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

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.