Slow Cooker Amish Corn Chowder

This creamy and hearty corn chowder is made effortlessly in a slow cooker, allowing the flavors to meld beautifully while you go about your day.

Prep Time 15

Cook Time 7

Total Time 7 15

Course Main Course, Soup

Cuisine American, Comfort Food

Servings 6 servings

Calories 320 kcal

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.

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.

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.

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.

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.

Leftovers can be stored in the fridge for up to 4 days. Reheat gently. For a vegetarian option, use vegetable broth and omit the bacon.

Keyword Comfort Food, Corn Chowder, easy dinner, Hearty Chowder, Slow Cooker Soup