Step-by-Step Cooking Method
1. Cook the Vegetables
In a large soup pot, combine the diced potatoes, onion, and broth. Bring to a boil, then reduce the heat and simmer until the potatoes are tender — about 12–15 minutes. If you’d like to add celery or carrots, toss them in at this stage.
2. Prepare the Creamy Base
In a small saucepan, melt the butter over medium heat. Stir in the flour to create a roux, cooking for 1–2 minutes until golden and slightly nutty. Gradually whisk in the milk, ensuring there are no lumps. Cook until the mixture thickens slightly, forming a creamy base.
3. Combine Everything
Add the corn to the pot with the cooked potatoes and onion. Stir in the milk mixture, blending everything together. Let the chowder simmer gently for 10 minutes, allowing the flavors to meld.
4. Season and Serve
Taste the chowder and adjust with salt and pepper. For extra richness, stir in a splash of cream. Serve hot, garnished with fresh parsley, shredded cheddar, or crispy bacon if desired.
Tips and Variations
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Thicker chowder: Mash some of the cooked potatoes against the side of the pot before adding the milk mixture.
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Smoky flavor: Stir in diced ham or bacon for a hearty, meaty variation.
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Vegetarian version: Use vegetable broth and add more vegetables like zucchini or peas.
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Make ahead: This chowder reheats beautifully, making it a great dish to prepare in advance for busy nights.
A Taste of Tradition
Amish corn chowder is more than just a meal — it’s a reflection of a way of life rooted in simplicity and community. Every spoonful delivers creamy comfort and rustic flavor, perfect for chilly evenings or as a nourishing lunch with warm bread on the side.
With this easy recipe, you can bring a taste of Amish tradition into your own kitchen and share it with the people you love.
