My great-aunt made this stretchy depression meal when times got really hard. The sweetness mixed with the potatoes is oddly perfect and so comforting.

This slow cooker 4-ingredient poor man's potato and canned corn stew is the kind of stretchy depression-era meal my great-aunt leaned on when times got really hard. It uses simple pantry staples, fills the house with a gentle, cozy smell, and somehow feels like a hug in a bowl. The potatoes turn soft and tender, the canned corn brings a little sweetness, and everything sits in a thin, milky broth with a soft golden color that’s oddly perfect and so comforting. This is the kind of recipe you make when you need to feed a few people on almost nothing, but you still want them to feel cared for.

Serve this potato and corn stew in warm bowls with plenty of black pepper on top. If you have it, a slice of toast, cornbread, or a simple buttered biscuit on the side makes the meal feel more complete and helps soak up the milky broth. A simple green salad or some sliced apples on the table adds a bit of freshness. For kids, you can serve it with crackers for crumbling over the top, or a sprinkle of shredded cheese if you have a little extra to spare.

Servings: 4

6 medium russet potatoes, peeled and cut into 1-inch chunks

Peel the potatoes and cut them into roughly 1-inch chunks so they cook evenly and stay in soft, tender pieces.

Lightly rinse the potato chunks under cold water to remove some surface starch, then drain well so they don’t water down the broth.

Add the potato chunks to the slow cooker, spreading them out in an even layer.

Drain the canned corn well and pour it over the potatoes in the slow cooker.

Sprinkle the salt evenly over the potatoes and corn.

Pour the whole milk over everything in the slow cooker, making sure the potatoes are mostly submerged. Gently press down any pieces sticking up so they’re at least mostly covered by liquid.

Cover the slow cooker with the lid and cook on LOW for 6 to 7 hours, or on HIGH for 3 to 4 hours, until the potatoes are very tender and can be easily pierced with a fork.

Once the potatoes are soft, gently stir the stew. Some of the potatoes will break down into the thin, milky broth, giving it a soft golden color while leaving plenty of tender chunks.

Taste the stew and add a little more salt if needed. If the broth is thicker than you like, stir in a splash more milk and warm it through for another 10 to 15 minutes on LOW.

Ladle the hot potato and corn stew into bowls and serve right away, with black pepper or a small pat of butter on top if you have it.

If your family likes a bit more flavor, you can add freshly ground black pepper, a pinch of garlic powder, or a small chopped onion to the slow cooker along with the potatoes and corn (this would add extra ingredients beyond the basic four, but can stretch the flavor nicely if your pantry allows). For a slightly richer version, stir in a tablespoon or two of butter at the end until melted. If you need to stretch the meal even further, add an extra cup of milk and another potato, then season to taste. For picky eaters, you can mash some of the potatoes into the broth to make the texture smoother and creamier, almost like a loose chowder, and let them add their own cheese or crackers on top. If you only have 2% milk, it will still work; the broth will just be a bit lighter. Food safety tips: Keep the milk and canned corn refrigerated until you’re ready to use them. Do not let the uncooked mixture sit out at room temperature for more than 1 to 2 hours before starting the slow cooker. Always cook this recipe on LOW or HIGH as directed; do not use the “warm” setting for cooking, as it may not keep the food at a safe temperature. Once cooked, refrigerate leftovers within 2 hours in shallow containers, and reheat only the portion you plan to eat until it is steaming hot throughout. Leftovers with milk should be eaten within 3 to 4 days and should not be left out on the counter for long periods.