Description
This Slow Cooker Amish Corn Chowder is a hearty, creamy soup packed with fresh or frozen corn, potatoes, onions, and a rich blend of spices. Cooked low and slow for tender potatoes and enhanced with a luscious cream roux, it offers a comforting and satisfying meal perfect for any season. Garnished with fresh parsley, this classic chowder is easy to prepare and makes a flavorful dish ideal for family dinners or casual entertaining.
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
- 2 cloves garlic, minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon smoked paprika
Cream Roux
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup heavy cream
Garnish
- 2 tablespoons chopped fresh parsley
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 everything well to distribute the ingredients evenly.
- Slow Cook to Perfection: Cover the slow cooker and cook on LOW for 6 to 8 hours until the potatoes become fork-tender and all flavors have melded together.
- Make the Creamy Roux: While the chowder cooks, melt the butter in a small saucepan over medium heat. Stir in the flour and cook for 1 to 2 minutes, stirring constantly to prevent lumps and form a smooth roux. Gradually whisk in the heavy cream until smooth and well combined.
- Final Touches: Stir the prepared cream mixture into the slow cooker. Mix thoroughly, then switch the slow cooker setting to HIGH and cook for an additional 30 minutes to thicken the chowder and bring all flavors together.
- Serve: Ladle the chowder into bowls and garnish with freshly chopped parsley for a vibrant, herbal note. Serve hot alongside crusty bread or biscuits for a comforting and complete meal.
Notes
- You can use either fresh or frozen corn depending on availability and preference.
- Vegetarian broth can be used to make this recipe vegetarian-friendly.
- For a thicker chowder, reduce the broth slightly or extend the final cooking time.
- Leftovers can be refrigerated for up to 3 days or frozen for up to a month.
- Adding a pinch of cayenne pepper can add a subtle heat if desired.
