Slow Cooker Amish Sausage Chowder
This Slow Cooker Amish Sausage Chowder is a masterclass in “set-it-and-forget-it” comfort. By layering the smoked sausage at the bottom, you allow its rendered fats and smoky essence to permeate the potatoes and corn from the ground up. It’s a thick, hearty, and creamy soup that captures that rustic, farmhouse kitchen feel with almost zero active prep time.
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Slow Cooker Amish Sausage Chowder
Ingredients:
| Ingredient | Amount |
| Smoked sausage (1/2-inch rounds) | 1 lb |
| Diced potatoes (peeled) | 3 cups |
| Frozen sweet corn | 2 cups |
| Low-sodium chicken broth | 3 cups |
| Half-and-half (or whole milk) | 1 1/2 cups |
How To Make Slow Cooker Amish Sausage Chowder:
Step 1: The Flavor Foundation: Place your sliced smoked sausage in an even layer at the bottom of the slow cooker.
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Tip: If you have an extra 5 minutes, sear the sausage rounds in a skillet first! While not required, browning the meat before it goes into the slow cooker adds a deeper “maillard” savoriness to the entire broth.
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Step 2: Layer the Veggies: Scatter the sweet corn directly over the sausage, then top with the diced potatoes.
Tip: Cut your potato cubes into uniform 1/2-inch pieces. If the chunks are too large, they may stay firm in the center while the rest of the soup overcooks.
Step 3: The Slow Simmer: Pour the chicken broth over the layers until the potatoes are mostly submerged. Cover and cook on LOW for 6/7 hours or on HIGH for 3/4 hours until the potatoes are fork-tender.
Step 4: The Creamy Finish: Once the potatoes are soft, stir in the half-and-half or milk. Taste for seasoning—the sausage is naturally salty, so you may only need a crack of black pepper.
Step 5: Thicken and Set: Cover and cook on HIGH for an additional 20/30 minutes. This final “blast” of heat helps the starches from the potatoes meld with the dairy to create that signature chowder thickness.
