Slow Cooker Amish Corn Chowder is the very definition of hearty, homestyle comfort in a bowl. This recipe delivers a rich, creamy, and deeply satisfying soup that simmers away effortlessly in your crockpot, filling your kitchen with an inviting, savory aroma that promises a delicious meal to come. Unlike many chowders that rely heavily on flour for thickness, this version celebrates the natural sweetness of corn and the earthy foundation of potatoes, creating a broth that is both substantial and silky. The genius of the method lies in its two-stage process: a long, slow simmer coaxes the flavors of fresh (or frozen) corn, diced potatoes, and aromatic onions and garlic into a harmonious blend, tenderizing the vegetables until they are melt-in-your-mouth soft. Then, a simple, old-fashioned butter and flour roux, enriched with heavy cream, is stirred in at the end. This technique guarantees a chowder with a luxuriously creamy texture that clings to your spoon without being overly heavy or pasty, allowing the pure, sweet flavor of the corn to remain the star of the show.
The “Amish” influence in this chowder is reflected in its resourcefulness and robust, satisfying nature. It’s a testament to how simple, pantry-staple ingredients can be transformed into something truly extraordinary with a little patience. The addition of crisp, crumbled bacon provides a essential salty, smoky counterpoint to the chowder’s sweetness, while a hint of smoked paprika deepens the flavor profile with a warm, subtle smokiness. This is a forgiving and flexible recipe; you can use what you have on hand, making it a perfect end-of-week meal to clear out the fridge. It’s a complete, one-pot meal that requires little more than some crusty bread for dipping, offering a warm, nourishing, and incredibly delicious embrace in every spoonful, perfect for a chilly evening or a leisurely weekend lunch.
Why You’ll Love This Recipe:
- Ultimate Hands-Off Cooking: The slow cooker does almost all the work, allowing you to simply add the ingredients and let time work its magic, freeing you up for the rest of your day.
- Comfort in a Bowl: This chowder is the epitome of comfort food—creamy, hearty, and packed with flavor that is both familiar and deeply nourishing.
- Incredibly Flexible: Easily adaptable to what you have available; use frozen or fresh corn, swap the potatoes, or make it vegetarian with a simple vegetable broth substitution and by omitting the bacon.
- Crowd-Pleasing Meal: This chowder is a guaranteed hit with the entire family and is perfect for feeding a crowd, as it scales up beautifully and holds well on the warm setting.
Ingredients:
- 4 cups corn kernels (fresh, frozen, or canned—thawed and drained)
- 1 medium yellow or white onion, diced
- 2 medium potatoes (Yukon Gold or Russet), peeled and diced into ½-inch cubes
- 3 cups chicken broth or vegetable broth
- 2 cloves garlic, minced
- 1 teaspoon kosher salt, plus more to taste
- ½ teaspoon black pepper
- ½ teaspoon smoked paprika
- 4 slices bacon, cooked until crisp and crumbled
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 cup heavy cream or half-and-half
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions:
Step 1: Layer the Base Ingredients
In the insert of your slow cooker, combine the corn, diced onion, diced potatoes, chicken broth, minced garlic, salt, pepper, and smoked paprika. Stir everything together to ensure the seasonings are well distributed.
Step 2: Slow Cook to Perfection
Cover the slow cooker with the lid and cook on the LOW setting for 6 to 8 hours, or on HIGH for 3 to 4 hours. The chowder is ready when the potatoes are completely tender and easily pierced with a fork.
Step 3: Create the Creamy Roux
About 30 minutes before you plan to serve, prepare the cream base. In a small saucepan over medium heat, melt the butter. Whisk in the flour and cook, stirring constantly, for about 1-2 minutes until the mixture forms a smooth, bubbly paste (this is called a roux). Cooking the flour at this stage is crucial to eliminate any raw taste.
Step 4: Thicken the Cream Base
Gradually pour the heavy cream into the roux while whisking continuously. This will prevent lumps from forming. Continue to cook, whisking often, until the mixture thickens and begins to bubble gently, which should take about 3-5 minutes.
Step 5: Combine and Finish
Stir the thickened cream mixture into the slow cooker along with the crumbled bacon. Stir well to combine. Replace the lid and cook on the HIGH setting for an additional 20-30 minutes to allow the chowder to heat through and thicken slightly.
Step 6: Serve and Garnish
Taste the chowder and adjust seasoning with additional salt and pepper if needed. Ladle the hot chowder into bowls and garnish with a sprinkle of fresh chopped parsley before serving.
Tips:
- Potato Choice Matters: Yukon Gold potatoes are ideal as they break down slightly and help thicken the chowder, while Russets will hold their shape a bit more. For a thicker chowder, you can mash some of the potatoes against the side of the slow cooker before adding the cream mixture.
- For a Smokier Flavor: If you don’t have smoked paprika, a small dash of liquid smoke added with the broth can provide a similar depth. You can also use the rendered bacon fat in place of the butter for the roux for an extra layer of bacon flavor.
- Avoid Curdling: To prevent the cream from curdling, always temper it by adding it to the hot roux and avoid boiling the chowder vigorously after the cream has been added.
- Add Texture: For an extra pop of sweetness and texture, you can add a cup of diced sweet bell pepper or a cup of shredded cheddar cheese along with the cream mixture.
Storage Options:
- Refrigerator: Store cooled chowder in an airtight container in the refrigerator for up to 3-4 days. The soup will thicken as it cools.
- Reheating: Reheat gently on the stovetop over low heat, stirring occasionally. You may need to add a splash of broth or milk to thin it to your desired consistency.
- Freezing: Freezing is not highly recommended due to the dairy and potato content, as they can become grainy and separate upon thawing. If you must freeze, omit the cream and potatoes, prepare the base soup, and then add freshly cooked potatoes and cream when reheating.
