If you’re craving something cozy, comforting, and downright irresistible, this Slow Cooker Amish Corn Chowder Recipe is exactly what you need. Imagine a bowl filled with sweet corn kernels, tender potatoes, and a silky, creamy broth that develops deep, rich flavors as it simmers gently through the day. This chowder perfectly captures the rustic charm and heartiness of Amish cooking, making it an ideal dish to warm you up and brighten your table. Whether it’s a family dinner or a cozy night in, this recipe is sure to become a beloved staple in your kitchen.
Ingredients You’ll Need
The beauty of this recipe lies in its simplicity; every ingredient plays a vital role in creating a chowder that’s rich in flavor and texture without requiring any fancy or hard-to-find components. Fresh or frozen corn adds natural sweetness and a delightful pop, while potatoes bring comfort and substance. The broth and cream create a luscious base that’s both filling and smooth. Spices and herbs tie everything together beautifully.
- 4 cups fresh or frozen corn kernels: Adds a natural sweetness and bursts of flavor in every bite.
- 1 medium onion, diced: Brings depth and a subtle savory note that balances the sweetness of the corn.
- 2 medium potatoes, peeled and diced: Provides heartiness and makes the chowder satisfyingly chunky.
- 3 cups chicken or vegetable broth: Choose chicken for richness or vegetable for a lighter, vegetarian option.
- 1 cup heavy cream: Infuses a silky, luxurious creaminess that makes this chowder indulgent.
- 2 cloves garlic, minced: Adds a gentle aromatic kick enhancing all the other flavors.
- 1 teaspoon salt: Essential for bringing out the natural flavors of all ingredients.
- ½ teaspoon black pepper: Adds just the right amount of subtle heat and complexity.
- ½ teaspoon smoked paprika: Introduces a warm, smoky undertone without overpowering the dish.
- 2 tablespoons butter: Creates a rich base when combined with flour and elevates the chowder’s texture.
- 2 tablespoons all-purpose flour: Helps thicken the chowder for a creamy consistency that clings lovingly to each spoonful.
- 2 tablespoons chopped fresh parsley, for garnish: Adds a fresh, bright contrast in color and flavor at the end.
How to Make Slow Cooker Amish Corn Chowder Recipe
Step 1: Prepare Your Veggies and Corn
Start by dicing your onion and potatoes into fairly uniform pieces. This ensures even cooking and a perfect texture by the time your chowder is ready. If you’re using fresh corn, cutting the kernels off the cob will release the sweetest, freshest flavor. Frozen corn works wonderfully too and is super convenient for a quick prep.
Step 2: Layer Ingredients in the Slow Cooker
Into the slow cooker, add the diced onion, potatoes, corn kernels, minced garlic, salt, pepper, and smoked paprika. Pour in the chicken or vegetable broth, which will simmer with the vegetables to create that classic chowder base. No rushing here—the slow cooker does all the work, melding these ingredients into a harmonious blend as it cooks low and slow.
Step 3: Cook on Low for 6 to 8 Hours
Set your slow cooker to low and let the magic happen. This long, gentle cooking time allows the potatoes to soften beautifully and the corn’s sweetness to deepen. It’s an easy step with a big payoff, filling your kitchen with the most inviting aromas as the day goes on.
Step 4: Finish with a Creamy Roux and Fresh Parsley
About 30 minutes before serving, melt butter in a small pan and whisk in the flour to create a roux. Slowly stir this into the slow cooker along with the heavy cream, which thickens the chowder perfectly while adding that unbeatable creamy texture. Once combined, let it cook uncovered for the remaining half hour. Just before serving, stir in fresh parsley for a bright, herbal note that elevates the entire dish.
How to Serve Slow Cooker Amish Corn Chowder Recipe
Garnishes
Garnishes play a crucial role in adding both visual appeal and complementary flavors. Sprinkle a few extra chopped fresh parsley leaves on top for a burst of color. A little crispy bacon or shredded cheddar cheese also pairs beautifully, providing salty, smoky, and cheesy accents that contrast wonderfully with the chowder’s creaminess.
Side Dishes
For a complete meal, pair your Slow Cooker Amish Corn Chowder Recipe with crusty artisan bread or warm cornbread. The bread is perfect for dipping and soaking up all the luscious broth, while a fresh green salad adds a crisp, refreshing balance to this soul-warming dish.
Creative Ways to Present
Try serving this chowder in hollowed-out mini pumpkins or large bread bowls for a festive and charming presentation that’s sure to impress. These creative vessels keep the chowder warm longer and add an extra special touch to any gathering.
Make Ahead and Storage
Storing Leftovers
This chowder stores beautifully in the refrigerator for up to 3-4 days in an airtight container. The flavors tend to deepen even more after a night, making for a delicious next-day meal. Just give it a good stir before reheating to recombine any settled ingredients.
Freezing
While the creamy texture can sometimes be tricky when frozen, this chowder freezes well if you slightly undercook the cream addition. Freeze the chowder before adding heavy cream, then thaw and stir in fresh cream when reheating to maintain that silky smoothness.
Reheating
Warm the chowder gently on the stove over medium-low heat, stirring frequently. If it’s too thick, add a splash of broth or cream to loosen it up. Avoid microwaving it too long at once to prevent separation; slower and gentler heat will preserve the perfect texture.
FAQs
Can I make this Slow Cooker Amish Corn Chowder Recipe vegetarian?
Absolutely! Just swap out the chicken broth for vegetable broth and omit any meat-based garnishes. The smoky paprika and garlic deliver plenty of flavor, so it remains rich and satisfying.
Is fresh corn necessary, or can I use frozen?
Both fresh and frozen corn work wonderfully in this recipe. Frozen corn is a great time-saver and is typically picked and frozen at peak ripeness, so it retains excellent flavor and sweetness.
Can I use milk instead of heavy cream?
You can substitute milk for heavy cream, but the chowder will be less creamy and rich. For the best results, use at least half-and-half or a combination of milk and butter to mimic the richness.
How thick should the chowder be?
It should be thick enough to coat a spoon but still fluid enough to sip. The roux and cream help achieve this luscious, velvety texture that makes this Slow Cooker Amish Corn Chowder Recipe so comforting.
Can I double the recipe for a crowd?
Yes! Just make sure your slow cooker is large enough to hold the doubled ingredients and adjust the cooking time slightly, checking the potatoes for doneness.
Final Thoughts
This Slow Cooker Amish Corn Chowder Recipe is one of those rare dishes that feels like a warm hug in a bowl. It’s simple to make, requires humble ingredients, and delivers a creamy, flavorful experience every time. I can’t wait for you to try it and see just how easy it is to bring a little slice of Amish comfort food into your home kitchen. Trust me, this chowder will become a go-to when you want something comforting, hearty, and absolutely delicious.
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: Amish, American
- Diet: Halal
Description
This Slow Cooker Amish Corn Chowder is a comforting and hearty soup perfect for cozy days. Made with fresh or frozen corn, diced potatoes, onions, and a creamy broth, it combines simple ingredients into a rich, flavorful dish. The long slow cooking melds the flavors beautifully while making dinner prep effortless.
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 Ingredients: Dice the onion and potatoes, mince the garlic, and measure out the corn kernels and broth. This preparation allows for smooth assembly and even cooking in the slow cooker.
- Sauté Onions and Garlic: In a skillet, melt the butter over medium heat. Add the diced onions and minced garlic, cooking until soft and fragrant, about 3-5 minutes. This step builds flavor before slow cooking.
- Add Flour: Sprinkle the all-purpose flour over the sautéed onions and garlic, stirring constantly for about 1-2 minutes to create a roux. This will help thicken the chowder later.
- Combine in Slow Cooker: Transfer the roux mixture to the slow cooker. Add corn kernels, diced potatoes, chicken or vegetable broth, salt, black pepper, and smoked paprika. Stir well to combine.
- Cook: Cover and cook on low for 7-8 hours or on high for 3-4 hours until potatoes are tender and flavors meld together.
- Add Cream: About 30 minutes before serving, stir in the heavy cream. Replace the lid and continue cooking to warm through and achieve a creamy texture.
- Garnish and Serve: Ladle the chowder into bowls and garnish with chopped fresh parsley. Serve hot with crusty bread or your favorite side.
Notes
- You can substitute heavy cream with half-and-half or coconut milk for a lighter or dairy-free version.
- Frozen corn works well if fresh is out of season.
- Adjust seasoning to your taste, adding more salt or smoked paprika for extra depth.
- For a vegetarian version, use vegetable broth instead of chicken broth.
