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. Try our Slow Cooker Amish Potatoes and Green Beans next.
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. If you like this, you'll love our Slow Cooker Onion Butter Potatoes.
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. For another easy option, see our Oven-Baked 4-Ingredient Potato Au Gratin Cups.
More easy dinners you might like
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. You might also like our Slow Cooker Potato and Onion Bake.
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. Try our Slow Cooker Amish Evaporated Milk Baby Potatoes next.
Until next time — keep that slow cooker humming and your belly warm. Stay cozy, friend. If you like this, you'll love our Mustard Potato Poppers – Crispy, Tangy, and Seriously Habit-Forming.
Slow Cooker Amish Corn Chowder
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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
Nutrition values are estimates based on the listed ingredients and serving count. Actual values vary with brands, cuts and portion sizes.
