Amish corn chowder is a comforting and hearty dish that brings the rustic flavors of the countryside to your table. Originating from the Amish communities known for their simple yet flavorful cooking, this chowder is a celebration of corn’s natural sweetness, enhanced by the creamy texture of the broth. It’s a perfect dish for those chilly days when you crave something warm and nourishing. Slow cooking allows the flavors to meld beautifully, making it an ideal recipe for busy folks who want to come home to a ready meal.
This chowder pairs wonderfully with a crusty loaf of bread or some homemade biscuits to soak up the creamy broth. A fresh green salad with a tangy vinaigrette can complement the richness of the chowder, adding a refreshing contrast. For a heartier meal, consider serving it alongside roasted chicken or a savory quiche.

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 of 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
1. In a slow cooker, combine corn, onion, potatoes, broth, garlic, salt, pepper, and smoked paprika.
2. Cover and cook on low for 6-8 hours or until potatoes are tender.
3. In a small saucepan, melt butter over medium heat. Stir in flour and cook for 1-2 minutes to form a roux.
4. Gradually whisk in heavy cream until smooth. Cook until thickened.
5. Stir the cream mixture into the slow cooker, mixing well.
6. Add crumbled bacon and stir to combine.
7. Cook on high for an additional 30 minutes to thicken.
8. Serve hot, garnished with fresh parsley.

Variations & Tips
For a vegetarian version, omit the bacon and use vegetable broth. You can add diced red bell peppers or carrots for extra color and sweetness. If you prefer a spicier kick, add a pinch of cayenne pepper or a diced jalapeño. For a richer flavor, substitute half of the heavy cream with coconut milk. To make it gluten-free, use cornstarch instead of flour to thicken the chowder.