If you have a craving for something rich, comforting, and just a little bit special, this Slow Cooker Amish Corn Chowder Recipe is going to be your new best friend in the kitchen. Imagine a velvety, creamy soup brimming with sweet corn, tender potatoes, and cozy seasonings, all coming together effortlessly while you go about your day. Whether you’re warming up on a chilly evening or looking for a charming dish to impress family and friends, this chowder delivers that perfect balance of homestyle goodness and hearty satisfaction that feels like a warm hug in a bowl.
Ingredients You’ll Need
The magic of this Slow Cooker Amish Corn Chowder Recipe lies in its simplicity. Each ingredient plays an essential role, whether it’s bringing sweetness, creaminess, or that deep, savory warmth that makes this chowder so unforgettable. Here’s what you’ll gather before the slow cooker does its work.
- 4 cups fresh or frozen corn kernels: Adds natural sweetness and a delightful texture contrast.
- 1 medium onion, diced: Builds a flavorful base that supports every other ingredient.
- 2 medium potatoes, peeled and diced: Makes it extra hearty and satisfying with that lovely soft bite.
- 3 cups chicken or vegetable broth: Your choice for a rich or lighter base that carries all the flavors.
- 1 cup heavy cream: Adds luxurious creaminess and smooth body to the chowder.
- 2 cloves garlic, minced: Brings a subtle, aromatic kick that makes the flavors pop.
- 1 teaspoon salt: Essential for rounding out all the flavors beautifully.
- ½ teaspoon black pepper: Adds just the right hint of spice without overpowering.
- ½ teaspoon smoked paprika: Infuses a warm, smoky touch that deepens the chowder’s profile.
- 2 tablespoons butter: For richness and to help create a perfect chowder texture.
- 2 tablespoons all-purpose flour: Thickens the chowder nicely so it clings to every spoonful.
- 2 tablespoons chopped fresh parsley, for garnish: Brightens up the final dish with a pop of color and fresh flavor.
How to Make Slow Cooker Amish Corn Chowder Recipe
Step 1: Prep the Vegetables
Start by dicing your onion, peeling and cubing the potatoes, and mincing the garlic. Having everything ready to go makes the slow cooker process smooth and enjoyable. Fresh ingredients provide the best flavor foundation for this dish.
Step 2: Sauté Onion and Garlic
In a skillet, melt the butter over medium heat and sauté the diced onion and minced garlic until they are soft and fragrant. This step unlocks a depth of flavor that simmers into the chowder, giving it that irresistible warmth.
Step 3: Combine Ingredients in Slow Cooker
Transfer the sautéed onion and garlic into your slow cooker. Add the corn kernels, diced potatoes, chicken or vegetable broth, salt, black pepper, and smoked paprika. Stir everything to combine well before setting it to cook.
Step 4: Cook on Low
Cover your slow cooker and let the chowder cook on low for about 8 hours. This slow and gentle cooking allows the potatoes to soften perfectly and the corn flavors to intensify, yielding that rich, comforting texture you want from a chowder.
Step 5: Thicken with Cream and Flour
About 30 minutes before serving, whisk together the heavy cream and flour in a small bowl to create a smooth slurry. Stir this into the slow cooker to thicken the chowder and add a velvety richness to the broth, stirring thoroughly so there are no lumps.
Step 6: Final Simmer
Keep the slow cooker on low for an additional 20 to 30 minutes to let the chowder thicken completely and the flavors meld beautifully. Now your Slow Cooker Amish Corn Chowder Recipe is ready to delight.
How to Serve Slow Cooker Amish Corn Chowder Recipe
Garnishes
A generous sprinkle of freshly chopped parsley on top adds a bright, fresh contrast that livens up the creamy chowder both visually and in flavor. You can also add crispy bacon bits or a dash of shredded cheddar if you want to take it up a notch.
Side Dishes
This chowder pairs wonderfully with rustic crusty bread or warm dinner rolls, perfect for sopping up every last creamy spoonful. A crisp green salad or steamed veggies make great lighter sides to balance the richness.
Creative Ways to Present
Serve your Slow Cooker Amish Corn Chowder Recipe in hollowed-out mini pumpkins or large bread bowls for a festive and cozy presentation. For casual meals, mason jars or rustic bowls bring a charming, homey feel that guests will love.
Make Ahead and Storage
Storing Leftovers
Place leftover chowder in airtight containers and refrigerate for up to 4 days. The flavors deepen as it rests, making each bite more comforting than the last.
Freezing
This recipe freezes wonderfully. Pour the cool chowder into freezer-safe containers and store for up to 3 months. When you’re craving it on a busy day, just thaw overnight and reheat gently.
Reheating
Reheat slowly on the stovetop over low heat, stirring frequently to prevent scorching. Add a splash of broth or cream if it thickens too much. This ensures your slow cooker Amish corn chowder recipe remains just as creamy and delicious as when freshly made.
FAQs
Can I use canned corn instead of fresh or frozen?
Absolutely! While fresh or frozen corn gives a bit more texture and natural sweetness, canned corn works just fine in a pinch—just be sure to drain it well before adding to avoid extra liquid.
Is it possible to make this recipe vegetarian or vegan?
Definitely. Use vegetable broth and swap heavy cream with coconut milk or a creamy plant-based alternative. Don’t forget a vegan butter or olive oil for sautéing to keep it delicious and dairy-free.
Can I double the recipe for a larger crowd?
Yes, you can double the ingredients, but make sure your slow cooker is large enough to accommodate the extra volume. Cooking time may need to be extended slightly for thicker or larger batches.
What should I do if my chowder is too thick?
Simply stir in a bit more broth or cream while reheating. Adding liquid a little at a time lets you control the consistency perfectly without sacrificing flavor.
Can I add other vegetables or proteins to this chowder?
For sure! Diced carrots, celery, or bell peppers can add extra texture and nutrition. Cooked bacon, ham, or shredded chicken make fantastic additions if you want a heartier, meatier chowder.
Final Thoughts
This Slow Cooker Amish Corn Chowder Recipe is truly a comfort classic you’ll want to keep coming back to. Its effortless preparation combined with rich, vibrant flavors makes it a staple for cozy nights and friendly gatherings. Give it a try, and soon it’ll become one of your favorite slow cooker recipes to share and savor.
Print
Slow Cooker Amish Corn Chowder Recipe
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Total Time: 8 hours 15 minutes
- Yield: 6 servings
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
Description
This Slow Cooker Amish Corn Chowder is a hearty and comforting soup featuring sweet corn, tender potatoes, and a creamy broth enriched with heavy cream and butter. Perfect for a cozy meal, it combines simple ingredients slowly cooked for deep flavors and a luscious texture, garnished with fresh parsley for a touch of brightness.
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
- 1 cup heavy cream
- 2 cloves garlic, minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon smoked paprika
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 tablespoons chopped fresh parsley, for garnish
Instructions
- Prepare Vegetables: Peel and dice the potatoes, dice the onion, and mince the garlic. If using fresh corn, remove kernels from the cob. These preparations ensure even cooking and flavor distribution.
- Add to Slow Cooker: Place the corn kernels, diced onion, diced potatoes, minced garlic, salt, black pepper, and smoked paprika into the slow cooker. Pour in the chicken or vegetable broth over the ingredients.
- Cook the Soup: Cover the slow cooker and cook on low for 8 hours. This slow cooking melts the flavors together and softens the vegetables perfectly.
- Make the Roux: In a small saucepan, melt the butter on medium heat. Once melted, whisk in the flour and cook for 1-2 minutes until it forms a roux, which will thicken the chowder without lumps.
- Thicken the Chowder: About 30 minutes before serving, stir the roux into the slow cooker. Mix well to incorporate and thicken the soup. Then pour in the heavy cream and stir gently to combine. Continue cooking on low.
- Final Touches: Taste the chowder and adjust seasoning if necessary. Ladle the chowder into bowls and garnish with chopped fresh parsley to add color and a fresh herbaceous note.
Notes
- Use either fresh or frozen corn based on availability and preference.
- Vegetable broth makes the chowder vegetarian-friendly; chicken broth yields a richer flavor.
- To make this chowder gluten-free, substitute all-purpose flour with a gluten-free flour blend for the roux.
- This chowder freezes well; store portions in airtight containers for up to 3 months.
- If you prefer a smoother chowder, blend a portion before adding the roux and cream.
