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Copycat Amish Kitchen's Corn Potato Chowder
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Dive into rustic comfort with a copycat for Amish Kitchen's corn potato chowder. A dish that turns "less is more" into "more is delicious."
serves/makes:
ready in:
under 30 minutes
under 30 minutes
13 reviews
4 comments
ingredients
6 medium potatoes
2 stalks celery
1/2 cup diced onions
2 cups cooked corn
3 tablespoons butter
6 tablespoons all-purpose flour
3 cups milk
1 teaspoon salt
directions
Peel the potatoes and dice them in approximately 3/4-inch cubes. Place the potatoes in a 3-quart saucepan. Thinly slice the celery and them and the onions to the potatoes. Cover the vegetables with just enough water to cover them.
Bring the water to a boil over medium-high heat. Cook until the potatoes are almost tender. Reduce the heat to low and add the corn. Do not drain the water.
In another pan over medium heat, melt the butter. Stir in the flour, mixing until the flour and butter are smooth. Cook, stirring frequently, until the mixture is bubbly.
While stirring constantly, slowly add the milk, mixing so it stays smooth. Cook, stirring constantly, for 2 minutes. Add the salt.
Turn the potato mixture to medium-high heat. Stir the sauce slowly into the potatoes. Mix until combined. Let the chowder just come to a simmer then turn the heat off, cover the saucepan, and let the chowder sit for 5 minutes.
Serve the corn potato chowder hot, garnish as desired.
recipe tips
Dice the potatoes uniformly for even cooking.
Rinse diced potatoes in cold water to remove excess starch.
Saute onions and celery before adding to the pot for added flavor.
Gradually add flour to melted butter to avoid clumps in the roux.
Stir the chowder gently to prevent breaking the potatoes.
Add a pinch of black pepper or a dash of hot sauce for a flavor boost.
Garnish with fresh herbs like parsley or chives for freshness.
Serve with crusty bread or crackers for a complete meal.
For a non-vegetarian twist, consider adding bacon or ham.
Let the chowder sit for a few minutes after cooking to allow flavors to meld.
Adjust the seasoning at the end, adding more salt if needed.
common recipe questions
What type of potatoes work best for this chowder?
Starchy potatoes like Russets or Yukon Golds are ideal for chowder as they break down slightly during cooking, thickening the soup naturally.
Can I use frozen or canned corn instead of cooked corn?
Yes, both frozen and canned corn can be used as substitutes. Frozen corn should be thawed, and canned corn should be drained before adding to the chowder.
Is it necessary to peel the potatoes?
Peeling is recommended for a smoother texture, but you can leave the skins on for added nutrients and a rustic texture.
How do I know when the potatoes are almost tender?
Test them with a fork. They should be just starting to soften but still have some resistance.
How do I prevent lumps when adding milk to the roux?
Add the milk slowly while constantly stirring to make sure it blends smoothly with the roux.
Can I use a different type of milk for a lighter version?
Yes, you can use low-fat or skim milk, but the chowder will be less creamy.
What can I do if my chowder is too thick?
Add a bit more milk or water until you reach the desired consistency.
Can I add other vegetables to this chowder?
Carrots, bell peppers, or leeks can be great additions.
How long can I store the leftover chowder?
Store it in an airtight container in the refrigerator for up to 3 days.
Can you freeze the corn potato chowder?
Allow the chowder to cool completely after cooking. Transfer the cooled chowder into freezer-safe containers or heavy-duty freezer bags. It can be stored in the freezer for up to 2-3 months. To reheat, thaw the chowder in the refrigerator overnight. Then, reheat it on the stove over low to medium heat, stirring occasionally.
nutrition data
302 calories, 11 grams fat, 45 grams carbohydrates, 9 grams protein per serving.
Please note:
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.
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reviews & comments
I love it. Have not made it yet, but have eaten it at an Amish restaurant. I will make it myself.
October 16, 2014
Loved it!!
I have not tried this recipe yet but it seems a lot easier than some of the other Corn Chowder Recipes I have tried in the past! One thing I have added to my Corn Chowder recipes in the past was cut-up cooked chicken, bacon and try some red or green bell pepper chopped up or sliced into strips! I would sautee that with the onions! Using the bacon grease instead of the butter would add more flavor and crunch! I would definitely recommend that and I am going to try making this recipe in a week or two! Thanks!
November 7, 2010
This recipe was fantastic!!! Very easy and quick! Its great on a cold night!! I will be making this again:)
Can I use skim milk and if so do I use more flour?
November 6, 2009
Very nice, hearty soup for a chilly autumn evening. The only change I made was to add some black pepper.
November 3, 2009
I made this soup tonight and it was very good. I didn't include the corn since it was not listed on the ingredients list (I left it off my shopping list) but I did include some bacon. It came out great! I def will be making it again. It would have been nice if the recipe was written more clearly so there would have been any guess work. examples - corn not listed as ingredient, how much water, when to add the onions and salt.
October 23, 2009
This is very delicious. Had it for supper tonight. Perfect for 2 people.
November 14, 2008
My husband and I both loved this. I added extra salt (1 tsp not enough) and some left over baked ham. Did use onions-just added with celery and potatoes. Also sprinkled some shredded cheese over it in our bowls. Will definitely make again.
August 6, 2008
this soup was INCREDIBLE!!!! IT was so easy to prepare and just delicious. Very filling and tasty. 5 stars.
January 5, 2008
I liked this recipe, but I found it did not have enough corn taste. I added vegetarian chicken stock and additional corn. I think next time I will add a can of cream style corn.
November 6, 2007
When I made this recipe, I didn't use the butter. Instead I fried some bacon (cut up small for garnish) and took 3 Tbs. bacon fat in place of the butter. Then you get the yummy bacon flavor and crunchy bacon bits for topping. This was super. I really loved this recipe.
September 10, 2007
Turned out great; easy to make and very good comfort food
February 1, 2007
The recipe calls for "cooked corn". would this be whole kernel corn or cream style corn, or does it make a difference. I am ready to cook so will use cream style.
November 29, 2006
Awesome!!! Is like getting a peace of Heaven, Truely Delicious! A keeper!
I see that you boil the vegtables but once they are tender, how much water do you use for the soup? (App. how many cups)? I don't see it listed.
November 13, 2004
This recipe is awesome. My fiance and his 6 year-old nephew love it. They even both agree that it is better than Grandma's. L.Ellis Enid, OK