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There’s a moment — right after you hear the school’s canceled and you peek outside to see thick flakes still tumbling down — when the world slows down just enough to feel like childhood again. Around here, that moment has a tradition attached to it: Amish Snow Day Soup.
Now, let’s be honest. It’s technically just a corn chowder. But in our house? It’s a signal. A signal that we’re staying in. That socks will stay on all day. That puzzles might get dusted off, and someone will inevitably ask for hot cocoa by 10:15 AM. And while the world piles up with snow and noise outside, this soup works its quiet magic in the kitchen.
By dinner? The whole place smells like home.
Why You’ll Love This Chowder (Like… Really Love It)
Before we get into the recipe (which is ridiculously easy), here’s why this one’s a keeper:
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It simmers while you live your life. Toss everything in the slow cooker and walk away. Come back to warmth in a bowl.
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Sweet corn + smoky bacon = real love story.
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Creamy without being too rich. It’s hearty, not heavy.
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Pantry-friendly. Most of these ingredients are things you probably have right now.
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Great for picky eaters. No mysterious chunks. No weird textures. Just creamy, cozy flavor.
Also: It reheats like a dream. And if you’re feeding kids? It pairs well with grilled cheese. Or if you’re feeding adults pretending to be adults? A glass of dry cider or crisp white wine hits the spot.
The Ingredients (Plus a Few Notes from My Kitchen)
Let’s go ingredient-by-ingredient, because let’s be real — no one wants to run to the store for one weird thing.
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4 cups corn kernels
Fresh off the cob is obviously peak summer joy. But frozen corn works like a charm here (that’s what I usually use). If you’re using canned, just drain and rinse it — nobody wants that metallic tang. -
1 medium onion, diced
Yellow is classic, but white works. Even a couple of shallots will do if you’re out. It’s there for flavor, not fame. -
2 medium potatoes, peeled and diced
Russets break down a little and add creaminess. Yukon golds hold their shape. Honestly? Use what’s sitting on your counter. -
3 cups chicken or vegetable broth
I usually go low-sodium so I can control the salt. Use veggie broth to make it meatless. Don’t skip this — it forms the base of your chowder. -
1 cup heavy cream
This is what makes it feel indulgent. If you’re feeling lighter, swap in half-and-half or whole milk. Coconut milk works too, and surprisingly doesn’t taste “coconutty” once it’s cooked in. -
4 slices bacon, cooked and crumbled
Smoky, salty, and that hint of crisp? Yes, please. Save a little for topping if you want to get fancy. -
2 cloves garlic, minced
Not overpowering, just a mellow base note. If all you’ve got is garlic powder, that’ll do — use about 1/2 teaspoon. -
1 tsp salt, 1/2 tsp pepper, 1/2 tsp smoked paprika
Don’t skip the paprika. It’s subtle but adds that warm, back-of-your-throat feeling. -
2 tbsp butter + 2 tbsp all-purpose flour
These come together in a quick roux (more on that in the steps). It thickens the soup without turning it into paste. -
2 tbsp chopped parsley (optional, but lovely)
For color and a touch of fresh contrast. Also makes it feel “restaurant-y,” which is fun.
The Slow-Cooked Magic: Step-by-Step
Take your time with these steps — it’s not fussy, but I’ve included the little things that make a big difference.
1. Toss it all in (well, most of it)
In your slow cooker, combine the corn, diced onion, potatoes, broth, garlic, salt, pepper, and smoked paprika. Give it a gentle stir. It should look a little chaotic — that’s okay. Beauty comes later.
Heads up: Don’t add the cream, butter, or flour yet. They’ll go in later.
2. Cover and walk away
Set your slow cooker to low for 6 to 8 hours. That’s just enough time to do life: school pickups, work calls, errands, or absolutely nothing.
What you’re waiting for here is soft potatoes. Not falling apart, but fork-tender. Somewhere around hour 5, your house will start to smell like a warm hug. Just letting you know.
3. Make a quick roux
About 30 minutes before you want to eat, grab a small saucepan. Melt the butter over medium heat, then whisk in the flour. Stir it constantly for about a minute or two — it’ll smell a little nutty and lose that raw flour taste.
Slowly whisk in the heavy cream. Keep stirring until it thickens a bit. It’ll go from looking like nothing to a silky, dreamy sauce. That’s your moment.
4. Stir in the creaminess
Pour that creamy mixture into your slow cooker. Stir gently but thoroughly. The chowder will immediately start to look luxurious. Like it just put on a cozy sweater and a pair of fuzzy socks.
Now’s the time to add your crumbled bacon. If you’re holding some back for garnish, gold star for you.
5. Crank it to high and finish strong
Let it all cook together on high for another 30 minutes. This gives it time to thicken slightly and marry all those flavors. If your chowder looks a little too thick, stir in a splash of broth or milk. Too thin? Let it go another 10–15 minutes uncovered.
6. Serve it up like the star it is
Ladle it into big bowls. Top with parsley if you’re feeling extra. Serve with crusty bread, cornbread, or those biscuits you impulse-bought last week.
Want to Mix It Up?
This chowder is like that one friend who’s down for anything. Here are a few fun twists:
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Vegetarian? Skip the bacon. Maybe add a handful of sautéed mushrooms for umami.
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Need it gluten-free? Use cornstarch instead of flour (about 1 tablespoon mixed with a little cold milk).
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Want more color? Diced red bell pepper or shredded carrots are pretty and sweet.
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Spice it up! Add a pinch of cayenne or a diced jalapeño. It’s like wearing a hoodie with a surprise lightning bolt.
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Make it a meal: Add shredded rotisserie chicken, leftover ham, or even a scoop of cooked quinoa for protein.
Leftovers? Lucky You.
Honestly, this soup tastes even better the next day. Here’s how to store it:
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Fridge: Keeps for up to 4 days in an airtight container.
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Reheat: Gently on the stove over low heat. Add a splash of milk or broth if it thickens up too much.
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Freezer: You can freeze it, but cream-based soups can separate. If you plan to freeze it, hold off on the cream and roux until you reheat.
Final Thoughts (Or: Why This Soup Just… Works)
There’s something quietly beautiful about this recipe. It’s not flashy. It doesn’t have 300 steps or 40 ingredients. But it’s the kind of thing that makes people feel taken care of — and honestly, that’s the best kind of cooking.
So the next time the snow starts falling, or life just feels a little heavy, make this soup. Put on some thick socks, light a candle, and let dinner take care of itself for once.
And hey — if you try this recipe, I’d love to hear about it. Got a twist you added? A memory it brought back? Drop it in the comments. That’s my favorite part of sharing food — hearing how it becomes part of your story too.
Stay cozy,
Slow Cooker Amish Corn Chowder
Ingredients
- 4 cups corn kernels fresh, frozen, or canned (drained and rinsed)
- 1 medium onion diced
- 2 medium potatoes peeled and diced
- 3 cups chicken or vegetable broth low-sodium preferred
- 1 cup heavy cream or half-and-half, whole milk, or coconut milk
- 4 slices bacon cooked and crumbled
- 2 cloves garlic minced (or 1/2 tsp garlic powder)
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp smoked paprika
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 2 tbsp chopped parsley optional, for garnish
Instructions
- In your slow cooker, combine corn, diced onion, potatoes, broth, garlic, salt, pepper, and smoked paprika. Stir to mix.
- Cover and cook on low for 6 to 8 hours, until potatoes are fork-tender.
- About 30 minutes before serving, melt butter in a small saucepan over medium heat. Whisk in flour and cook for 1–2 minutes until slightly nutty.
- Slowly whisk in heavy cream and stir until slightly thickened to make a roux-based sauce.
- Add the creamy roux mixture to the slow cooker and stir to combine. Stir in the crumbled bacon.
- Turn slow cooker to high and cook uncovered for 30 minutes to thicken. Adjust consistency with extra broth or milk if needed.
- Serve hot, garnished with chopped parsley if desired. Great with crusty bread or cornbread.
Notes
Nutrition