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

Peel the potatoes and cut them into small, even cubes, about 1/2 inch. This helps them cook through and break down just enough to make the chowder naturally creamy.

Place the diced potatoes into the slow cooker crock, spreading them out in an even layer on the bottom.

Pour the canned corn, including all the liquid from the cans, over the potatoes in the slow cooker.

Pour the whole milk into the slow cooker. Gently stir everything together so the potatoes and corn are evenly distributed and mostly covered by the milk.

Cover the slow cooker with the lid and cook on LOW for 6–8 hours, or on HIGH for 3–4 hours, until the potatoes are very tender and starting to fall apart around the edges.

Once the potatoes are soft, use a sturdy spoon to gently mash some of the potatoes against the side of the crock. This will thicken the chowder while still leaving plenty of tender chunks and whole corn kernels for texture.

Stir well, then taste and, if you wish, add a small pinch of salt and black pepper to your own serving at the table. In the spirit of the 1930s, this chowder was often served just as it was, letting each person season their bowl to taste if they had extra on hand.

Ladle the hot chowder into bowls and serve straight from the slow cooker. The finished chowder should look creamy and pale, with soft potato pieces and bright yellow corn kernels suspended in a slightly thick, rustic broth.

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