Amish-Style Snow Day Soup

This Amish Snow Day Soup, often called Amish Corn Chowder, is a comforting cold-weather staple. Slow cooking allows the natural sweetness of corn and root vegetables to deepen, creating a hearty, satisfying soup. Blending a portion of the vegetables before adding the dairy results in a creamy, velvety texture while still preserving tender chunks of potatoes and carrots.

🥣 Amish Snow Day Soup

Ingredients

Vegetable Base

• 4 cups corn kernels (fresh or frozen)
• 3 potatoes, peeled and diced
• 2 carrots, diced
• 3 celery stalks, diced
• 1 onion, diced

Liquids & Seasonings

• 4 cups chicken or vegetable broth
• 2 cups milk
• 1 cup heavy cream
• 1 teaspoon dried thyme
• Salt and black pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions

Step 1: Assemble the Base
Place the corn, onion, potatoes, carrots, and celery into the slow cooker. Pour in the broth and stir gently to combine.

Step 2: Slow Cook
Cover and cook on LOW for 6–8 hours or on HIGH for 3–4 hours, until all vegetables are soft and fork-tender.

Step 3: Thicken the Soup
Using an immersion blender, blend part of the soup directly in the slow cooker.

Tip: Blending about one-third of the soup thickens the broth naturally while keeping plenty of vegetables intact for texture.

Step 4: Add the Dairy
In a small saucepan, gently heat the milk and heavy cream over medium heat until warm but not boiling. Slowly stir the warmed dairy into the soup.

Step 5: Season and Finish
Add thyme, salt, and black pepper. Stir well, cover, and cook for another 15–20 minutes to allow the flavors to meld and the soup to reach a creamy consistency.

Step 6: Serve
Ladle into bowls and garnish with freshly chopped parsley. Serve warm for a cozy, satisfying meal.