This comforting Amish Snow Day Soup is a hearty corn chowder, featuring tender slow-cooked vegetables and corn, finished with a blend of rich cream and milk for a satisfyingly thick, creamy texture.
Ingredients:
| Ingredient | Quantity |
| Fresh or frozen corn kernels | 4 cups |
| Onion, diced | 1 |
| Potatoes, peeled and diced | 3 |
| Carrots, diced | 2 |
| Celery stalks, diced | 3 |
| Chicken or vegetable broth | 4 cups |
| Milk | 2 cups |
| Heavy cream | 1 cup |
| Dried thyme | 1 teaspoon |
| Salt and pepper | To taste |
| Chopped fresh parsley | For garnish |
How To Make Slow Cooker Amish Snow Day Soup:
- Step 1: Combine and Slow Cook Vegetables: In your slow cooker, combine the 4 cups corn kernels, 1 diced onion, 3 diced potatoes, 2 diced carrots, and 3 diced celery stalks. Pour in the 4 cups chicken or vegetable broth and stir well.1 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.
- Step 2: Partially Blend Soup: After the cooking time, use an immersion blender to partially blend the soup. Blend just enough to give it a creamy consistency while still leaving some of the corn and vegetable pieces intact for texture.
- Step 3: Heat Dairy: In a separate saucepan, heat the 2 cups milk and 1 cup heavy cream over medium heat until the mixture is hot but not boiling.
- Step 4: Finish and Season: Add the hot milk and cream mixture to the slow cooker and stir well. Season with 1 teaspoon dried thyme, salt, and pepper to taste.
- Step 5: Simmer to Meld Flavors: Let the chowder simmer (keeping the slow cooker on LOW or just WARM) for an additional 15-20 minutes to allow the flavors to meld together.
- Step 6: Serve: Serve the soup hot, garnished with chopped fresh parsley.