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Slow Cooker Amish Corn Chowder Recipe

Slow Cooker Amish Corn Chowder Recipe
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★★★★★

4.8 from 19 reviews

This Slow Cooker Amish Corn Chowder is a rich and comforting soup featuring tender potatoes, sweet corn, and creamy broth slow-cooked to perfection. Enhanced with aromatic herbs, a touch of smoked paprika, and optional cheddar cheese and turkey bacon, it’s the ultimate cozy meal perfect for any day of the year.

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
  • 1 ½ cups heavy cream
  • 1 cup whole milk
  • 2 tablespoons butter
  • 2 cloves garlic, minced

Seasonings and Thickener

  • 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)

Optional Garnishes

  • 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. 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 cobs carefully to avoid wasting any corn.
  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 gently to evenly distribute all ingredients and seasonings.
  3. Cook on Low or High: Cover the slow cooker with its lid and cook on low for 6 to 7 hours or on high for 3 to 4 hours. The potatoes should be fork-tender and the flavors well combined by the end of this cooking time.
  4. Thicken the Chowder: About 30 minutes before serving, melt the butter in a small saucepan over medium heat. Stir in the flour and cook for about 1 minute, whisking continuously until you have a smooth roux. Gradually whisk in the whole milk and heavy cream, continuing to stir to prevent lumps. Let the mixture thicken slightly, then pour it into the slow cooker and stir well to combine.
  5. Add Cheese (Optional): If you prefer a richer, cheesier chowder, stir in the shredded cheddar cheese and allow it to melt fully into the hot soup before serving.
  6. Finish and Serve: Ladle the chowder into bowls and garnish with crumbled cooked turkey bacon and chopped fresh parsley or green onions. Serve warm and enjoy the comforting flavors.

Notes

  • You can substitute turkey bacon with regular bacon or omit it entirely to keep the soup vegetarian.
  • For a gluten-free version, replace all-purpose flour with a gluten-free thickener like cornstarch or rice flour.
  • Using fresh corn will provide the best flavor, but frozen or canned corn works well too—adjust salt accordingly if using canned corn due to higher sodium content.
  • Adjust thickness by adding more broth if too thick or cooking uncovered for a few minutes to thicken further if needed.
  • This soup keeps well in the refrigerator for up to 3 days and freezes nicely for up to a month.

Nutrition

Keywords: Slow Cooker Corn Chowder, Amish Corn Chowder, Crockpot Soup, Creamy Corn Soup, Easy Slow Cooker Soup

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