Amish Sausage Chowder in the slow cooker. This chowder is easy and warm. It cooks slowly and tastes rich. Sausage, corn, and potatoes make it filling. It is great for a busy day.
This is an excellent low effort slow cooker 5-ingredient Amish sausage chowder, which is precisely the type of comfort meal I would recommend to my friends when they have to ask me what they can put in the crockpot and leave it unattended. It is ideal on hectic working days when you want to have something made but not to stand over the cooker.
Ingredients
-
1 pound smoked sausage, cut into 1/2-inch round slices.
-
2 cups frozen sweet corn (or 1 can, 15 ounces, with the water drained)
-
3 cups of potato (through dicing, about 1 pound with or without peeling)
-
3 cups low sodium chicken broth.
-
1 1/2 cups half milk or whole milk.
Amish Sausage Chowder: Instructions
-
Prep your slow cooker on a firm surface. Cut the smoked sausage in 1/2-inch rounds and put them evenly in the bottom of the slow cooker crock.
-
Pour the sweet corn into the slow cooker on top of the sliced sausage. Stir not, but only allow the corn to form a loose layer over the sausage.
-
Add the diced potatoes over the top of the corn spreading them in a uniform layer. The paper will assist in the even cooking without any fussing.
-
Pour the chicken broth onto the potatoes, corn, and sausage making sure that the potatoes are submerged in the broth. It is all right to have a couple of pieces sticking out, they will be smoothed by cooking.
-
Place the lid on the slow cooker. Bake at LOW for 6-7 hours or at HIGH for 3-4 hours their potatoes are very tender and the sausage is warmed and tasty.
-
When the potatoes are tender, add the 1/2 (or whole) milk. Stir all this together but take care not to mash the potatoes too fine. Add salt and pepper to taste and remember that smoked sausage and broth are already salty.
-
Freshly cover the top and cook on HIGH another 20-30 minutes, just until the chowder is hot and somewhat thickened, but not cooking to a boil.
-
Stir the chowder one more time, and pour into bowls. Serve hot, and serve bread or rolls on the side to dip. The leftovers will last as long as 3 days in the refrigerator; to warm them, place them into the fridge in the stove or the microwave with a splash of broth or milk when it becomes thick.