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
Scale
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.
