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
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
- 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.
