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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
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It’s honest-to-goodness easy — your slow cooker does the work.
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That sweet corn with smoky bacon? Heaven.
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It’s thick, creamy, and tastes even better the next day.
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Good pantry staples — no hunting for anything fancy at the store.
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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)
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4 cups corn kernels — Fresh if you hit the farmers market; frozen if you didn’t.
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1 medium onion, diced — Any old onion will do, really.
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2 medium potatoes, peeled & diced — I usually grab Yukon Golds.
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3 cups chicken or veggie broth — I won’t judge if it’s from a box.
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1 cup heavy cream — Or half-and-half if you’re watching things a bit.
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4 slices bacon, crisp & crumbled — The good stuff.
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2 garlic cloves, minced — Or more, if you’re garlic-happy like me.
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1 teaspoon salt + ½ teaspoon black pepper — Taste as you go.
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½ teaspoon smoked paprika — Don’t skip it — that hint of smoky warmth is worth it.
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2 tablespoons butter + 2 tablespoons flour — For a silky chowder that hugs your spoon.
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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
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Layer It Up: In your trusty slow cooker, add corn, onion, potatoes, broth, garlic, salt, pepper, and smoked paprika. Give it a quick stir.
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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.
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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.
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Add the Cream: Slowly whisk in the heavy cream until smooth. Let it bubble gently until thickened — takes about 3–4 minutes.
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Bring It Together: Stir that creamy mixture into the slow cooker. Add the crumbled bacon and stir again.
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Finish It Off: Let it cook on high for about 30 more minutes so everything thickens up just right.
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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
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Keep It Meatless: Ditch the bacon and use veggie broth. Maybe toss in some diced carrots or red bell pepper for color.
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Bring the Heat: Add a dash of cayenne or a finely diced jalapeño when you add the garlic — warms you right to your toes.
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Dairy Swap: Try half coconut milk if you want a different twist — adds a lovely, subtle sweetness.
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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.
Slow Cooker Amish Corn Chowder
Ingredients
- 4 cups potatoes peeled and diced
- 3 cups frozen corn kernels
- 1 cup onion diced
- 4 slices bacon cooked and crumbled
- 3 cups chicken broth low sodium recommended
- 2 cups whole milk
- 1 cup heavy cream
- 2 tbsp all-purpose flour
- 1 tsp salt or to taste
- 1/2 tsp black pepper or to taste
Instructions
- Add potatoes, corn, onion, bacon, and chicken broth to a slow cooker.
- Cover and cook on low for 6 hours, or until the potatoes are tender.
- In a small bowl, whisk together the milk, cream, and flour until smooth.
- Stir the milk mixture into the slow cooker and continue cooking on low for an additional 20–30 minutes, until thickened.
- Season with salt and pepper to taste before serving. Serve hot with crusty bread if desired.
Notes
Nutrition
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