Amish Snow Day Soup

Combine Ingredients: In your slow cooker, add the corn, onion, potatoes, carrots, and celery.
Add Broth: Pour in the chicken or vegetable broth and stir to combine.
Cook: Cover and cook on low for 6–8 hours or on high for 3–4 hours, until vegetables are tender.
Blend for Creaminess: Use an immersion blender to partially blend the soup, keeping some texture for heartiness.
Heat Milk and Cream: In a separate saucepan, warm the milk and heavy cream over medium heat (do not boil).
Combine: Pour the hot milk mixture into the slow cooker and stir well.
Season: Add dried thyme, salt, and pepper to taste. Stir to combine.
Simmer: Let the chowder cook for an additional 15–20 minutes to meld the flavors.
Serve: Ladle the soup into bowls and garnish with fresh parsley. Enjoy warm!
Food and Cooking Hacks
For a thicker chowder, blend a small portion of the cooked vegetables separately and stir back in.
Add cooked and crumbled bacon on top for a smoky touch.
Use a mix of yellow and white corn for a more colorful presentation.
In a hurry? Substitute with canned corn—just drain and rinse before using.
Customize with extra veggies like bell peppers or peas for added flavor and texture.
This Amish Snow Day Soup is comfort in a bowl — warm, creamy, and full of simple, homey flavors that make winter days feel extra cozy.