooker and stir well to combine.
5. Add Cheese (Optional): If you desire a richer chowder, stir in the shredded cheddar cheese now, allowing it to melt completely into the creamy soup.
6. Finish and Serve: Once fully combined and heated through, ladle the chowder into serving bowls. Garnish with crumbled turkey bacon and freshly chopped parsley or green onions for an extra burst of flavor. Serve warm and enjoy your hearty Amish corn chowder.

Notes

• You can use fresh, frozen, or canned corn depending on availability; all work well.
• The smoked paprika adds subtle smokiness but can be omitted if preferred.
• For a vegetarian version, use vegetable broth and omit turkey bacon garnish.
• The roux made from butter and flour is key to achieving a creamy, thick chowder.
• Adjust salt and pepper to taste before serving.

Keywords: slow cooker corn chowder, Amish corn chowder, creamy corn soup, slow cooker soup recipe, comfort food soup