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Slow Cooker Amish Corn Chowder Recipe

Slow Cooker Amish Corn Chowder Recipe
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★★★★★

4.9 from 17 reviews

Slow Cooker Amish Corn Chowder is a rich, creamy, and comforting soup perfect for any time of year. Made with fresh or frozen corn, tender potatoes, aromatic herbs, and a touch of smoky paprika, this cozy chowder is slow-cooked to blend all flavors beautifully. Optional additions like cheddar cheese and crumbled turkey bacon elevate it to a hearty, satisfying meal ideal for family dinners or casual gatherings.

Ingredients

Scale

Main 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
  • 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

Dairy and 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, carefully remove the kernels from the cob.
  2. Layer in the Slow Cooker: Place the diced potatoes, corn kernels, chopped onion, and minced garlic into the slow cooker. Pour in the chicken or vegetable broth. Season with salt, black pepper, smoked paprika if using, and dried thyme. Stir everything gently to combine all ingredients evenly.
  3. Cook on Low or High: Cover the slow cooker and cook on low heat for 6-7 hours or on high heat for 3-4 hours. The chowder is ready when the potatoes are tender upon stabbing with a fork.
  4. Thicken the Chowder: About 30 minutes before cooking is complete, melt the butter in a small saucepan over medium heat. Stir in the all-purpose flour and cook for about 1 minute until it forms a smooth paste. Gradually pour in the whole milk and heavy cream while stirring continuously to avoid lumps. Allow the mixture to thicken slightly, then pour it into the slow cooker and stir well to combine.
  5. Add Cheese (Optional): If desired, stir the shredded cheddar cheese into the chowder and allow it to melt fully for additional creaminess.
  6. Finish and Serve: Ladle the warm chowder into bowls and garnish with crumbled turkey bacon and chopped fresh parsley or green onions for extra flavor and texture. Serve immediately and enjoy this comforting Amish-style corn chowder.

Notes

  • You can use fresh, frozen, or canned corn depending on availability and preference.
  • For a vegetarian version, use vegetable broth and omit the turkey bacon garnish.
  • The smoked paprika adds a subtle smoky flavor but can be left out if you prefer a milder taste.
  • Adjust seasoning to taste, especially salt and pepper, based on your dietary needs.
  • If you want a thicker chowder, add a bit more flour to the butter mixture or reduce some broth before adding the cream mixture.
  • Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stove.

Nutrition

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

Find it online: https://ricoloranz.com/slow-cooker-amish-corn-chowder-recipe/