Begin by peeling and dicing the Yukon Gold or Russet potatoes into small, bite-sized pieces. Next, chop the onion finely and mince the garlic for a robust flavor. If you’re using fresh corn, take the time to extract the kernels from the cob. Set all your ingredients aside, ready to assemble your Slow Cooker Amish Corn Chowder.

In your slow cooker, layer the prepared potatoes, corn, chopped onion, and minced garlic. Pour in the chicken or vegetable broth, ensuring everything is submerged. Add salt, pepper, smoked paprika, and thyme to enhance the flavor profile.

Cover the slow cooker and set it to cook on low for 6-7 hours or on high for 3-4 hours. Check for doneness around the 5-hour mark if you're on low, ensuring the potatoes are tender but not mushy.

About 30 minutes before serving, melt the butter in a saucepan over medium heat. Stir in the flour until smooth and bubbly, cooking for about 2-3 minutes. Gradually whisk in the milk and heavy cream, and allow this mixture to come together. Pour and stir it into the slow cooker to thicken your chowder.

If desired, introduce shredded cheddar cheese into the chowder, mixing it in until it melts completely. Stir until all the cheese is incorporated.

Ladle the rich and creamy chowder into warm bowls. For a delightful touch, garnish with crispy turkey bacon or sliced green onions, and serve with crusty bread or crackers.