Directions
Place your slow cooker on a stable surface. Scatter the sliced smoked sausage evenly across the bottom of the crock.
Dump the sweet corn directly over the sausage. Don’t stir yet—just let the corn form a loose layer over the top. This is the moment I always think of when I recommend this recipe, because the hard work is basically done.
Add the diced potatoes in an even layer over the corn. The layers help everything cook evenly without any fuss.
Pour the chicken broth over the potatoes, corn, and sausage, making sure the potatoes are mostly submerged. If a few pieces peek out, that’s fine—they’ll soften as they cook.
Cover and cook on LOW for 6–7 hours or on HIGH for 3–4 hours, until the potatoes are very tender and the sausage is heated through.
Once the potatoes are tender, pour in the half-and-half (or whole milk). Gently stir, being careful not to mash the potatoes. Taste and add salt and pepper if needed, keeping in mind that the sausage and broth already contain salt.
Cover again and cook on HIGH for an additional 20–30 minutes, just until the chowder is hot and slightly thickened, but not boiling vigorously.
Give it one final stir, then ladle into bowls and serve warm with bread or rolls for dipping.
Leftovers keep well in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth or milk if the chowder thickens too much.
Variations & Tips
To keep the spirit of a 5-ingredient dump-and-go chowder, make only simple swaps:
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For a smokier flavor, use kielbasa or andouille instead of basic smoked sausage.
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For a lighter version, replace half of the half-and-half with extra chicken broth.
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Use canned corn instead of frozen—just drain it first.
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Swap in russet, Yukon Gold, or refrigerated diced potatoes for convenience.
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For a more traditional Amish-style feel, stir in 1/2 to 1 cup shredded mild cheddar at the end until melted, or add a small knob of butter with the milk for extra richness.
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To stretch the meal, ladle the chowder over cooked egg noodles or rice.
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For a fresh finishing touch, sprinkle dried parsley, chives, or cracked black pepper over each bowl before serving
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