If you’re craving a cozy, comforting dish that feels like a warm hug in a bowl, this Slow Cooker Amish Corn Chowder Recipe is exactly what you need. It’s a delightful blend of sweet corn, creamy potatoes, and rich broth gently simmered to perfection in your slow cooker, making your kitchen smell irresistible without you having to hover over the stove. This chowder is not only simple to make but delivers layers of flavor and texture that will have everyone asking for seconds. Whether it’s a chilly night or you just want to treat yourself to a hearty meal, this recipe brings the taste of home right to your table.
Ingredients You’ll Need
Gathering the ingredients for this Slow Cooker Amish Corn Chowder Recipe is like assembling the perfect team of flavors. Each component plays a crucial role in building flavor, richness, and texture, while remaining simple enough that you likely already have most of them in your pantry or fridge.
- 4 cups fresh or frozen corn kernels: Adds natural sweetness and the essence of summer in every bite.
- 1 medium onion, diced: Provides a subtle depth of flavor that forms the chowder’s savory backbone.
- 2 medium potatoes, peeled and diced: Infuses the chowder with hearty texture and mild earthiness that makes it wonderfully filling.
- 3 cups chicken or vegetable broth: Your choice depending on whether you want a richer or lighter base that ties all ingredients together.
- 1 cup heavy cream: Delivers a luxurious creaminess that elevates the chowder to a velvety, indulgent meal.
- 2 cloves garlic, minced: Adds a subtle, aromatic kick that enhances every spoonful.
- 1 teaspoon salt: Essential for balancing and bringing out all the flavors beautifully.
- ½ teaspoon black pepper: Brings just the right hint of warmth without overpowering the other ingredients.
- ½ teaspoon smoked paprika: Infuses a warm, smoky touch that gives the chowder a unique, comforting character.
- 2 tablespoons butter: Helps create a rich base and adds silky mouthfeel to the chowder.
- 2 tablespoons all-purpose flour: Acts as a thickening agent to achieve that perfect chowder consistency.
- 2 tablespoons chopped fresh parsley, for garnish: Adds a fresh, vibrant finish and a pop of color.
How to Make Slow Cooker Amish Corn Chowder Recipe
Step 1: Prepare Your Ingredients
Start by peeling and dicing your potatoes, dicing the onion, and mincing the garlic. If you’re using fresh corn, carefully cut the kernels off the cob. Having all your ingredients ready makes the cooking process seamless and lets the flavors develop evenly.
Step 2: Make a Roux and Build Flavor
In a skillet, melt the butter over medium heat, then whisk in the flour. Stir constantly for a couple of minutes until it forms a smooth roux—the key to that creamy chowder texture. This step enhances the chowder’s richness and prevents it from being too runny once it’s cooked in the slow cooker.
Step 3: Combine Ingredients in Slow Cooker
Transfer your roux into the slow cooker and add the diced potatoes, onion, corn kernels, minced garlic, chicken or vegetable broth, salt, black pepper, and smoked paprika. Stir everything gently to combine all those beautiful ingredients before covering the slow cooker.
Step 4: Slow Cook Until Tender
Set the slow cooker to low and let the chowder cook for 7 to 8 hours. This slow, gentle cooking melds the flavors into an unforgettable savory experience while making the potatoes melt-in-your-mouth tender and the corn sweet and tender.
Step 5: Finish with Cream and Fresh Parsley
Once the cooking is complete, stir in the heavy cream to give the chowder a luscious, velvety finish. Sprinkle fresh parsley on top for a burst of color and fresh herbal note that brightens every spoonful.
How to Serve Slow Cooker Amish Corn Chowder Recipe
Garnishes
Enhance your bowl by adding a sprinkle of freshly chopped parsley or even chives. Fresh herbs add a gorgeous contrast to the creamy chowder and brighten the palate. A dash of smoked paprika on top can bring a little extra warmth and color as well.
Side Dishes
This chowder shines alongside crusty bread or warm, buttery dinner rolls that are perfect for dipping. A simple side salad with crisp greens and a light vinaigrette also balances the richness of the chowder wonderfully.
Creative Ways to Present
For a fun twist, try serving the chowder in hollowed-out mini pumpkins or bread bowls—these add a rustic charm and make your meal feel extra special. You could also top the chowder with crispy bacon bits or shredded sharp cheddar cheese when serving to add another layer of indulgence.
Make Ahead and Storage
Storing Leftovers
Store leftovers in airtight containers in the refrigerator for up to 3 days. The chowder tends to thicken as it chills, so give it a good stir and possibly a splash of broth or cream when reheating.
Freezing
This Slow Cooker Amish Corn Chowder Recipe freezes well. Portion it into freezer-friendly containers, leaving some headspace for expansion, and freeze for up to 2 months. When freezing, avoid adding the cream beforehand—stir it in after thawing and reheating for the best texture.
Reheating
Reheat the chowder gently over low heat on the stove or in the microwave. Stir occasionally and add a little broth or cream if it feels too thick. Slow and gentle reheating keeps the flavors vibrant and the texture smooth.
FAQs
Can I use canned corn instead of fresh or frozen corn?
Absolutely! Just be sure to drain the canned corn well before adding it to avoid excess liquid, which can dilute the chowder’s flavor and texture.
Is this chowder vegetarian-friendly?
Yes, you can use vegetable broth instead of chicken broth and omit any meat-based toppings to keep the recipe completely vegetarian without sacrificing flavor.
Can I make this chowder spicier?
Definitely! You can add a pinch of cayenne pepper or some diced jalapeños to the slow cooker for a bit of heat, balancing nicely with the sweetness of the corn.
What’s the best way to thicken the chowder if it’s too thin?
If your chowder isn’t thick enough after cooking, mix a tablespoon of flour or cornstarch with cold water to make a slurry, then stir it in and cook for an additional 15-20 minutes.
Can I use a different type of cream?
Heavy cream is ideal for its richness and texture, but half-and-half or whole milk can be used as lighter alternatives, though the chowder won’t be quite as creamy.
Final Thoughts
This Slow Cooker Amish Corn Chowder Recipe is one of those treasured dishes that feels like a friend’s loving hands in the kitchen—simple ingredients, slow-cooked love, and irresistible comfort. Once you try it, you’ll want to keep it in your regular rotation, especially when you crave something creamy, hearty, and effortlessly delicious. Trust me, your slow cooker is about to become your best kitchen buddy.
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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: Vegetarian
Description
This Slow Cooker Amish Corn Chowder is a comforting, hearty soup perfect for cozy meals. Made with fresh or frozen corn, tender potatoes, and a creamy broth enhanced by butter and heavy cream, this chowder delivers rich flavors with minimal effort. Slow cooked to perfection, it’s an easy, satisfying dish ideal for any season.
Ingredients
Base 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
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
Dairy
- 1 cup heavy cream
Seasonings
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon smoked paprika
Garnish
- 2 tablespoons chopped fresh parsley
Instructions
- Prepare Ingredients: Dice the onion and potatoes, mince the garlic, and measure out the corn kernels and broth. These preparations will ensure smooth assembly of the chowder.
- Sauté Aromatics: In a skillet, melt the butter over medium heat. Add the diced onion and minced garlic, cooking until the onion is translucent and fragrant, about 3-5 minutes. This step develops a flavorful base for the chowder.
- Create Roux: Sprinkle the flour over the sautéed onion and garlic. Stir continuously for 1-2 minutes to cook out the raw flour taste and form a light roux, which will thicken the chowder during slow cooking.
- Transfer to Slow Cooker: Pour the sautéed mixture with flour into your slow cooker. Add the corn kernels, diced potatoes, broth, salt, black pepper, and smoked paprika. Stir well to combine all ingredients evenly.
- Cook: Cover and cook on low for 7-8 hours, or on high for 3-4 hours until the potatoes are tender and the flavors meld together beautifully. Slow cooking allows the chowder to develop a deep, rich taste.
- Add Cream: About 15 minutes before serving, stir in the heavy cream. This enriches the chowder with creamy texture and a luxurious finish. Continue to heat gently without boiling to prevent curdling.
- Serve and Garnish: Ladle the hot chowder into bowls and sprinkle with chopped fresh parsley for a pop of color and fresh flavor. Serve warm with crusty bread or crackers if desired.
Notes
- You can substitute heavy cream with half-and-half for a lighter chowder.
- For a vegetarian version, use vegetable broth instead of chicken broth.
- If you prefer a thicker chowder, mash a few potatoes in the slow cooker towards the end of cooking.
- Smoked paprika adds a subtle smokiness, but you can omit it if you prefer a milder flavor.
- Leftovers keep well in the refrigerator for up to 3 days and reheat gently on the stove.
