Embrace the warmth of a snowy day with this incredibly comforting and easy Slow Cooker Amish Snow Day Soup! Inspired by traditional Amish Corn Chowder, this creamy, flavorful soup is packed with tender vegetables and a hint of sweetness. The slow cooker does all the work, making it the perfect weeknight meal.
Step-by-Step Instructions
Step 1: Prep the vegetables
Dice the onion, potatoes, carrots, and celery into bite-sized pieces. If using fresh corn, cut the kernels off the cob. Tip: uniform pieces cook evenly.
Step 2: Combine in the slow cooker
Add corn, onion, potatoes, carrots, and celery to the slow cooker. Pour in the broth and stir to combine.
Step 3: Cook the soup
Cover and cook on low for 6-8 hours or high for 3-4 hours, until vegetables are tender. Optional: stir once halfway through cooking.
Step 4: Blend for creaminess
Use an immersion blender to partially blend the soup, keeping some chunks for texture.
Step 5: Heat milk and cream
In a saucepan, gently heat milk and heavy cream over medium heat until hot but not boiling.
Step 6: Combine and season
Add the milk and cream mixture to the slow cooker. Stir in thyme, salt, and pepper to taste.
Step 7: Simmer to meld flavors
Let the soup simmer for another 15-20 minutes.
Step 8: Serve and garnish
Ladle into bowls and garnish with fresh parsley. Optional: top with crispy bacon or shredded cheese.
FAQ
Can I make this soup thicker?
Blend a portion of the cooked vegetables and stir them back in for a naturally thicker chowder.
Can I use canned corn?
Yes, just drain and rinse the corn before adding.
Can I make it vegetarian or vegan?
Use vegetable broth and plant-based milk or cream alternatives like oat or coconut milk.
How long can leftovers be stored?
Refrigerate for up to 3 days or freeze for 2-3 months. Reheat gently to avoid curdling.
Can I add other vegetables or flavors?
Absolutely! Peas, bell peppers, or roasted squash work well. Add a bay leaf for extra flavor, but remove before serving.
Notes & Tips:
Thicker Soup: For a thicker chowder, blend a small portion of the cooked vegetables separately and add it back to the slow cooker.
Flavor Boost: Add cooked and crumbled bacon as a topping for extra flavor.
Colorful Corn: Use a mix of yellow and white corn kernels for a more visually appealing dish.
Canned Corn Option: If short on time, use canned corn, drained and rinsed.
Veggie Variations: Customize the recipe by adding other vegetables like bell peppers or peas. Other optional additions include a bay leaf (remember to remove before serving!), or a dash of hot sauce for a bit of heat.
Storage: This soup can be stored in the refrigerator for up to 3 days, or frozen for longer storage.
In your slow cooker, combine the corn, diced onion, diced potatoes, diced carrots, and diced celery. Calories: Approx. 350 kcal
Protein: 10g
Carbs: 40g
Fat: 20g
Ingredients
Instructions
Pour in the chicken or vegetable broth and stir well to combine.
Cover the slow cooker and cook on low heat for 6-8 hours or on high heat for 3-4 hours, until the vegetables are tender.
After the cooking time, use an immersion blender to partially blend the soup. This will give it a creamy consistency while still leaving some texture.
In a separate saucepan, heat the milk and heavy cream over medium heat until hot but not boiling.
Add the hot milk and cream mixture to the slow cooker and stir well.
Season with dried thyme, salt, and pepper to taste. Stir again to combine all the flavors.
Let the chowder simmer for an additional 15-20 minutes to allow the flavors to meld together.
Serve hot, garnished with chopped fresh parsley.Nutrition