This Amish Snow Day Soup—also known as Amish Corn Chowder—is a classic cold-weather comfort dish. Prepared slowly, it allows the natural sweetness of the corn and root vegetables to develop, creating a rich, hearty base. Partially blending the soup before adding the dairy gives it a smooth, velvety consistency while still leaving satisfying chunks of potatoes and carrots intact.
Amish Snow Day Soup
Ingredients
VEGETABLE BASE
Corn kernels (fresh or frozen) — 4 cups
Potatoes, peeled and diced — 3
Carrots, diced — 2
Celery stalks, diced — 3
Onion, diced — 1
LIQUIDS & SEASONINGS
Chicken or vegetable broth — 4 cups
Milk — 2 cups
Heavy cream — 1 cup
Dried thyme — 1 teaspoon
Salt and black pepper — to taste
Fresh parsley, chopped — for garnish
How to Make Amish Snow Day Soup
Step 1: Build the Base
Add the corn, diced onion, potatoes, carrots, and celery to your slow cooker. Pour in the broth and stir gently so everything is evenly mixed.
Step 2: Cook Gently
Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours, until the vegetables are tender and easily pierced with a fork.
Step 3: Create the Creamy Texture
Once the vegetables are soft, use an immersion blender directly in the slow cooker. Pulse briefly to blend part of the soup.
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