Slow Cooker Amish Snow Day Soup (Corn Chowder)

In the slow cooker, combine the potatoes, chopped onion, corn, chicken broth, and diced ham or bacon.
Season with salt, pepper, and thyme if using.
Cover and cook on low for 6 hours or on high for 3–4 hours, until the potatoes are fork-tender.
Stir in the milk, heavy cream, and butter, mixing well to combine.
If you prefer a thicker chowder, whisk the flour with 1/4 cup of cold milk to create a slurry, then stir it into the soup.
Cover and cook for an additional 30–40 minutes, stirring occasionally, until the soup is creamy and slightly thickened.
Taste and adjust the seasoning if needed, then serve warm.

Vegetarian version: Omit the ham or bacon and use vegetable broth. Add diced carrots or celery for extra texture.
Cheesy twist: Stir in 1 cup of shredded cheddar during the final 30 minutes for a cheesy corn chowder.
Spicy kick: Add a pinch of cayenne or a dash of hot sauce to warm things up.
Sweet touch: Use a mix of white and yellow corn, or stir in a teaspoon of sugar for a hint of natural sweetness.

For natural thickening, mash a few of the cooked potatoes right in the slow cooker before adding the dairy.
Avoid boiling after adding the milk and cream—keep the heat low to prevent curdling.
This soup stores well in the fridge for 3–4 days. Reheat gently on the stovetop or in the microwave, stirring occasionally.
To freeze, cool completely and store in freezer-safe containers, but note that cream-based soups may change texture slightly upon thawing.