Amish Snow Day Soup
This Amish Snow Day Soup (often called Amish Corn Chowder) is the ultimate comfort food for cold winter days. It uses a slow-cooking method to draw out the natural sweetness of the corn and root vegetables, resulting in a hearty, thick base.2 By partially blending the soup before adding the dairy, you create a luxurious “velvet” texture without losing the satisfying bite of the diced potatoes and carrots.
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Amish Snow Day Soup
Ingredients:
| THE VEGETABLE BASE | AMOUNT |
| Corn kernels (fresh or frozen) | 4 cups |
| Potatoes, peeled and diced | 3 |
| Carrots, diced | 2 |
| Celery stalks, diced | 3 |
| Onion, diced | 1 |
| LIQUIDS & SEASONING | AMOUNT |
| 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: Layer the Slow Cooker: In your slow cooker, combine the 4 cups of corn, diced onion, potatoes, carrots, and celery. Pour in the 4 cups of broth and stir so the vegetables are evenly distributed.
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Step 2: Low and Slow: Cover and cook on LOW for 6/8 hours or on HIGH for 3/4 hours. You want the potatoes and carrots to be fork-tender.
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Step 3: The Texture Trick: Once the vegetables are soft, use an immersion blender directly in the slow cooker. Pulse a few times to partially blend the mixture.
Pro Tip: Aim to blend about 1/3 of the soup. This releases the potato starches to thicken the broth while keeping plenty of whole corn and veggie chunks for texture.
Step 4: Temper the Dairy: In a separate saucepan over medium heat, warm the 2 cups of milk and 1 cup of heavy cream until steaming (but not boiling). Pour the hot dairy into the slow cooker and stir well.
Step 5: Final Seasoning: Add the thyme, salt, and pepper. Stir to combine, then cover and let the soup simmer for another 15/20 minutes. This final rest allows the flavors to “marry” and the consistency to reach its peak creaminess.
Step 6: Garnish and Serve: Ladle into deep bowls and top with plenty of fresh chopped parsley.
