Slow Cooker Amish Sausage Chowder is one of those comforting, old-fashioned meals that feels like it came straight from a farmhouse kitchen. It’s creamy, hearty, and deeply satisfying, combining simple ingredients like sausage, potatoes, corn, and cream into a rich chowder that practically cooks itself.
What makes this dish special is its slow cooker method. Instead of standing over the stove, you let time do the work. The flavors blend slowly, creating a thick, cozy chowder that tastes like it has been simmering all day—because it has.
Below is a step-by-step guide to making it from scratch.
Ingredients You’ll Need
- 1 lb (450 g) pork sausage (mild or spicy, depending on preference)
- 4–5 medium potatoes, peeled and diced
- 1 medium onion, finely chopped
- 2 cups frozen or canned corn (drained if canned)
- 3–4 cups chicken broth
- 2 cups milk (whole milk gives the best creamy texture)
- 1 cup heavy cream
- 2–3 tablespoons flour or cornstarch (for thickening)
- 2 tablespoons butter (optional, for richness)
- Salt and black pepper to taste
- Optional: garlic powder, paprika, or thyme for extra flavor
Step 1: Brown the Sausage
Start by cooking the sausage in a skillet over medium heat. Break it into small crumbles as it cooks. You want it fully browned and slightly crispy in spots.
Once done, drain excess fat if needed. This step is important because browning builds flavor—skipping it can make the chowder taste flat.
Step 2: Prepare the Vegetables
Peel and dice the potatoes into small, even cubes so they cook evenly. Chop the onion finely.
If you’re using fresh corn, cut it off the cob. If frozen or canned, just measure it out and set it aside.
Step 3: Load the Slow Cooker
Add the following to your slow cooker:
- Cooked sausage
- Diced potatoes
- Chopped onion
- Corn
- Chicken broth
Stir everything gently so it is evenly mixed.
At this stage, the mixture will look thin—that’s normal. The slow cooker will build the texture over time.
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