If you’re craving a heartwarming bowl that’s packed with rustic charm and rich, comforting flavors, this Slow Cooker Amish Corn Chowder Recipe is exactly what you need. Imagine sweet corn and tender potatoes mingling in a creamy base, slowly cooked to perfection so every spoonful tastes like a cozy hug from the countryside. It’s incredibly easy to make yet feels like a special occasion each time you serve it. Whether you’re looking for a satisfying weeknight dinner or something to share with friends, this recipe hits every note of comfort food bliss.
Ingredients You’ll Need
These ingredients are beautifully simple but incredibly essential, each bringing its own magic to the texture, flavor, and color of the chowder. Fresh or frozen corn brings that natural sweetness, while potatoes add the perfect hearty touch. Aromatics like onion and garlic build layers of savory depth, and the finishing cream and butter create that luscious, silky mouthfeel.
- 4 cups fresh or frozen corn kernels: Adds natural sweetness that balances the creamy base.
- 1 medium onion, diced: Builds a savory depth that forms the flavor foundation.
- 2 medium potatoes, peeled and diced: Makes it extra hearty and filling.
- 3 cups chicken or vegetable broth: Choice of broth lets you control richness or keep it lighter.
- 1 cup heavy cream: Brings luxurious creaminess and smooth texture.
- 2 cloves garlic, minced: Offers a subtle aromatic kick without overpowering.
- 1 teaspoon salt: Enhances all the flavors in the chowder.
- ½ teaspoon black pepper: Provides gentle heat and seasoning.
- ½ teaspoon smoked paprika: Adds a warm, smoky undertone for extra complexity.
- 2 tablespoons butter: Used for the roux to thicken and enrich the chowder.
- 2 tablespoons all-purpose flour: Helps create a smooth, lump-free thickening base.
- 2 tablespoons chopped fresh parsley, for garnish: Brightens up the finished chowder with a fresh herbal note.
How to Make Slow Cooker Amish Corn Chowder Recipe
Step 1: Prep the Base
Start by loading your slow cooker with the corn, diced onion, and potatoes. Add in the broth, garlic, salt, pepper, and smoked paprika. Give everything a good stir so all those flavors are nicely mingled before the slow cooking magic begins.
Step 2: Slow Cook to Perfection
Cover your slow cooker and set it on LOW. Let the chowder cook gently for 6 to 8 hours – this slow pace helps the potatoes become perfectly tender and lets the corn soak up that wonderful broth flavor. The slow cooking really deepens the taste, creating a rich, homey base.
Step 3: Make the Creamy Roux
While the slow cooker does its thing, melt the butter in a small saucepan over medium heat. Stir in the flour and cook for 1 to 2 minutes, stirring constantly to avoid lumps. This step is crucial as it thickens the chowder later on, giving it a velvety texture you’ll adore. Gradually whisk in the heavy cream until the mixture is smooth and silky.
Step 4: Final Touches
When your slow cooker timer is up, stir that luscious cream and roux mixture into the chowder base. Switch your slow cooker to HIGH and let it cook an additional 30 minutes. This finishing step melds the flavors beautifully, while thickening the soup to the perfect consistency. Ladle into bowls and sprinkle with fresh parsley for a bright, fresh contrast that completes this Slow Cooker Amish Corn Chowder Recipe wonderfully.
How to Serve Slow Cooker Amish Corn Chowder Recipe
Garnishes
Fresh parsley is the classic choice, adding a pop of color and herbal brightness that lifts the richness of the chowder. For a playful twist, try adding crispy bacon bits or a sprinkle of sharp cheddar cheese to deepen the flavor even more.
Side Dishes
This chowder pairs beautifully with crusty bread or buttery biscuits, perfect for soaking up every creamy drop. For a light balance, a crisp green salad with a tangy vinaigrette adds freshness and crunch that contrast nicely with the chowder’s smooth texture.
Creative Ways to Present
Serve your Slow Cooker Amish Corn Chowder Recipe in charming bowls or even hollowed-out mini pumpkins for an autumnal vibe. You can also top with a swirl of sour cream or a drizzle of smoky hot sauce for an unexpected flavor boost that friends and family will love.
Make Ahead and Storage
Storing Leftovers
Any leftovers should be cooled to room temperature, then stored in an airtight container in the refrigerator. The chowder will keep well for up to 3 days while maintaining its creamy texture and fresh flavor.
Freezing
You can freeze Slow Cooker Amish Corn Chowder Recipe for up to 2 months. It’s best to leave out the cream when freezing and add it fresh upon reheating to preserve the richness and prevent separation.
Reheating
Reheat gently on the stovetop over medium-low heat, stirring frequently to keep the creaminess smooth. If the soup thickens too much, add a splash of broth or milk to loosen the texture to your liking.
FAQs
Can I use canned corn instead of fresh or frozen?
Absolutely! Canned corn works well in this recipe. Just be sure to drain it thoroughly to avoid adding too much liquid to the chowder.
Is this recipe vegetarian friendly?
You can simply swap the chicken broth for vegetable broth, and this Slow Cooker Amish Corn Chowder Recipe becomes completely vegetarian while still packing tons of flavor.
Can I make this recipe dairy-free?
Yes! Substitute the heavy cream with coconut milk or a creamy plant-based alternative, and use olive oil instead of butter for the roux. The chowder will still be deliciously creamy and comforting.
What if I don’t have a slow cooker?
No worries! You can simmer this chowder on the stovetop in a heavy pot over low heat for about 1 to 1 ½ hours, stirring occasionally until the potatoes are tender.
How do I make the chowder thicker?
The key is the roux made with butter and flour. If you want it thicker, make sure to cook the roux long enough before adding cream, or add a little extra flour mixed in, but do so gradually to avoid lumps.
Final Thoughts
This Slow Cooker Amish Corn Chowder Recipe is one of those wonderful dishes that feels like a warm embrace in a bowl. It’s effortless to prepare with a slow cooker, making it perfect for busy days but rewarding you with down-home flavors that linger long after the last bite. I truly hope you give this recipe a try and make it a regular in your kitchen—it’s a comforting classic everyone should experience!
Print
Slow Cooker Amish Corn Chowder Recipe
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Total Time: 8 hours 15 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Slow Cooking
- Cuisine: Amish, American
Description
This Slow Cooker Amish Corn Chowder is a comforting, hearty soup featuring fresh or frozen corn, tender potatoes, and a creamy roux made with butter and heavy cream. Slow-cooked to perfection with aromatic garlic, smoky paprika, and seasoned with salt and pepper, this chowder blends traditional flavors with creamy richness for a satisfying meal. Garnished with fresh parsley, it’s perfect for cozy dinners served with your favorite crusty bread or biscuits.
Ingredients
Main Ingredients
- 4 cups fresh or frozen corn kernels
- 1 medium onion, diced
- 2 medium potatoes, peeled and diced
- 3 cups chicken or vegetable broth
- 2 cloves garlic, minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon smoked paprika
For the Creamy Roux
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup heavy cream
Garnish
- 2 tablespoons chopped fresh parsley
Instructions
- Prep the Base: In the slow cooker, combine corn, onion, potatoes, broth, garlic, salt, pepper, and smoked paprika. Stir well to evenly distribute all the ingredients.
- Slow Cook to Perfection: Cover and cook on LOW for 6-8 hours until the potatoes are fork-tender and all the flavors meld together beautifully.
- Make the Creamy Roux: In a small saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes while stirring constantly to eliminate raw flour taste and prevent lumps. Gradually whisk in the heavy cream until the mixture is smooth and creamy.
- Final Touches: Stir the cream mixture into the slow cooker chowder. Switch the slow cooker setting to HIGH and cook for an additional 30 minutes to allow the chowder to thicken and flavors to fully combine.
- Serve: Ladle the chowder into bowls and garnish with chopped fresh parsley for a fresh herbal note. Serve hot with crusty bread or biscuits to complete this comforting meal.
Notes
- You can substitute chicken broth with vegetable broth to keep the recipe vegetarian-friendly.
- For a dairy-free alternative, use coconut cream instead of heavy cream and a plant-based butter substitute.
- Adjust seasoning to taste before serving, adding more salt or smoked paprika if desired.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop or microwave.
- Adding bacon or ham can enhance the soup with smoky, savory flavors if not keeping vegetarian.
