A Cozy Bowl of Amish Comfort

I don’t know about you, but when the leaves start tumbling down and that first chilly snap hits my old bones, I want something simple and soul-soothing bubbling away on my counter. This Amish Corn Chowder does just that.

Funny enough, I first scribbled this recipe on a sticky note stuck to my fridge after a little road trip through Pennsylvania years ago. We’d stopped at this tiny Amish diner — you know the kind, mismatched chairs, homemade pies cooling on the counter — and they served me a steaming bowl of corn chowder that tasted like pure comfort. I begged the sweet gal at the register for the gist of it, and I’ve been tinkering ever since.

So if you’re craving a spoonful of warmth — something you can throw together before running errands or shuttling the grandkids — well, this pot’s for you.

Why You’ll Keep Coming Back for More

• It’s honest-to-goodness easy — your slow cooker does the work.

• That sweet corn with smoky bacon? Heaven.

• It’s thick, creamy, and tastes even better the next day.

• Good pantry staples — no hunting for anything fancy at the store.

• Makes your kitchen smell like you’ve been cooking for hours (because, well, you kind of have… but without hovering over the stove).

What You’ll Need (Nothing Weird, Promise)

• 4 cups corn kernels — Fresh if you hit the farmers market; frozen if you didn’t.

• 1 medium onion, diced — Any old onion will do, really.

• 2 medium potatoes, peeled & diced — I usually grab Yukon Golds.

• 3 cups chicken or veggie broth — I won’t judge if it’s from a box.

• 1 cup heavy cream — Or half-and-half if you’re watching things a bit.

• 4 slices bacon, crisp & crumbled — The good stuff.

• 2 garlic cloves, minced — Or more, if you’re garlic-happy like me.

• 1 teaspoon salt + ½ teaspoon black pepper — Taste as you go.

• ½ teaspoon smoked paprika — Don’t skip it — that hint of smoky warmth is worth it.

• 2 tablespoons butter + 2 tablespoons flour — For a silky chowder that hugs your spoon.

• Handful of fresh parsley, chopped — If you’ve got it, great. If not, don’t sweat it.

How to Make It — No Fuss, Just Good

• Layer It Up: In your trusty slow cooker, add corn, onion, potatoes, broth, garlic, salt, pepper, and smoked paprika. Give it a quick stir.

• Low & Slow: Pop the lid on and cook on low for 6–8 hours, until the potatoes are fork-tender and the flavors have cozied up nicely together.

• Make the Cream Base: About 30 minutes before you’re ready to eat, melt butter in a small saucepan over medium heat. Stir in flour and let it cook for a minute or two — you’re looking for a light golden paste, not dark brown.

• Add the Cream: Slowly whisk in the heavy cream until smooth. Let it bubble gently until thickened — takes about 3–4 minutes.

• Bring It Together: Stir that creamy mixture into the slow cooker. Add the crumbled bacon and stir again.

• Finish It Off: Let it cook on high for about 30 more minutes so everything thickens up just right.

• Serve & Smile: Ladle into warm bowls, sprinkle with fresh parsley, and enjoy while it’s piping hot.

Serving Suggestions — Because We Love a Good Side

Honestly, all you really need is a hunk of warm crusty bread — sourdough is my weakness — or some old-fashioned biscuits. If I’m feeding a bigger crowd, I’ll set out a crisp green salad too — something tangy to balance that creamy goodness. And on busy weeknights? I’ll pair this chowder with leftover roasted chicken or a quick little quiche. Easy peasy.

Storing & Reheating — If You’re Lucky Enough to Have Leftovers

Stick any leftovers in a sealed container in the fridge — good for about three days. To reheat, do it gently over low heat on the stove. Give it a stir now and then so the cream doesn’t split — add a splash of broth if it’s too thick. I don’t really recommend freezing it; cream soups tend to get a bit funky when thawed, but honestly, you probably won’t have any left anyway.

A Few Twists If You’re Feeling Adventurous

• Keep It Meatless: Ditch the bacon and use veggie broth. Maybe toss in some diced carrots or red bell pepper for color.

• Bring the Heat: Add a dash of cayenne or a finely diced jalapeño when you add the garlic — warms you right to your toes.

• Dairy Swap: Try half coconut milk if you want a different twist — adds a lovely, subtle sweetness.

• Gluten-Free: Use cornstarch instead of flour — just stir a tablespoon into cold water and add it in near the end.

Let’s Keep the Kitchen Cozy

So there you have it, my dear — a pot of Amish Corn Chowder to chase away the chill and maybe bring back a few memories of your own.

If you give this a try, I’d truly love to hear how it turned out for you — did you tweak it? Did your kids ask for seconds? Shoot me a note in the comments or send me a little photo.

Until next time — keep that slow cooker humming and your belly warm. Stay cozy, friend.