Slow Cooker Amish Corn Chowder is one of those soups that makes your whole kitchen smell like a warm hug. Maybe you had a long day or you just want dinner to take care of itself while you do everything else. I’ve been there, and this chowder always saves the day. It’s creamy, hearty, and simple enough that you can toss everything in and go live your life. When you come back, it tastes like you fussed over a pot for hours. Ready to make a batch you’ll be proud of?
Benefits of Making Corn Chowder in a Slow Cooker
I love a good chowder on the stove, but the slow cooker does something magical with the corn and potatoes. The longer cooking time lets the sweetness from the corn mingle with the savory onion and smoky bacon. Everything gets tender without falling apart, and the texture is velvety without constant stirring.
The best part is how low maintenance it is. You can prep in the morning, set it on low, and come home to dinner that feels like a reward. If you have kids, evening activities, or just want to curl up with a blanket, this setup works. Clean-up is easy too since most of it happens in one pot.
Slow cookers are also incredibly forgiving. Forgot to sauté the onions first? It’s fine. Want to use frozen corn instead of fresh? Also fine. If you like to batch cook or plan ahead, this recipe reheats beautifully, and the flavors get even better the next day.
For anyone building a regular rotation of hands-off dinners, you’ll find a lot to love in my slow cooker collection. This chowder fits right in with cozy, family-friendly meals that do not need much babysitting.
Bottom line The slow cooker delivers deep flavor, tender veggies, and a creaminess that tastes restaurant-worthy with very little effort.
Key Ingredients for Slow Cooker Corn Chowder
Let’s talk ingredients. This list is straightforward and flexible. You can swap a few things based on what you have, but these basics make the chowder shine.
- Corn: Fresh in summer, frozen or canned the rest of the year. I often reach for frozen because it is easy and sweet.
- Potatoes: Yukon Golds are my favorite for silky texture, but russets work if you like a slightly thicker chowder.
- Bacon: Adds smoky depth. You can skip it for a vegetarian version and boost flavor with smoked paprika.
- Onion and celery: Classic chowder base for savory flavor.
- Garlic: A little goes a long way. Fresh is best.
- Broth: Chicken broth for richness, or vegetable broth to keep it vegetarian.
- Heavy cream or half and half: Adds that creamy finish. You can use whole milk, but the texture will be lighter.
- Butter: Just a small amount at the end for silkiness.
- Flour or cornstarch slurry: Optional, to thicken if you like a heavier chowder.
- Seasonings: Salt, pepper, thyme, and a touch of smoked paprika if you are skipping bacon.
Ingredient notes and swaps
Corn: Frozen sweet corn gives a fresh pop. If you have leftover grilled corn, slice it off the cob and toss it in for smoky flavor.
Potatoes: Cut into even, bite-sized pieces so they cook evenly. Smaller pieces cook faster and mash more easily if you want a thicker texture.
Cream: Add at the end so it does not split. If you are dairy-free, use full-fat coconut milk or a barista-style almond creamer.
Bacon: Cook it first for best flavor and easy fat rendering. The drippings can lightly coat the onions and celery for more depth.
Step-by-Step Instructions for Making Corn Chowder
Here is how I make Slow Cooker Amish Corn Chowder on a busy weekday. It is easy, and the slow cooker does the heavy lifting.
- Prep the base: Cook diced bacon in a skillet until crisp. Scoop out the bacon and set aside. Reserve 1 tablespoon of bacon fat. Sauté onion and celery in that fat for 3 to 4 minutes until softened.
- Load the slow cooker: Add corn, potatoes, sautéed onion and celery, garlic, thyme, salt, pepper, and broth to the slow cooker. Stir to combine.
- Cook: Cover and cook on low for 6 to 7 hours, or on high for 3 to 4 hours, until the potatoes are tender.
- Thicken and finish: If you want a thicker chowder, mash some potatoes against the side of the pot or stir in a slurry of 1 tablespoon cornstarch and 2 tablespoons water. Pour in cream and add butter. Stir and let it warm for 10 minutes.
- Taste and top: Adjust salt and pepper. Stir in the bacon or use it on top. Garnish with chives or green onions if you like.
“Made this on a Sunday morning and we came home from errands to the coziest dinner. Even my picky eater had seconds. It is going into our monthly rotation.”
Make ahead and storage
You can prep everything the night before, then pop the insert into the fridge. In the morning, place the insert into the slow cooker base, add broth, and start cooking. Leftovers keep in the fridge for up to 4 days. Reheat gently on the stove or in the microwave. If the chowder thickens too much, add a splash of broth or milk to loosen it up.
Tips for Customizing Your Corn Chowder
Here is where you can make this chowder truly your own. If you are craving more veg, toss in diced carrots or bell peppers. If you want more protein, stir in shredded cooked chicken or browned sausage at the end. Crab or shrimp are lovely additions for a splurgy twist. Stir them in only during the last 10 minutes so they do not overcook.
If you want a slight sweetness, add a small pinch of sugar or a splash of cream-style corn. For even more corn flavor, check out my favorite side that pairs perfectly with this bowl, slow cooker creamed corn. It is rich, simple, and a great way to round out a cozy meal.
Prefer a lighter chowder? Use half and half instead of cream, and mash a cup of the potatoes to thicken naturally. Want a smoky note without bacon? Add a tiny pinch of smoked paprika and a splash of liquid smoke. Keep it subtle so it complements the corn rather than taking over.
Seasoning is personal. Start with less salt if your broth is already salty. Finish with fresh black pepper and a squeeze of lemon for brightness. A sprinkle of cheddar or parmesan on top makes each spoonful extra satisfying.
For a cold-weather dinner plan, serve this with crusty bread and a simple salad. Make the chowder the day before a busy night, and you will thank yourself later. Low and slow cooking lets the flavors deepen while you do anything else you need to do.
Related Recipes for Slow Cooker Comfort Foods
If you are into cozy bowls and hands-off dinners like this, I have a few more you will love. Creamy sides, hearty soups, and warm-you-up meals are my happy place. Try a big pot of comfort with these reader favorites.
For a buttery side that pairs with almost any main, these slow cooker mashed potatoes check every box. If you want a deeply satisfying soup night, this quick favorite is perfect too, slow cooker black bean soup.
Looking for a full menu idea? Warm up with a bowl of Slow Cooker Amish Corn Chowder, add a simple salad, and finish with a little something sweet or a handful of crackers on the side. Dinner is done without a lot of fuss.
Common Questions
Can I make this without bacon?
Yes. Skip the bacon and sauté the onion and celery in a tablespoon of olive oil. Add a pinch of smoked paprika for depth.
Can I use canned corn?
Absolutely. Drain it well before adding. If you want more texture, mix in half canned and half frozen corn.
How do I thicken the chowder without flour?
Mash some of the potatoes directly in the pot or use an immersion blender for a few quick pulses. It keeps things gluten free.
What size slow cooker should I use?
A 5 to 6 quart slow cooker is perfect for a family-sized batch with leftovers.
Can I freeze leftovers?
Cream-based soups can separate a little when frozen. If you plan to freeze, cook the base without cream, freeze it, then add cream after reheating.
The kind of cozy dinner that loves you back
This recipe brings everything I want on a busy night. Slow Cooker Amish Corn Chowder feels familiar and special at the same time, with sweet corn, tender potatoes, and that creamy finish that makes you want another bowl. If you want to explore a lighter take, this helpful guide from The Kitchn is a great reference, Light and Fresh Slow Cooker Corn Chowder. For another spin and tips on technique, I like the practical approach in this version from The Salty Marshmallow, Crockpot Corn Chowder. I hope you make a pot soon and let it quietly bubble away while you get on with your evening. When you finally sit down with a warm bowl, I think you will feel exactly why this is a keeper. 
Slow Cooker Amish Corn Chowder
Ingredients
Chowder Base
- 4 cups corn (fresh, frozen, or canned) Using frozen corn is convenient and sweet.
- 2 medium Yukon Gold potatoes Cut into even, bite-sized pieces.
- 4 slices bacon Cook until crisp for best flavor; skip for vegetarian.
- 1 medium onion Diced.
- 2 stalks celery Diced.
- 2 cloves garlic Minced.
- 4 cups chicken broth Vegetable broth can be used for a vegetarian option.
- 1 cup heavy cream or half and half Adds creaminess.
- 1 tablespoon butter For added silkiness.
- 1 tablespoon flour or cornstarch slurry (optional) To thicken, if desired.
- 1 teaspoon thyme Dried or fresh.
- to taste salt
- to taste black pepper
- 1/2 teaspoon smoked paprika Optional, for added flavor.
Instructions
Preparation
- Cook diced bacon in a skillet until crisp. Scoop out the bacon and set aside, reserving 1 tablespoon of the bacon fat.
- Sauté onion and celery in the reserved bacon fat for 3 to 4 minutes until softened.
Cooking
- Add corn, potatoes, sautéed onion and celery, garlic, thyme, salt, pepper, and broth to the slow cooker. Stir to combine.
- Cover and cook on low for 6 to 7 hours, or on high for 3 to 4 hours, until the potatoes are tender.
Thickening and Finishing
- If you want a thicker chowder, mash some potatoes against the side of the pot or stir in a slurry of 1 tablespoon cornstarch and 2 tablespoons water.
- Pour in cream and add butter. Stir and let it warm for 10 minutes.
Serving
- Adjust salt and pepper to taste. Stir in the reserved bacon or use it as a topping. Garnish with chives or green onions if desired.
