My grandfather lived on this during the 1930s and swore it was the most filling meal his mother ever made.

This slow cooker 3-ingredient potato and canned corn chowder is the kind of humble, stick-to-your-ribs meal folks leaned on during the lean years of the 1930s. My grandfather used to say his mother could feed a hungry crew with almost nothing, and this was one of those pots that seemed to stretch and stretch.

Just three pantry staples, almost no effort, and you end up with a creamy, comforting chowder that feels like a hug in a bowl. It’s perfect for days when money, time, or energy are all running short, but you still want something warm, filling, and honest on the table.

Ladle this chowder into deep bowls and serve it with plain saltine crackers, a heel of crusty bread, or a simple slice of buttered toast—exactly the way farm families would have done when there wasn’t much else in the house. A side of sliced apples or a basic green salad adds a bit of freshness if you have it, but this chowder is hearty enough to stand alone as a full meal, especially on cold evenings or after a long day of work.

Slow Cooker 3-Ingredient Potato and Corn Chowder

Servings: 4

Ingredients

6 cups peeled and diced russet potatoes (about 4–5 medium potatoes)

2 cans (15–16 ounces each) whole kernel corn, undrained
4 cups whole milk

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