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
Scale
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.
