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

To stay true to the spirit of the 1930s, this recipe uses only three simple pantry staples, but there are a few small ways you can adjust it if needed. If you don’t have whole milk, you can use 2% milk; the chowder will be a bit thinner, but still comforting.

For extra richness, some cooks like to stir in a splash of evaporated milk or a small knob of butter at the end, though that moves it beyond the original three-ingredient idea. If you prefer a thicker chowder, mash more of the potatoes in the crock or let it cook uncovered on HIGH for the last 20–30 minutes to let a bit of liquid evaporate.

If you need to stretch the pot further, add another potato and a little extra water or milk—this is exactly how families made food go further during hard times.

Food safety tips: Keep the chowder refrigerated within 2 hours of cooking; transfer leftovers to shallow containers so they cool more quickly. Store in the refrigerator for up to 3–4 days and reheat gently on the stovetop or in the microwave until steaming hot all the way through (165°F/74°C).

Because this chowder contains milk, do not leave it on the counter or in the turned-off slow cooker for long periods. Avoid cooking this on the slow cooker “KEEP WARM” setting from the start—always begin on LOW or HIGH so the milk and vegetables move through the temperature danger zone (40°F–140°F) quickly and stay safe to eat.