If you’re craving a comforting, hearty soup that feels like a warm hug on a chilly day, the Slow Cooker Amish Corn Chowder Recipe is an absolute must-try. This dish brings together the sweet pop of fresh corn, tender potatoes, and a luscious creamy broth full of rich flavor, all cooked low and slow to develop perfect depth. Whether you want a simple weeknight dinner or a satisfying meal to share with loved ones, this recipe delivers incredible taste with minimal fuss. It’s classic, wholesome, and irresistibly delicious.
Ingredients You’ll Need
Gathering the right ingredients for this Slow Cooker Amish Corn Chowder Recipe is straightforward, with each one playing a crucial role in building its signature flavor and texture. From the sweetness of corn to the creaminess from heavy cream and butter, every element combines beautifully in the slow cooker.
- 4 cups frozen or fresh corn kernels: The star ingredient providing natural sweetness and a delightful pop in every bite.
- 2 medium potatoes, peeled and diced: These add heartiness and a tender texture that helps thicken the chowder slightly.
- 1 small onion, chopped: A subtle aromatics base for depth of flavor.
- 2 cloves garlic, minced: Brings a gentle warmth and complexity to the soup.
- 1 celery stalk, chopped: Adds crunch and a touch of savory freshness.
- 1 carrot, chopped: Offers a hint of sweetness and vibrant color.
- 4 cups chicken broth: The liquid foundation that ties all the ingredients together.
- 1 teaspoon salt: Essential for enhancing all the natural flavors.
- ½ teaspoon black pepper: Adds a mild bite for balance.
- ¼ teaspoon dried thyme: A classic herb that complements the creamy elements perfectly.
- 1 cup heavy cream: Lends richness and a velvety finish to the chowder.
- 2 tablespoons butter: Smooths and enriches the texture when combined with flour.
- 1 tablespoon all-purpose flour: Helps thicken the chowder to a perfect consistency.
- ½ cup chopped cooked bacon (optional): Adds a smoky, savory depth that many love to sprinkle in.
- Chopped fresh parsley for garnish: A bright, fresh pop of color and flavor to finish.
How to Make Slow Cooker Amish Corn Chowder Recipe
Step 1: Combine the Vegetables and Broth
Start by layering your corn, diced potatoes, chopped onion, minced garlic, celery, and carrot right into the slow cooker. Pour in the chicken broth and season with salt, pepper, and thyme. This simple mix creates the hearty foundation of your chowder, infusing the soup with natural vegetable sweetness and that classic Amish comfort.
Step 2: Slow Cook Until Tender
Cover the slow cooker and set it on low for 6 to 7 hours or high for 3 to 4 hours. This slow cooking method allows all the flavors to marry perfectly and the potatoes to become tender, resulting in a deeply flavorful and satisfying base. The longer, slower cook on low is ideal for bringing out the best texture and sweetness.
Step 3: Make the Creamy Roux Mixture
About 30 minutes before serving, melt the butter in a small saucepan over medium heat. Stir in the flour and cook for about a minute to form a light roux, which thickens the chowder. Slowly whisk in the heavy cream until the mixture is smooth and creamy, preparing it to enrich your chowder with a luscious finish.
Step 4: Stir in Cream Mixture and Bacon
Pour the cream and roux blend into the slow cooker and stir well to combine. For an extra flavor boost, add the optional chopped cooked bacon. Cover again and cook on high for another 20 to 30 minutes, allowing the chowder to thicken up beautifully. This final step transforms the soup into a rich and creamy delight.
How to Serve Slow Cooker Amish Corn Chowder Recipe
Garnishes
To make your Slow Cooker Amish Corn Chowder Recipe truly shine, top each bowl with a sprinkle of fresh chopped parsley. This not only adds a fresh herbal note but also a beautiful burst of green color that makes the chowder irresistible. If using bacon, a few extra crispy bits on top never hurt either!
Side Dishes
Pair this creamy chowder with crusty bread, buttery dinner rolls, or even a fresh green salad. The bread is perfect for dipping into the rich chowder, while the crisp salad provides a refreshing contrast that balances the richness of the soup.
Creative Ways to Present
If you want to impress guests or just add an extra touch for family dinners, serve the chowder in hollowed-out mini pumpkins or bread bowls. This presentation not only looks charming but also keeps your chowder warm and adds to the cozy experience.
Make Ahead and Storage
Storing Leftovers
Leftover Slow Cooker Amish Corn Chowder Recipe keeps wonderfully in the fridge for up to 3 days. Store it in an airtight container to maintain its fresh flavors and creamy texture, making it an easy grab-and-go meal for busy days.
Freezing
This chowder can be frozen, but for best results, omit the cream and butter until you’re ready to reheat. Freeze the base soup in portions, and once thawed, stir in cream and butter while warming gently to avoid curdling.
Reheating
Reheat leftover chowder slowly over low heat on the stove, stirring frequently. This gentle warming helps preserve the creamy texture and prevents separating. Add a splash of broth or cream if needed to loosen the chowder after refrigerating or freezing.
FAQs
Can I make this Slow Cooker Amish Corn Chowder Recipe vegetarian?
Absolutely! Simply swap out chicken broth for vegetable broth and leave out the bacon to enjoy a delicious vegetarian version that still bursts with flavor.
Can I use canned corn instead of fresh or frozen?
Yes, canned corn works fine in a pinch. Just drain it well before adding to avoid excess liquid and slightly adjust the seasoning since canned corn can be a bit sweeter or saltier.
Is it possible to make this chowder dairy-free?
Yes, you can substitute the heavy cream and butter with coconut milk and dairy-free margarine or oils. The texture will be a bit different but still creamy and comforting.
What if I don’t have a slow cooker?
You can make this recipe on the stovetop by simmering the vegetables in broth until tender, then adding the cream mixture toward the end. Just keep an eye on it to prevent burning and stir often.
How can I make the chowder thicker?
If after cooking you want it thicker, you can mash some of the potatoes against the side of the slow cooker or add a bit more flour or cornstarch mixed with water, cooking until desired thickness is reached.
Final Thoughts
The Slow Cooker Amish Corn Chowder Recipe is one of those special dishes that feels both simple and special at the same time. With its rich, creamy texture and comforting blend of fresh vegetables and herbs, it’s undoubtedly a recipe you’ll want to keep handy for seasons when you crave warmth and heartiness. Try it out, share it with family, and watch it become a beloved favorite in your home!
Print
Slow Cooker Amish Corn Chowder Recipe
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 15 minutes
- Yield: 6 servings
- Category: Soup
- Method: Slow Cooking
- Cuisine: Amish
- Diet: Gluten Free
Description
This Slow Cooker Amish Corn Chowder is a comforting and creamy soup made with fresh or frozen corn, tender potatoes, and a medley of vegetables, all simmered to perfection in a slow cooker. Enhanced with rich heavy cream and optional bacon, it delivers a hearty, flavorful experience perfect for cozy meals.
Ingredients
Vegetables and Broth
- 4 cups frozen or fresh corn kernels
- 2 medium potatoes, peeled and diced
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 celery stalk, chopped
- 1 carrot, chopped
- 4 cups chicken broth
Seasonings and Thickener
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon dried thyme
- 1 tablespoon all-purpose flour
Dairy and Fats
- 1 cup heavy cream
- 2 tablespoons butter
Optional and Garnish
- ½ cup chopped cooked bacon (optional)
- Chopped fresh parsley for garnish
Instructions
- Combine Ingredients in Slow Cooker: In a slow cooker, add the corn, diced potatoes, chopped onion, minced garlic, chopped celery, chopped carrot, chicken broth, salt, black pepper, and dried thyme. Stir gently to mix all ingredients evenly.
- Cook the Chowder: Cover the slow cooker and cook on low for 6 to 7 hours or on high for 3 to 4 hours, until the vegetables are tender and flavors meld together.
- Prepare the Cream Mixture: About 30 minutes before serving, 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 heavy cream until the mixture is smooth and slightly thickened.
- Thicken the Chowder: Pour the cream mixture into the slow cooker and stir well to combine. If using, add the chopped cooked bacon at this stage. Cover and continue cooking on high for another 20 to 30 minutes until the chowder has thickened and is heated through.
- Serve and Garnish: Ladle the chowder into bowls and garnish each serving with chopped fresh parsley. Serve warm for the best flavor and comfort.
Notes
- For a vegetarian version, substitute chicken broth with vegetable broth and omit the bacon.
- To achieve a creamier texture, partially blend the chowder using an immersion blender before adding the cream mixture.
- Using gluten-free flour will make this recipe suitable for a gluten-free diet.
