Dump sweet corn over smoked sausage, joined by 3 ingredients, into slow cooker for a cozy supper that’s the first thing I suggest

Lay out your slow cooker on a stable surface, like a speckled grey granite countertop if you have one. Slice the smoked sausage into 1/2-inch rounds and scatter them evenly across the bottom of the slow cooker crock.

Dump the sweet corn directly over the sliced smoked sausage in the slow cooker. Don’t stir yet—just let the corn form a loose layer over the sausage. This is the exact moment I always think of when I recommend this recipe, because the hard work is basically done.

Add the diced potatoes on top of the corn, spreading them out in an even layer. The layers will help everything cook evenly without any fussing.

Pour the chicken broth over the potatoes, corn, and sausage, making sure the potatoes are mostly submerged. If a few pieces peek out, that’s fine; they’ll soften as they cook.

Cover the slow cooker with the lid. Cook on LOW for 6–7 hours or on HIGH for 3–4 hours, until the potatoes are very tender and the sausage is heated through and flavorful.

Once the potatoes are tender, pour in the half-and-half (or whole milk). Gently stir everything together, being careful not to mash the potatoes too much. Taste and add salt and pepper if you like, keeping in mind that smoked sausage and broth already bring some saltiness.

Cover again and cook on HIGH for an additional 20–30 minutes, just until the chowder is steamy and slightly thickened but not boiling hard.

Give the chowder one last stir, then ladle into bowls. Serve warm, with bread or rolls on the side for dipping. Leftovers keep well in the fridge for up to 3 days; reheat gently on the stove or in the microwave, adding a splash of broth or milk if it thickens up.

To keep the spirit of a 5-ingredient dump-and-go chowder, any changes should be simple swaps. For a smokier flavor, use kielbasa or andouille instead of basic smoked sausage; just keep the same 1-pound amount. If you prefer a slightly lighter chowder, replace half of the half-and-half with extra chicken broth. You can also use canned corn instead of frozen—just drain it first—and swap in russet, Yukon gold, or even a bag of refrigerated diced potatoes for convenience. For a more classic Amish-style feel, stir in 1/2–1 cup of shredded mild cheddar at the very end until melted, or add a knob of butter with the milk for extra richness. If you need to stretch the meal, serve the chowder ladled over cooked egg noodles or rice. To make it feel fresher without adding to your prep time, top each bowl with a sprinkle of dried parsley, chives, or a crack of black pepper right before serving.