There’s something undeniably satisfying about a bowl of warm, creamy chowder, especially when the weather calls for comfort food. This slow cooker corn chowder is inspired by the traditional cooking of Amish communities, who are known for their wholesome, fuss-free meals made from seasonal, farm-fresh ingredients. This chowder brings together the natural sweetness of corn, the heartiness of potatoes, and the savory touch of bacon, all in a velvety broth that’s rich without being too heavy. Cooking it low and slow allows the flavors to deepen and meld beautifully, so by dinnertime, your home smells like something truly special is waiting in the kitchen.
This dish is not only easy to prepare but also flexible to fit various preferences and needs. Whether you’re serving it as a cozy starter or the star of the meal, this chowder pairs beautifully with crusty bread, a leafy green salad, or even a slice of quiche. It’s great for weeknights, family gatherings, or when you simply want a low-effort recipe with comforting results. Let the slow cooker do the work—your taste buds will thank you later.
Slow Cooker Amish Corn Chowder
Servings: 6
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
- 4 slices bacon, cooked and crumbled
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 tablespoons chopped fresh parsley for garnish
Directions
Add corn, onion, potatoes, broth, garlic, salt, pepper, and smoked paprika to the slow cooker. Cover and cook on low for 6 to 8 hours, or until potatoes are fork-tender. About 30 minutes before serving, melt butter in a small saucepan over medium heat. Stir in flour and cook for 1 to 2 minutes to create a roux. Gradually whisk in the heavy cream and cook until slightly thickened. Add the cream mixture to the slow cooker, stir to combine, and mix in the crumbled bacon. Cook on high for an additional 30 minutes to thicken. Serve hot, garnished with fresh parsley.
Nutritional & Dietary Information
This chowder is rich in fiber and vitamins thanks to the corn and potatoes, while the cream adds a comforting, creamy texture and a dose of fat that enhances satiety. Bacon adds flavor and protein, though it can be omitted for a lighter or vegetarian version. If you’re looking to cut down on calories or fat, consider substituting the heavy cream with light cream or unsweetened coconut milk. The dish contains gluten due to the flour, but cornstarch can be used instead to keep it gluten-free. It’s also naturally free of nuts and soy, making it suitable for many common dietary needs.
Sharing and Commenting is Caring
Tried this recipe? Tell us how it turned out or share your own twist! Your feedback helps others and inspires new versions of this comforting classic. Don’t forget to share this recipe with friends and loved ones—it might become their new favorite, too.