Description

This Slow Cooker Amish Corn Chowder is a hearty and creamy soup perfect for a comforting meal. Made with fresh or frozen corn, tender potatoes, aromatic onions, and a rich cream base, this chowder simmers slowly to develop deep flavors. Finished with a homemade creamy roux and fresh parsley, it’s an easy, satisfying dish ideal for family dinners or cozy gatherings.

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

For the Roux

2 tablespoons butter
2 tablespoons all-purpose flour

Garnish

2 tablespoons chopped fresh parsley

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Instructions

Prep the Base: In the slow cooker, combine the corn kernels, diced onion, peeled and diced potatoes, chicken or vegetable broth, minced garlic, salt, black pepper, and smoked paprika. Stir thoroughly to mix all ingredients evenly.
Slow Cook to Perfection: Cover the slow cooker and cook on the LOW setting for 6-8 hours until the potatoes are tender when pierced with a fork, allowing flavors to meld beautifully during the slow cook.
Make the Creamy Roux: In a small saucepan over medium heat, melt the butter. Stir in the all-purpose flour and cook, stirring constantly for 1-2 minutes to create a smooth paste without lumps. Gradually whisk in the heavy cream until the mixture is smooth and thickened.
Final Touches: Pour the creamy roux into the slow cooker and stir well to combine. Switch the slow cooker heat to HIGH and cook for an additional 30 minutes to bring the chowder to a creamy, luscious consistency and blend all flavors.
Serve: Ladle the chowder into bowls, garnish with fresh chopped parsley, and serve hot. Ideal paired with crusty bread or biscuits for a perfectly cozy meal experience.

Notes

Using fresh corn provides the best natural sweetness, but frozen corn works well as a convenient alternative.
The potatoes contribute to the chowder’s hearty texture; russet or Yukon gold potatoes are recommended.
Vegetable broth can be substituted for chicken broth to make the recipe vegetarian-friendly.
The smoked paprika adds a gentle smoky flavor that enhances the overall taste without overpowering it.
For a thicker chowder, gently mash some of the potatoes before adding the cream roux.
Adjust salt and pepper to taste after final cooking, especially if your broth is salted.