Name: Slow Cooker Amish Corn Chowder
Prep time: 15 min
Cook time: PT-488474H49M16S
Total time: PT-488474H49M16S
Cuisine: American
Ingredients: 4 cups fresh or frozen corn kernels (about 6 ears if fresh); 4 medium potatoes, peeled and diced; 1 medium onion, diced; 2 medium carrots, peeled and sliced; 2 celery stalks, sliced; 4 cups chicken broth (or vegetable broth for vegetarian); 2 cups whole milk; 1 cup heavy cream; 4 Tbsp unsalted butter; 3 Tbsp all-purpose flour; 1 tsp salt (or to taste); ½ tsp black pepper; ½ tsp dried thyme; Optional: 4 slices bacon, cooked crisp and crumbled (for topping); Optional garnish: chopped fresh parsley or chives

Jump to Recipe·Leave a Review

Why I’ll Love This Recipe

I cherish this chowder for how effortless it is—just toss ingredients into the slow cooker and let time work its magic. The richness of the cream contrasts beautifully with the naturally sweet corn, while bacon adds a smoky depth. It’s heartwarming, stick-to-your-ribs good, and always satisfying.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Corn kernels (fresh or frozen)
Onion, diced
Potatoes, peeled and diced
Chicken or vegetable broth
Heavy cream
Bacon, cooked and crumbled
Garlic, minced
Salt, black pepper, smoked paprika (to taste)
Butter and all-purpose flour (for roux)
Fresh parsley (chopped, for garnish)

Directions

I add corn, onion, potatoes, broth, garlic, salt, pepper, and smoked paprika to the slow cooker.
I cook it on low for 6–8 hours, or until the potatoes are soft and cooked through.
Meanwhile, I make a roux: melt butter, whisk in flour, then gradually stir in heavy cream until it’s smooth and thickened.
I stir that creamy mixture into the slow cooker and add the crumbled bacon. Then I cook on high for another 30 minutes to deepen the flavor and thicken the chowder.
I serve the chowder hot, sprinkling chopped parsley on top for a fresh touch.

Servings and timing

This recipe yields about 6 generous servings. Prep takes around 15 minutes, followed by 6–8 hours on low and 30 minutes finishing on high. Warm bowls are ready with minimal fuss.

Variations

I sometimes omit bacon and use vegetable broth instead for a vegetarian version.
I add diced carrots or bell peppers for extra color and sweetness.
For a little kick, I’ll stir in cayenne pepper or diced jalapeño.
I go gluten-free by subbing cornstarch for flour in the roux.

Storage/reheating

I store leftovers in an airtight container in the fridge for 3–4 days. To reheat, I gently warm it on the stove or microwave until hot—adding a splash of cream or broth if needed to restore creaminess.

FAQs

Can I use frozen corn?

Absolutely—I often use frozen; it works just as well and adds convenience.

How can I thicken the chowder without cream?

I might mash a few potatoes in the pot or blend part of the chowder slightly—that’s a great way to get consistency without adding dairy.

Can I prep this overnight?

Yes—I’ll prep ingredients in the slow cooker overnight and start cooking in the morning—just add the cream and bacon at the end when I return.

What’s the best substitute for bacon?

Smoked ham or leftover cooked chicken both add richness, though bacon truly brings that signature cozy flavor.

Is there a dairy-free option?

Yes—I swap heavy cream for coconut milk or a plant-based alternative to keep it creamy and still comforting.

Conclusion

I’ve come to love this Slow Cooker Amish Corn Chowder for how effortlessly it shines—creamy and rich, yet balanced by corn’s subtle sweetness and hearty potatoes. It’s a comforting go-to when I want homey goodness with almost no effort, and always feels like a warm hug in a bowl.