Q:

Vegetarian Crock-Pot Recipes: Potato Chowder

A:

Quick Answer

This vegetarian recipe is hearty, delicious and sure to please even the meateaters at the table. Since this particular potato chowder has been turned into a slow cooker recipe, it is easy to prep in the morning and forget about it until dinner time.

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Vegetarian Crock-Pot Recipes: Potato Chowder
Credit: CC-BY-2.0/Robert Judge/Flickr

Ingredients

  • 4 medium-large white potatoes
  • 1 medium carrot
  • 1 onion
  • 2 cloves garlic
  • 1/2 cup white flour
  • 1 vegetable stock cube
  • 1 teaspoon dried oregano
  • 1/4 teaspoon dried thyme
  • 1 bay leaf
  • 1 cup grated, smoked provolone
  • 1/2 cup cream
  • salt, to taste

Directions

  1. Chop the potatoes into bite-sized pieces. You can peel or not peel; it will make little difference to the flavor of the soup. Leaving the potato skin on will add fiber and vitamins to the finished result.
  2. Dice the garlic, onion and carrot into small, similar-sized pieces.
  3. In a large mixing bowl, sift the flour over top of the vegetables and potatoes. Stir the veggies around with a fork until they have been thoroughly coated in the flour. Discard any excess flour.
  4. Place all the vegetables in the slow cooker, as well as the seasonings and stock cube.
  5. Pour in 6-8 cups of water, enough to completely cover the contents of the Crock-Pot.
  6. Place the lid tightly on the Crock-Pot and set to a low heat setting to cook for eight hours. For a quicker chowder, set the cooker on 'high' and cook for about four hours.
  7. The chowder is finished when the potatoes are completely tender, and the soup base has thickened.
  8. If the chowder seems too thin, add in about 1/4 cup of cornstarch slurry (corn starch mixed with water.) Heat through, stirring continuously. The broth should thicken quickly.
  9. Taste and add extra salt as needed.
  10. When ready to serve, stir in the shredded cheese and cream. Both of these with thicken the broth even further, adding a rich and decadent flavor to the potato chowder. Smoked cheese is highly recommended, since the smoky flavor replaces the ubiquitous taste of bacon in this dish.
  11. Serve on its own or with warm, soft bread.
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