My aunt discovered this recipe at a church potluck decades ago and now it is the only thing my cousins request when spring planting season arrives!

This slow cooker 5-ingredient Amish potato and corn chowder is the kind of simple, comforting dish that shows up at every church potluck around here. My aunt first tasted it at a spring planting-season supper in the church basement decades ago, asked for the recipe on the spot, and it’s been a family staple ever since. It’s creamy, hearty, and uses just a handful of basic pantry ingredients, which is exactly what you want when the days are long, muddy, and everyone comes in from the fields hungry. The potatoes turn soft and tender, the corn adds sweetness, and everything melts together into a pale yellow, velvety chowder that feels like a warm hug in a bowl.

Serve this chowder in warm bowls with a sprinkle of black pepper and, if you like, a little chopped fresh parsley or sliced green onion for color. It’s wonderful with crusty bread, dinner rolls, or simple buttered toast for dipping. A crisp green salad or sliced cucumbers with vinegar makes a nice fresh contrast to the creamy soup. For bigger appetites during planting or harvest, I like to set out sliced ham, cheese, and apples on the side so everyone can build a simple plate to go with their chowder.

Servings: 6

6 medium russet potatoes, peeled and cut into 1/2-inch cubes (about 2 1/2 to 3 pounds)

Lightly grease the inside of a 5- to 6-quart slow cooker with a little butter or nonstick spray to help prevent sticking and make cleanup easier.

Add the cubed potatoes and drained corn to the slow cooker, spreading them out in an even layer so they cook evenly.

Pour the chicken broth over the potatoes and corn. Gently stir to combine, making sure most of the potatoes are submerged in the liquid so they soften properly.

Dot the top with the butter pieces, spacing them around the surface so they melt evenly into the broth as the chowder cooks.

Cover and cook on LOW for 6 to 7 hours, or on HIGH for 3 to 4 hours, until the potatoes are very tender and easily smashed with the back of a spoon.

Once the potatoes are tender, use a potato masher or the back of a large spoon to gently mash some (about one-third to one-half) of the potatoes right in the slow cooker. This helps thicken the chowder while still leaving plenty of soft chunks.

Pour in the whole milk and stir well, scraping along the bottom and sides of the slow cooker to make sure everything is combined and nothing is sticking.

Cover again and cook on LOW for another 30 to 45 minutes, or until the chowder is hot, slightly thickened, and has a creamy, pale yellow color with steam rising from the surface. Do not let it come to a hard boil after adding the milk, as that can cause curdling.

Taste and adjust the seasoning to your liking with salt and black pepper at the table (if you use salted butter and regular broth, you may not need much extra salt). Ladle into bowls and serve warm.

For a little extra richness, you can swap 1 cup of the whole milk for half-and-half or light cream, but avoid letting the chowder boil after adding it to prevent curdling. If you prefer a slightly thicker chowder, mash more of the potatoes or let it cook uncovered on LOW for an additional 15 to 20 minutes after stirring in the milk. For a lighter version, you can use 2% milk, though the chowder will be a bit less creamy. To stretch the recipe for a bigger crew during planting season, add an extra cup of broth and another potato, then taste and adjust the seasoning at the end. If you have picky eaters who don’t like visible chunks, use an immersion blender to briefly blend part of the chowder, leaving some texture. For kids who like a little more flavor, you can set out toppings like shredded cheddar cheese, crumbled cooked bacon, or sliced green onions so everyone can customize their own bowl. If you need it vegetarian, use vegetable broth instead of chicken broth and keep the butter; for a dairy-free option, use dairy-free butter and an unsweetened, neutral plant milk (such as oat milk), knowing the flavor will be slightly different and the soup may not be quite as velvety. Food safety tips: Keep the chowder at a safe temperature by not leaving it at room temperature for more than 2 hours; if serving for a long potluck, keep the slow cooker on the WARM setting once it’s cooked. Always add the milk toward the end of cooking, after the potatoes are tender, to prevent curdling and overcooking. Cool leftovers promptly and store them in shallow containers in the refrigerator for up to 3 to 4 days. Reheat gently on the stovetop or in the microwave until steaming hot, stirring often, and avoid boiling once the milk has been added.