If you’re craving something wonderfully comforting and brimming with good, honest flavors, this Slow Cooker Amish Corn Chowder Recipe is exactly what your kitchen needs. Imagine tender potatoes, sweet corn, and a creamy broth simmering all day, filling your home with the scent of warm spices and fresh garlic. It’s a hearty, soul-soothing dish that’s perfect for any day when you want something simple yet deeply satisfying. The slow cooker does the magic, letting every ingredient meld into a rich, velvety chowder that tastes like a loving hug in a bowl!
Ingredients You’ll Need
These ingredients are straightforward but beautifully balanced to create a chowder that’s creamy, hearty, and packed with flavor. Each one plays a special role, whether it’s adding sweetness, warmth, or that silky texture you crave.
- 4 cups fresh or frozen corn kernels: Provides natural sweetness and a satisfying pop with every bite.
- 1 medium onion, diced: Adds depth and a subtle savory backbone to the chowder.
- 2 medium potatoes, peeled and diced: Creates hearty body and a comforting creaminess when cooked down.
- 3 cups chicken or vegetable broth: Choose your preference for a richer or lighter base that carries all the flavors beautifully.
- 1 cup heavy cream: Gives the chowder its signature creamy, luxurious texture.
- 2 cloves garlic, minced: Infuses a delicate, aromatic kick without overpowering the other ingredients.
- 1 teaspoon salt: Enhances all the natural flavors perfectly.
- ½ teaspoon black pepper: Adds a hint of gentle heat and complexity.
- ½ teaspoon smoked paprika: Lends a warm, smoky note that elevates the chowder’s character.
- 2 tablespoons butter: Essential for creating a rich roux that thickens the chowder beautifully.
- 2 tablespoons all-purpose flour: Works with butter to give the chowder a velvety, thick consistency.
- 2 tablespoons chopped fresh parsley, for garnish: Adds a fresh, vibrant touch and lovely color contrast.
How to Make Slow Cooker Amish Corn Chowder Recipe
Step 1: Prepare Your Vegetables
Start by dicing the onion and peeling and dicing the potatoes into bite-sized chunks. This prep work sets the foundation for a chowder that’s texturally satisfying, with tender potatoes and evenly cooked onion pieces adding layers of flavor.
Step 2: Sauté Aromatics
In a small pan, melt the butter over medium heat and then stir in the minced garlic. Sauté just until fragrant, about a minute, then whisk in the flour to create a roux. This little step ensures your chowder will be beautifully thick and creamy later on.
Step 3: Combine Ingredients in the Slow Cooker
Transfer the roux to the slow cooker and add corn kernels, diced potatoes, onions, broth, salt, pepper, and smoked paprika. Stir everything gently to combine, making sure the roux mixes well with the broth for even thickness throughout.
Step 4: Let It Cook Low and Slow
Cover the slow cooker and cook on low for about 8 hours. This slow, gentle cooking brings out the natural sweetness of the corn, softens the potatoes perfectly, and blends all those cozy flavors into one harmonious dish.
Step 5: Finish with Cream
About 15 minutes before serving, stir in the heavy cream to add that signature richness. Let the chowder warm through, then taste and adjust seasoning as needed to ensure every spoonful bursts with balanced flavors.
How to Serve Slow Cooker Amish Corn Chowder Recipe
Garnishes
A sprinkle of freshly chopped parsley on top is more than just decoration—its fresh, herbaceous brightness cuts through the creamy chowder for a perfect flavor lift. You can also add a dollop of sour cream or a few crispy bacon bits for extra indulgence.
Side Dishes
This chowder pairs beautifully with crusty bread or flaky biscuits that are perfect for sopping up every last drop. A simple green salad with a tangy vinaigrette can also balance the richness and add a refreshing crunch to your meal.
Creative Ways to Present
Serve your Slow Cooker Amish Corn Chowder Recipe in individual rustic bowls or hollowed-out mini pumpkins for a charming fall-inspired presentation. Even topping with shredded cheese and putting it briefly under the broiler adds a melty, bubbly finish that everyone loves.
Make Ahead and Storage
Storing Leftovers
Cool the chowder to room temperature and store it in an airtight container in the refrigerator. It will keep well for up to 3 days, making it a perfect make-ahead lunch or easy dinner option during busy weekdays.
Freezing
You can freeze this delicious chowder for up to 2 months. Use a freezer-safe container, leave some space for expansion, and thaw overnight in the refrigerator before reheating.
Reheating
Reheat gently on the stovetop over medium-low heat, stirring occasionally to prevent sticking and ensure even warming. Add a splash of broth or cream if the chowder thickens too much after being chilled or frozen.
FAQs
Can I use fresh corn instead of frozen?
Absolutely! Fresh corn adds a wonderful sweetness and texture; just make sure to cut the kernels off the cob carefully so they cook evenly in the chowder.
Is there a vegetarian version of this chowder?
Yes, simply use vegetable broth instead of chicken broth and skip any meat-based garnishes. The richness from the butter, cream, and vegetables makes it deliciously satisfying on its own.
Can I make this recipe in a regular pot instead of a slow cooker?
Definitely. Cook the chowder over medium-low heat on the stovetop for about 30 to 40 minutes, stirring frequently until potatoes are tender and chowder is thickened.
How can I make the chowder thicker?
If you prefer a thicker chowder, add a bit more flour when making the roux or let the chowder cook uncovered for the last 30 minutes to reduce the liquid slightly.
What’s the best way to store leftover chowder?
Use an airtight container in the refrigerator for up to 3 days or freeze for longer storage. Reheat with care to keep the creamy texture.
Final Thoughts
This Slow Cooker Amish Corn Chowder Recipe is one of those treasures that feels like comfort food at its very best. It’s effortless to prepare, incredibly delicious, and perfect for warming you up any day of the week. I can’t wait for you to try it and experience firsthand how those simple, humble ingredients transform into something truly special. Trust me, once you do, this chowder will find a permanent place on your recipe rotation.
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 comforting and hearty dish featuring fresh or frozen corn, tender potatoes, and a creamy broth enriched with butter and cream. Slow-cooked to perfection, it combines savory flavors of garlic, onions, and smoked paprika for a warm and satisfying meal perfect for any season.
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 the vegetables: Dice the onion, peel and dice the potatoes, and mince the garlic. If using fresh corn, remove kernels from the cob; if frozen, measure out 4 cups and set aside.
- Combine ingredients in slow cooker: Add the corn kernels, diced onion, diced potatoes, minced garlic, salt, black pepper, smoked paprika, and broth to the slow cooker. Stir well to combine.
- Cook slowly: Cover the slow cooker and cook on low heat for 7 to 8 hours, or on high for 3 to 4 hours, until potatoes are tender and flavors meld beautifully.
- Make the roux: In a small saucepan, melt butter over medium heat. Once melted, whisk in the flour and cook for about 2 minutes until it forms a smooth paste and lightly bubbles, but does not brown.
- Thicken the chowder: Gradually whisk the heavy cream into the roux until smooth. Slowly stir this mixture into the slow cooker chowder. Mix thoroughly to combine and heat for an additional 15-20 minutes on low to thicken and meld the creaminess.
- Adjust seasoning and serve: Taste the chowder and add additional salt and pepper if needed. Ladle into bowls, garnish with chopped fresh parsley, and serve warm for a delightful meal.
Notes
- You can substitute heavy cream with half-and-half for a lighter option but the chowder will be less rich.
- For a vegetarian version, use vegetable broth instead of chicken broth.
- If you prefer a chunkier texture, reduce cooking time slightly so potatoes retain some firmness.
- Leftovers can be refrigerated for up to 3 days and reheated on the stovetop or microwave.
- Adding crumbled bacon or shredded cheese as toppings can enhance the flavor further.
