Slow Cooker Amish Sausage Chowder: A Hearty Bowl of Comfort

 

Prep: 15 min | Cook: 6–7 hours (low) or 3–4 hours (high) | Servings: 6–8

This hearty, creamy chowder is pure comfort food. Smoked sausage, tender potatoes, and vegetables simmer in a rich, cheesy broth—all made effortlessly in your slow cooker.

Ingredients

• 1 lb smoked sausage, sliced into ¼‑inch rounds

• 4 medium potatoes, peeled and diced (about 4 cups)

• 1 medium onion, chopped

• 2 medium carrots, sliced

• 1 celery stalk, chopped (optional, for depth)

• 2 cloves garlic, minced

• 4 cups chicken broth (enough to just cover ingredients)

• 1 cup heavy cream or whole milk

• 1½ cups shredded cheddar cheese

• Salt and black pepper to taste

• ½ tsp dried thyme or 1 tbsp fresh parsley (optional)

Instructions

1. Prep the ingredients – Chop all vegetables and slice the sausage into bite‑sized rounds.

2. Layer in the slow cooker – Add the sausage, potatoes, onion, carrots, celery (if using), and garlic to the slow cooker. Pour in the chicken broth until the ingredients are just covered.

3. Slow cook – Cover and cook on LOW for 6–7 hours or on HIGH for 3–4 hours, until the vegetables are tender.

4. Add creaminess – About 20–30 minutes before serving, stir in the heavy cream (or milk) and shredded cheddar cheese. Mix well until the cheese is melted and the broth becomes rich and creamy.

5. Season and finish – Taste and adjust with salt, pepper, and herbs (thyme or parsley). If you prefer a thicker chowder, let it cook uncovered for the last 15 minutes.

6. Serve – Ladle into bowls and serve hot, ideally with crusty bread or buttermilk biscuits.

Tips & Variations

• Lighter version – Substitute half‑and‑half for the heavy cream and use reduced‑fat cheese.

• Add greens – Stir in a handful of fresh spinach or kale during the last 10 minutes of cooking.

• Spice it up – Add a pinch of red pepper flakes or use andouille sausage for heat.

• Thicker chowder – Mash some of the potatoes against the side of the slow cooker before adding the cream.

• Make ahead – Prepare through step 3, then refrigerate overnight. Reheat on LOW and add cream and cheese just before serving.

Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth or milk if needed.