Slow Cooker Amish Corn Chowder
A creamy, comforting chowder with sweet corn and hearty potatoes, slow-cooked to perfection.
- Prep Time: 15 minutes
- Cook Time: 6 hours (low) or 3 hours (high)
- Total Time: 6 hours 15 minutes (low) or 3 hours 15 minutes (high)
- Yield: 6–8 servings
- Category: Soup, Main Dish
- Method: Slow Cooker
- Cuisine: American, Amish
- Diet: Gluten Free
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
Instructions
Layer vegetables: Place corn, potatoes, onion, carrots, and celery into the slow cooker.
Add broth & seasoning: Pour in chicken broth, add thyme, salt, and pepper. Stir to combine.
Cook: Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until vegetables are tender.
Make roux: About 30 minutes before serving, melt butter in a small saucepan over medium heat. Whisk in flour and cook for 1–2 minutes. Slowly whisk in milk and cream until smooth and slightly thickened.
Combine: Stir roux mixture into slow cooker. Continue cooking for another 20–30 minutes until chowder thickens.
Serve: Ladle into bowls, top with bacon (if using) and garnish with parsley or chives.
Notes
Vegetarian version: Use vegetable broth and skip bacon.
Extra richness: Add 1 cup shredded cheddar cheese at the end and stir until melted.
Texture tip: For a creamier chowder, blend 1–2 cups of the soup and stir back in before serving.
Make-ahead: Prepare vegetables the night before, store in the fridge, and start in the morning.
Find it online: https://allrecipesmade.com/slow-cooker-amish-corn-chowder/
