Slow Cooker Amish Corn Chowder

INGREDIENTS:

4 cups corn kernels — Fresh if you hit the farmers market; frozen if you didn’t.

1 medium onion, diced — Any old onion will do, really.

2 medium potatoes, peeled & diced — I usually grab Yukon Golds.

3 cups chicken or veggie broth — I won’t judge if it’s from a box.

1 cup heavy cream — Or half-and-half if you’re watching things a bit.

4 slices bacon, crisp & crumbled — The good stuff.

2 garlic cloves, minced — Or more, if you’re garlic-happy like me.

1 teaspoon salt + ½ teaspoon black pepper — Taste as you go.

½ teaspoon smoked paprika — Don’t skip it — that hint of smoky warmth is worth it.

2 tablespoons butter + 2 tablespoons flour — For a silky chowder that hugs your spoon.

Handful of fresh parsley, chopped — If you’ve got it, great. If not, don’t sweat it.

DIRECTIONS:

Layer It Up: In your trusty slow cooker, add corn, onion, potatoes, broth, garlic, salt, pepper, and smoked paprika. Give it a quick stir.

Low & Slow: Pop the lid on and cook on low for 6–8 hours, until the potatoes are fork-tender and the flavors have cozied up nicely together.

Make the Cream Base: About 30 minutes before you’re ready to eat, melt butter in a small saucepan over medium heat. Stir in flour and let it cook for a minute or two — you’re looking for a light golden paste, not dark brown.

Add the Cream: Slowly whisk in the heavy cream until smooth. Let it bubble gently until thickened — takes about 3–4 minutes.

Bring It Together: Stir that creamy mixture into the slow cooker. Add the crumbled bacon and stir again.

Finish It Off: Let it cook on high for about 30 more minutes so everything thickens up just right.

Serve & Smile: Ladle into warm bowls, sprinkle with fresh parsley, and enjoy while it’s piping hot.