Potato Corn Chowder – Slow Cooker Dump Meal
January 22nd, 2016 by Alice

From Alice

  • 1.5 lbs diced red potato
  • 1 package frozen corn
  • 3 tablespoons flour
  • 6 cups chicken stock
  • 1 tablespoon dried thyme
  • 2 teaspoons dried oregano
  • a couple shakes garlic powder
  • a couple shakes onion powder

For adding at the end

  • 3 tablespoons flour
  • 1 tablespoon fake butter, margarine, or other solid fat
  • ⅓ cup soy cream cheese
  • ¼ cup milk substitute of your choice, I used enriched soymilk
  • tiny pinch xanthan gum


  • a few pinches crumbled bacon
  • a sprinkle of alder-smoked salt
  • scallions/chives


Mix potatoes and corn with flour in the slow cooker. Add spices and broth. Cook 4 hours on high or 8 hours on low.

Optional final steps, but recommended:

Take cooked chowder (potatoes should be soft) off the slow cooker 30 minutes early, and put on stovetop. Once you have a good boil going, sprinkle in last 3 tablespoons flour and stir to combine. Allow to cook bubbling for at least 2 minutes.

In a separate pan over medium-high heat melt margarine and soy cream cheese, stirring constantly. Add xanthan gum and then slowly add the soymilk a little at a time. Once you have a thick cream about as thick as heavy whipping cream, pour that into the soup and stir to combine.

Dump Meal Version:

If you’re looking for the true “dump meal” version of this, skip all these last steps after the heading “Optional.” Consider adding ¼-⅓ cups of your heaviest milk substitute — an enriched soymilk or soy creamer at the very end. If it looks like it curdles a little with this, add a pinch of xanthan gum at the same time.


Serve topped with bacon, chives, green onions, and/or alder smoked salt.

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