Slow Cooker Amish Corn Chowder: Creamy, Cozy & Effortlessly Delicious

When the weather turns cold and you’re craving something warm, hearty, and comforting, Slow Cooker Amish Corn Chowder is the perfect dish to come home to. It’s rich, creamy, and full of simple, wholesome ingredients that fill your kitchen with the most amazing aroma. Think tender potatoes, sweet corn, smoky bacon, and a creamy broth that feels like a cozy hug in a bowl.

The first time I made this chowder, it was on a snowy Minnesota afternoon when I wanted something that could cook itself while I wrapped gifts and watched holiday movies. I threw everything into the slow cooker, and by dinnertime, my house smelled like heaven. My family couldn’t get enough — and now, it’s one of our favorite cold-weather recipes, right up there with my One Pot Potato Soup and Macaroni and Hamburger Soup.

Slow Cooker Amish Corn Chowder

No ratings yet

A rich, creamy chowder packed with tender potatoes, sweet corn, crispy bacon, and simple Amish-style flavors — all made easy in the slow cooker.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 7 hours hrs

Total Time 7 hours hrs 15 minutes mins

Course: Dinner, Soup

Cuisine: American, Amish

Calories: 410

Ingredients Equipment Method Nutrition Notes

Ingredients

  

• 6 slices bacon, chopped
• 1 medium onion, diced
• 3 cups potatoes, peeled and diced
• 3 cups frozen or fresh corn kernels
• 1 cup diced carrots
• 2 cups chicken broth
• 2 cups milk (whole or 2%)
• 1 cup heavy cream
• 3 tbsp butter
• 2 tbsp flour
• 1 tsp salt
• 0.5 tsp black pepper
• 0.5 tsp thyme (optional)
• Chopped parsley or chives (for garnish)
• Shredded cheddar cheese (optional garnish)

Equipment

• skillet
• Slow cooker
• Saucepan
• whisk
• ladle

Method

 

1. In a skillet, cook the chopped bacon until crispy. Remove and set aside. In the same pan, sauté the onion in the bacon drippings for 3–4 minutes until soft.
2. Transfer the cooked onion and bacon to your slow cooker. Add potatoes, corn, carrots, salt, pepper, and chicken broth. Stir to combine.
3. Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the potatoes are tender.
4. In a small saucepan, melt butter over medium heat and whisk in flour until smooth. Slowly stir in the milk and cook until slightly thickened, about 2 minutes. Pour this mixture into the slow cooker and stir well. Add heavy cream and thyme, if using.
5. Cook on LOW for another 30 minutes. Adjust salt and pepper to taste. Ladle into bowls and garnish with parsley, cheese, or extra bacon bits.

Nutrition

Calories: 410kcalCarbohydrates: 27gProtein: 12gFat: 28gSaturated Fat: 14gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.3gCholesterol: 75mgSodium: 780mgPotassium: 720mgFiber: 3gSugar: 8gVitamin A: 5300IUVitamin C: 10mgCalcium: 160mgIron: 2mg

Notes

Use Yukon Gold potatoes for the best texture. Don’t skip the bacon — it adds smoky depth. For a sweeter flavor, use fresh corn in season. Add sour cream for extra richness. For a vegetarian version, skip bacon and use vegetable broth.

Tried this recipe?

Let us know how it was!

Why You’ll Love This Slow Cooker Amish Corn Chowder

This chowder is comfort food at its best — creamy, flavorful, and surprisingly easy to make. It’s inspired by classic Amish-style cooking, which focuses on hearty, simple ingredients and slow, gentle cooking that brings out natural flavors.

With just 15 minutes of prep and your slow cooker doing the rest, you can come home to a warm, filling meal that feels homemade and special.

If you love recipes that practically make themselves, try my Cranberry Turkey Stuffing Balls or Sweet Potato Bowl Recipes next.

Ingredients You’ll Need

For the Chowder:

• 6 slices bacon, chopped
• 1 medium onion, diced
• 3 cups potatoes, peeled and diced
• 3 cups frozen or fresh corn kernels
• 1 cup diced carrots
• 2 cups chicken broth
• 2 cups milk (whole or 2%)
• 1 cup heavy cream
• 3 tablespoons butter
• 2 tablespoons flour
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon thyme (optional)

For Garnish:

• Chopped parsley or chives
• Shredded cheddar cheese (optional)

How to Make Slow Cooker Amish Corn Chowder

Step 1: Cook the Bacon and Onion

In a skillet, cook the chopped bacon until crispy. Remove and set aside. In the same pan, sauté the onion in the bacon drippings for 3–4 minutes until soft. This adds deep, smoky flavor to the chowder base.

Step 2: Add Ingredients to the Slow Cooker

Transfer the cooked onion and bacon to your slow cooker. Add potatoes, corn, carrots, salt, pepper, and chicken broth. Stir to combine.

If you’ve made my Cranberry Walnut Cheese Balls, you already know how easy it is to layer simple ingredients into something extraordinary — this is the soup version of that!

Step 3: Let It Cook

Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the potatoes are tender.

Step 4: Thicken the Chowder

In a small saucepan, melt butter over medium heat and whisk in flour until smooth. Slowly stir in the milk and cook until slightly thickened, about 2 minutes. Pour this mixture into the slow cooker and stir well. Add heavy cream and thyme, if using.

Step 5: Finish and Serve

Cook on LOW for another 30 minutes, allowing the chowder to become creamy and rich. Adjust salt and pepper to taste. Ladle into bowls and garnish with parsley, cheddar, or extra bacon bits.

Serve it with warm rolls or a slice of my Christmas Bread for the ultimate comfort meal.

Tips for the Best Amish Corn Chowder

Use Yukon Gold Potatoes: They hold their shape beautifully and add natural creaminess.
Don’t Skip the Bacon: It adds that smoky depth that makes this chowder irresistible.
For Extra Sweetness: Use fresh sweet corn when in season — it gives a natural, delicate sweetness.
Creamy Hack: Stir in a spoonful of sour cream before serving for an extra silky finish.

If you enjoy these down-to-earth kitchen tricks, check out my Pistachio Pudding Cookies — they’re just as simple but sweet!

How to Store and Reheat

Storage:
Store leftovers in an airtight container in the refrigerator for up to 4 days.

Freezing:
This chowder freezes well — just let it cool completely first. Reheat slowly on the stove over low heat, adding a bit of milk to restore creaminess.

Reheating:
Warm on the stovetop or in the microwave, stirring often to prevent separation.

Flavor Variations

1. Ham and Corn Chowder: Replace bacon with diced ham for a milder, sweeter version.
2. Chicken Corn Chowder: Add shredded rotisserie chicken for extra protein.
3. Cheesy Corn Chowder: Stir in a cup of shredded cheddar or Monterey Jack before serving.
4. Vegetarian Version: Skip the bacon and use vegetable broth — still rich and satisfying.

If you love tweaking comfort recipes, my Macaroni and Hamburger Soup is another great one to customize.

Frequently Asked Questions

1. Can I use canned corn instead of frozen?
Yes! Just drain it before adding — it works perfectly.

2. Can I skip the flour?
You can, but the flour helps thicken the soup. For a gluten-free option, use cornstarch instead.

3. Can I add cheese?
Absolutely — a handful of cheddar or pepper jack adds amazing flavor.

4. Can I make this dairy-free?
Yes, use full-fat coconut milk instead of cream and skip the butter. The flavor will be slightly different but still delicious.

The Final Bite: A Bowl of Simple Comfort

Slow Cooker Amish Corn Chowder is the kind of recipe that makes you slow down and savor the season. It’s creamy, hearty, and full of classic flavors that remind you of home. Whether you’re serving it for Sunday dinner, meal prep, or a cozy holiday night in, it’s one of those dishes that never fails to warm hearts and bellies.

Make a big batch, grab a ladle, and enjoy a steaming bowl with some crusty bread. Simple, rustic, and absolutely comforting — just like the best Amish recipes always are.