Slow Cooker Amish Sausage Chowder

Here is a recipe for Slow Cooker Amish Sausage Chowder.

This is the epitome of “comfort in a bowl.” It’s a hearty, creamy, and rich chowder filled with sausage, potatoes, and corn, often associated with Pennsylvania Dutch country cooking. The slow cooker makes it incredibly easy—brown the meat, dump everything in, and let it simmer until thick and delicious.

The Core Ingredients

*(Serves 6-8)*

1 lb Ground Pork Sausage (mild or hot breakfast sausage, or bulk Italian sausage)
1 lb Potatoes (Yukon Gold or Russet), peeled and diced into 1/2-inch cubes
1 can (15 oz) Whole Kernel Corn, drained
1 can (15 oz) Creamed Corn
1 medium Onion, chopped
2 cups Chicken Broth
1 can (12 oz) Evaporated Milk (do not use regular milk—it may curdle)
1 tsp Dried Parsley
1/2 tsp Dried Thyme
Salt and Black Pepper, to taste
2 tbsp Butter (optional, but adds richness)
*Optional: 1-2 stalks celery, diced*

The Method

Step 1: Brown the Sausage

In a large skillet over medium-high heat, cook the ground sausage until browned and no longer pink, breaking it into crumbles as it cooks.
Drain any excess grease if necessary (though some fat adds flavor).
Transfer the cooked sausage to the slow cooker.

Step 2: Add Ingredients (Except Dairy)

To the slow cooker, add the diced potatoes, chopped onion, whole kernel corn (drained), dried parsley, dried thyme, and chicken broth.
Stir to combine.

Step 3: Slow Cook

Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours, until the potatoes are fork-tender.

Step 4: Add Creamy Ingredients

In the last 30 minutes of cooking:
- Stir in the can of creamed corn.
- Stir in the evaporated milk.
- Add the butter (if using).
Replace the lid and cook on HIGH for the final 30 minutes.

Step 5: Season and Serve

Taste and add salt and pepper as needed (the sausage and broth are often salty already).
Ladle into bowls and garnish with fresh parsley or chives if desired.
Serve with crusty bread or Amish dinner rolls.

3 Variations

1. Add Caramelized Onions (The Real Amish Trick)

While the sausage is browning, cook the chopped onion in the same pan until deeply golden and soft before adding to the slow cooker. This adds a sweet, savory depth.

2. Make it Cheesy

Stir in 1 cup shredded sharp cheddar cheese at the end (after turning off the heat) until melted.

3. Spicy Version

Use hot breakfast sausage or add 1/2 tsp red pepper flakes with the seasonings.

Why These Ingredients Work

Evaporated Milk: Unlike regular milk, evaporated milk has had about 60% of its water removed. It is heat-stable and will not curdle during the long slow cook, giving the chowder its signature creamy richness.
Creamed Corn: This adds natural sweetness, body, and thickness without needing to make a separate roux.
Sausage: Breakfast sausage provides the classic Amish “farmhouse” flavor—sage and pepper notes that pair perfectly with corn and potatoes.

⚠️ The Most Important Tips

Don’t add the milk too early: If you add the evaporated milk at the beginning, the long cooking time can still cause it to separate or become grainy. Stick to the last 30 minutes rule.
Cut potatoes evenly: Make sure your potato cubes are the same size so they all cook through at the same time.
It thickens as it cools: This chowder will look a little soupy in the pot, but it will thicken significantly once it sits in the bowl for a few minutes. If you want it thicker immediately, mash some of the potatoes against the side of the slow cooker before adding the milk.
Drain the corn: If you don’t drain the canned corn, the extra starchy water can make the broth cloudy instead of creamy.

Serving Suggestion

This chowder is a meal in itself, but it is even better served with:

Warm, buttered Amish dinner rolls or soft pretzels
A simple side salad with apple cider vinaigrette
A sprinkle of crispy bacon bits on top