This creamy delight is known in our house as ‘Amish Snow Day Soup’—perfect for chilly evenings!
Slow Cooker Amish Corn Chowder
This hearty Amish Corn Chowder made in the slow cooker is the ultimate cozy meal. With sweet corn, tender potatoes, and savory crumbled bacon simmered in a creamy broth, it’s a rustic and satisfying dish perfect for cooler weather.
Ingredients
| Ingredient | Quantity |
|---|---|
| Fresh or frozen corn kernels | 4 cups |
| Medium onion, diced | 1 |
| Medium potatoes, peeled and diced | 2 |
| Chicken or vegetable broth | 3 cups |
| Heavy cream | 1 cup |
| Bacon, cooked and crumbled | 4 slices |
| Garlic, minced | 2 cloves |
| Salt | 1 teaspoon |
| Black pepper | 1/2 teaspoon |
| Smoked paprika | 1/2 teaspoon |
| Butter | 2 tablespoons |
| All-purpose flour | 2 tablespoons |
| Fresh parsley, chopped (for garnish) | 2 tablespoons |
Instructions
1. Add Ingredients to Slow Cooker:
Place the corn, diced onion, diced potatoes, broth, minced garlic, salt, black pepper, and smoked paprika into your slow cooker. Stir to combine.
2. Cook Slowly:
Cover and cook on low heat for 6 to 8 hours, or until the potatoes are soft and tender when pierced with a fork.
3. Make the Roux:
About 30 minutes before serving, melt the butter in a small saucepan over medium heat. Add the flour and whisk continuously for 1–2 minutes to create a smooth, golden roux.
4. Stir in Cream:
Gradually whisk in the heavy cream, stirring until the mixture becomes thick and creamy with no lumps.
5. Combine with Chowder:
Pour the cream roux mixture into the slow cooker and stir thoroughly to incorporate it into the soup base.
6. Add Bacon and Cook Further:
Mix in the crumbled bacon, then cover and cook on high heat for another 30 minutes, allowing the chowder to thicken further.
7. Serve and Enjoy:
Ladle the chowder into bowls, sprinkle with fresh parsley, and serve warm.
