🛒 Ingredients
•4 cups potatoes, peeled and diced
•1 small onion, chopped
•3 cups corn kernels (fresh, frozen, or canned & drained)
•4 cups chicken broth
•1 cup heavy cream or whole milk
•1 ½ cups cooked bacon, crumbled (optional)
•2 cloves garlic, minced
•2 tbsp butter
•1 tsp salt
•½ tsp black pepper
•½ tsp paprika (optional, for extra depth)
•1 tbsp flour or cornstarch (for thickening, if needed)
👨🍳 Instructions
1️⃣ Prepare Ingredients – Dice potatoes, chop onions, and mince garlic. If using fresh corn, remove kernels from the cob.
2️⃣ Slow Cooker Base – Add potatoes, onion, corn, garlic, chicken broth, salt, pepper, and paprika (if using) to the slow cooker. Stir well.
3️⃣ Slow Cook – Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours, until potatoes are tender.
4️⃣ Add Creaminess – Stir in heavy cream (or milk) and butter, mixing well. If the soup needs thickening, whisk 1 tbsp flour/cornstarch with 2 tbsp water and stir it in.
5️⃣ Final Touches – Add cooked bacon (if using) and let everything warm for another 15 minutes.
6️⃣ Serve & Enjoy – Ladle into bowls, garnish with extra bacon or a sprinkle of fresh herbs, and serve warm!
🔖 Notes & Tips
✅ For a vegetarian version, use vegetable broth and skip the bacon.
✅ For extra flavor, sauté onions and garlic in butter before adding to the slow cooker.
✅ If you like it chunky, serve as is. For a smoother chowder, blend a portion of the soup before serving.
✅ Store leftovers in the fridge for up to 4 days or freeze for up to 3 months.
This Amish-style corn chowder is pure comfort in a bowl! 🌽🥣 Tag a friend who loves homemade soup! ❤️
