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
Scale
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.
