Slow Cooker Amish Corn Chowder

Ingrediencie

4 cups corn kernels (fresh, frozen, or canned)

3 medium potatoes, peeled and diced

1 small onion, finely chopped

3 cups chicken or vegetable broth

1 ½ cups heavy cream

1 cup whole milk

2 tablespoons butter

2 cloves garlic, minced

½ teaspoon salt (or to taste)

½ teaspoon black pepper

½ teaspoon smoked paprika (optional, for a hint of smokiness)

½ teaspoon dried thyme

1 tablespoon all-purpose flour (for thickening)

½ cup shredded cheddar cheese (optional, for extra creaminess)

2 strips cooked and crumbled turkey bacon (optional, for garnish)

Chopped fresh parsley or green onions, for garnish

Postup

Prepare the Ingredients – Peel and dice the potatoes, chop the onion, and mince the garlic. If using fresh corn, remove the kernels from the cob.

Layer in the Slow Cooker – Add the diced potatoes, corn, chopped onion, and minced garlic to the slow cooker. Pour in the broth and season with salt, pepper, smoked paprika, and thyme. Stir everything together to evenly distribute the flavors.

Cook on Low or High – Cover the slow cooker and set it to cook on low for 6-7 hours or high for 3-4 hours. The potatoes should be tender when pierced with a fork.

Thicken the Chowder – About 30 minutes before the soup is done, melt the butter in a small saucepan over medium heat. Stir in the flour and cook for 1 minute until smooth. Slowly add the milk and heavy cream, stirring constantly to prevent lumps. Allow it to thicken slightly, then pour it into the slow cooker. Stir well to combine.

Add Cheese (Optional) – If you’d like a cheesier chowder, stir in the shredded cheddar cheese and let it melt into the soup.

Finish and Serve – Once everything is well combined, ladle the chowder into bowls. Garnish with crumbled turkey bacon, fresh parsley, or green onions for extra flavor. Serve warm and enjoy!