Amish Snow Day Soup, also known as Amish Corn Chowder, is a comforting cold-weather classic. Slow cooking allows the natural sweetness of corn and root vegetables to develop, while partially blending the soup creates a creamy texture without losing hearty chunks of potatoes and carrots.
Amish Snow Day Soup
Ingredients
Vegetables
Corn kernels (fresh or frozen) – 4 cups
Potatoes, 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
Directions
Add the corn, onion, potatoes, carrots, and celery to a slow cooker. Pour in the broth and stir gently to combine. Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours, until vegetables are tender.
Using an immersion blender, blend about one-third of the soup directly in the cooker to thicken the broth while keeping texture. In a separate saucepan, gently warm the milk and cream, then stir them into the soup.
Season with thyme, salt, and pepper. Cover and cook for an additional 15–20 minutes to let flavors meld.
Ladle into bowls and garnish with fresh parsley before serving. This creamy, hearty soup is perfect on its own or paired with crusty bread for a cozy winter meal.
