Description
Slow Cooker Amish Corn Chowder: Rich, comforting chowder packed with sweet corn, potatoes, bacon, and cream. Perfect for easy, crowd-pleasing meals.
Ingredients
Scale
- 6 slices bacon, diced (about 6 oz/170g)
- 1 large onion, finely diced (about 1½ cups/240g)
- 3 medium russet potatoes, peeled and cubed (about 1½ lbs/680g)
- 4 cups fresh or frozen corn kernels (about 5–6 ears if using fresh, or 24 oz/680g frozen)
- 2 cloves garlic, minced
- 4 cups chicken broth (32 oz/946ml)
- 1 cup whole milk (8 oz/240ml)
- 1 cup heavy cream (8 oz/240ml)
- 2 tablespoons all-purpose flour (16g)
- 1 tablespoon butter (15g)
- 1 teaspoon dried thyme
- ½ teaspoon ground black pepper
- Salt to taste
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Step 1: Prepare the Bacon Base In a large skillet over medium heat, cook the diced bacon until crispy (about 5-6 minutes). Remove half of the cooked bacon and set aside for garnish. Add the diced onions to the remaining bacon and fat in the skillet, and sauté until translucent and soft, about 3-4 minutes. Add the minced garlic and cook for 30 seconds more until fragrant. Transfer this mixture to your slow cooker, being sure to scrape all the flavorful bits from the pan.
- Step 2: Add Main Ingredients Add the diced potatoes, half of the corn kernels, dried thyme, black pepper, and chicken broth to your slow cooker. Stir to combine all ingredients thoroughly. This is where your Slow Cooker Amish Corn Chowder begins developing its foundation of flavors.
- Step 3: Slow Cook Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the potatoes are completely tender and beginning to break down slightly. This long, gentle cooking process allows the starchy potatoes to naturally thicken the chowder while the corn infuses the broth with sweetness.
- Step 4: Create the Thickening Roux About 30 minutes before serving, melt the tablespoon of butter in a small saucepan over medium heat. Whisk in the flour until smooth and cook for about 1 minute to remove the raw flour taste. Gradually whisk in about 1 cup of the hot liquid from the slow cooker until smooth. Pour this mixture back into the slow cooker and stir well.
- Step 5: Add Dairy and Remaining Corn Add the remaining corn kernels, milk, and heavy cream to the slow cooker. Stir gently to incorporate, then cover and cook on high for an additional 30 minutes until the chowder has thickened nicely. This late addition of corn gives your Slow Cooker Amish Corn Chowder that signature fresh corn flavor and delightful textural contrast.
- Step 6: Final Seasoning and Serving Taste and adjust seasoning with salt and additional pepper as needed. Serve your Slow Cooker Amish Corn Chowder in warmed bowls, garnished with the reserved crispy bacon bits and a sprinkle of fresh parsley for color and brightness.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1.5 cups
- Calories: 400 calories per serving
- Sugar: 8 grams
- Sodium: 800 mg
- Fat: 26 grams
- Saturated Fat: 14 grams
- Unsaturated Fat: 10 grams
- Trans Fat: 0 grams
- Carbohydrates: 35 grams
- Fiber: 3 grams
- Protein: 7 grams
- Cholesterol: 70 mg