Ohhh, cozy Midwestern comfort incoming 🌽🥣
Amish Corn Chowder is creamy, lightly sweet, and pure stick-to-your-ribs goodness—no fuss, just warmth.
Amish Corn Chowder
Ingredients (serves 6)
- 6 slices bacon, chopped
- 1 medium onion, diced
- 2 celery stalks, diced
- 3 cups potatoes, peeled & diced
- 3 cups corn kernels (fresh, frozen, or canned & drained)
- 2½ cups chicken broth
- 1½ cups whole milk
- 1 cup heavy cream
- 2 tbsp butter
- 2 tbsp all-purpose flour
- Salt & black pepper
- ½ tsp sugar (optional, traditional Amish touch)
How to Make It
- Cook the bacon
In a large pot, cook bacon until crisp. Remove and set aside, leaving drippings. - Sauté veggies
Add onion and celery to drippings. Cook until soft, about 5 minutes. - Simmer
Add potatoes, corn, and chicken broth.
Bring to a boil, then simmer 15–20 minutes until potatoes are tender. - Cream it up
In a small saucepan, melt butter. Whisk in flour to make a roux.
Slowly whisk in milk and cream until smooth and thick. - Combine
Stir cream mixture into soup. Simmer 5 minutes until rich and creamy. - Season & serve
Season with salt, pepper, and sugar (if using).
Top with crispy bacon.
Amish-Style Tips
- Keep seasoning simple—let the corn shine
- Slight sweetness is traditional
- Chowder thickens more as it cools
Great With
- Herb & cheese quick bread (👀 perfect pairing)
- Crackers or warm rolls
- Side salad for balance
Want a ham version, no-bacon, or slow cooker method?
