Slow Cooker Amish Corn Chowder – A Creamy Snow Day Soup
There’s nothing better than a warm, creamy bowl of soup on a cold day, and this Slow Cooker Amish Corn Chowder is the perfect comfort food. Known in many homes as Amish Snow Day Soup, this dish is hearty, rich, and packed with sweet corn, tender potatoes, and a creamy broth. Whether you’re looking for slow cooker soups, at-home cooking ideas, or a delicious crockpot soup, this recipe is a must-try.
What is Amish Snow Day Soup?
Amish Snow Day Soup, also called Slow Cooker Amish Corn Chowder, is a traditional Amish-style soup made with simple, wholesome ingredients. It’s a creamy soup loaded with corn, potatoes, and a velvety broth, making it the perfect dish for chilly evenings or when you need a comforting meal. This slow cooker version lets you set it and forget it, making dinner effortless and delicious.
Ingredients for Slow Cooker Amish Corn Chowder
To make this creamy soup, you’ll need the following ingredients:
- Potatoes: 3 large, peeled and diced (adds heartiness)
- Corn: 2 cups (frozen or canned, drained)
- Carrots: 1/2 cup, diced (adds a touch of sweetness)
- Celery: 1/2 cup, diced (for extra flavor)
- Onion: 1 small, finely chopped
- Chicken or Vegetable Broth: 4 cups (creates a rich soup base)
- Heavy Cream or Half & Half: 1 1/2 cups (for creaminess)
- Butter: 2 tablespoons (adds richness)
- Flour: 2 tablespoons (helps thicken the soup)
- Salt & Black Pepper: To taste
- Garlic Powder: 1 teaspoon (adds depth)
- Thyme: 1/2 teaspoon (optional, for a hint of earthiness)
- Bacon Bits or Ham (optional): 1/2 cup, cooked and crumbled (for added smokiness)
Kitchen Equipment Needed
For this at-home cooking recipe, gather the following tools:
- Slow Cooker or Crockpot – for hands-free cooking
- Cutting Board & Knife – for chopping vegetables
- Mixing Bowl – for combining ingredients
- Ladle – for serving the soup
- Measuring Cups & Spoons – for accurate ingredient portions
How to Make Amish Snow Day Soup in a Slow Cooker
Follow these simple steps to prepare Slow Cooker Amish Corn Chowder:
- Prepare the Vegetables: Peel and dice the potatoes, chop the carrots, celery, and onion.
- Combine Ingredients in Slow Cooker: Add the potatoes, corn, carrots, celery, onion, and broth into the slow cooker.
- Season the Soup: Stir in salt, pepper, garlic powder, and thyme.
- Slow Cook: Cover and cook on low for 6-7 hours or high for 3-4 hours, until the vegetables are tender.
- Thicken the Soup: In a small pan, melt the butter and whisk in the flour. Cook for 1-2 minutes, then stir into the soup.
- Add the Cream: Pour in the heavy cream, stirring well. Let the soup cook for another 15 minutes to blend flavors.
- Serve & Enjoy: Ladle into bowls and top with crumbled bacon or fresh herbs if desired.
Tips for the Best Creamy Chowder
- Use Fresh or Frozen Corn: Fresh or frozen corn gives the best texture, but canned works too.
- Don’t Skip the Flour Mixture: This step thickens the soup, giving it a classic creamy texture.
- For Extra Creaminess: Use half & half instead of heavy cream for a lighter version.
Common Mistakes to Avoid
- Adding Cream Too Early: If added too soon, it can curdle. Stir it in at the end for the best results.
- Not Cooking Long Enough: Potatoes should be fork-tender before adding cream.
- Skipping the Butter Roux: The flour-butter mixture helps thicken the chowder and prevents it from being too watery.
Serving Suggestions
This crockpot soup pairs well with:
- Crusty Bread or Dinner Rolls: Perfect for dipping.
- Side Salad: A fresh green salad balances the richness.
- Grilled Cheese or BLT Sandwich: A great pairing for a heartier meal.
Storage and Reheating Tips
- Refrigeration: Store in an airtight container in the fridge for up to 4 days.
- Freezing: Freeze in portions for up to 2 months. Thaw in the fridge before reheating.
- Reheating: Warm on the stovetop over low heat or microwave in 30-second intervals, stirring frequently.
Variations and Swaps
- Meatier Version: Add diced ham or shredded chicken for extra protein.
- Spicy Twist: Stir in diced jalapeños or a dash of hot sauce.
- Dairy-Free: Use coconut cream instead of heavy cream.
FAQ About Slow Cooker Amish Corn Chowder
- Can I make this without a slow cooker? Yes! Simmer all ingredients in a large pot on the stovetop for about 30 minutes until tender.
- What’s the best way to thicken the soup? A flour-butter roux or a cornstarch slurry works best.
- Can I make this vegetarian? Yes! Use vegetable broth and skip the bacon for a meat-free version.
Conclusion
This Slow Cooker Amish Corn Chowder is a rich, creamy, and comforting meal that’s perfect for chilly weather, meal prep, or an easy family dinner. Whether you’re making it for a cozy night in or a special occasion, this snow day soup will keep you warm and satisfied.
Try this creamy soup recipe today and enjoy a delicious bowl of homemade comfort! Don’t forget to share this recipe with family and friends, and subscribe to our blog for more slow cooker kitchen favorites! 😊
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Slow Cooker Amish Corn Chowder – A Creamy Snow Day Soup
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 10 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Description
his Slow Cooker Amish Corn Chowder is a rich, creamy, and comforting meal packed with tender potatoes, sweet corn, and a velvety broth. Perfect for chilly evenings or a snow day soup, this slow cooker recipe makes dinner effortless and delicious!
Ingredients
✅ 3 large potatoes, peeled and diced
✅ 2 cups corn (frozen or canned, drained)
✅ 1/2 cup diced carrots
✅ 1/2 cup diced celery
✅ 1 small onion, finely chopped
✅ 4 cups chicken or vegetable broth
✅ 1 teaspoon garlic powder
✅ 1/2 teaspoon thyme (optional)
✅ Salt & black pepper to taste
✅ 1 1/2 cups heavy cream or half & half
✅ 2 tablespoons butter
✅ 2 tablespoons flour
✅ 1/2 cup cooked bacon bits or diced ham (optional, for added smokiness)
Instructions
1️⃣ Prepare the Vegetables: Peel and dice the potatoes, then chop the carrots, celery, and onion.
2️⃣ Combine Ingredients in Slow Cooker: Add potatoes, corn, carrots, celery, onion, broth, garlic powder, thyme, salt, and black pepper to the slow cooker.
3️⃣ Slow Cook: Cover and cook on low for 6-7 hours or high for 3-4 hours, until the vegetables are tender.
4️⃣ Thicken the Soup: In a small pan, melt the butter and whisk in the flour. Cook for 1-2 minutes, then stir into the slow cooker to thicken the broth.
5️⃣ Add the Cream: Pour in the heavy cream, stirring well. Let the soup cook for another 15 minutes to blend flavors.
6️⃣ Serve & Enjoy: Ladle into bowls and top with crumbled bacon or fresh herbs if desired.
Notes
- For a Lighter Version: Use half & half instead of heavy cream.
- For Extra Creaminess: Blend half of the soup before serving.
- Storage: Refrigerate leftovers for up to 4 days or freeze for 2 months.
