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
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 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.
