This creamy delight is known in our house as ‘Amish Snow Day Soup’—perfect for chilly evenings!

This Slow Cooker Amish Corn Chowder is a rich and creamy soup, perfect for a comforting meal on a chilly day. Sweet corn, tender potatoes, and savory bacon are simmered in a flavorful broth, then thickened with a creamy roux, creating a deeply satisfying and easy-to-make chowder.

Slow Cooker Amish Corn Chowder

Ingredients:

Instructions:

1. Combine Ingredients in Slow Cooker: In your slow cooker, combine the corn kernels (fresh or frozen), diced onion, diced potatoes, chicken or vegetable broth, minced garlic, salt, black pepper, and smoked paprika.
2. Slow Cook: Cover the slow cooker with its lid and cook on low for 6-8 hours or until the potatoes are tender and easily pierced with a fork.
3. Prepare Roux: While the chowder is cooking, or near the end of its cooking time, prepare the roux. In a small saucepan, melt the 2 tablespoons of butter over medium heat. Stir in the 2 tablespoons of all-purpose flour and cook for 1-2 minutes, stirring constantly, to form a smooth roux.
4. Make Cream Mixture: Gradually whisk the 1 cup of heavy cream into the roux until the mixture is smooth and lump-free. Continue to cook, stirring, until the mixture has thickened slightly.
5. Thicken Chowder: Stir the prepared cream mixture into the slow cooker, mixing well to combine it thoroughly with the chowder.
6. Add Bacon & Finish Cooking: Add the cooked and crumbled bacon to the slow cooker and stir to combine. Cover and continue to cook on high for an additional 30 minutes to allow the chowder to further thicken.
7. Serve: Serve the Slow Cooker Amish Corn Chowder hot, garnished with fresh chopped parsley.