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 [1], margarine, or other solid fat
- ⅓ cup soy cream cheese
- ¼ cup milk substitute [2] of your choice, I used enriched soymilk
- tiny pinch xanthan gum
Toppings
- a few pinches crumbled bacon
- a sprinkle of alder-smoked salt
- scallions/chives
Directions:
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.
Eat:
Serve topped with bacon, chives, green onions, and/or alder smoked salt.