A Cozy One-Pot Chicken, Potato, and Corn Chowder

I love this cozy one-pot recipe. It tastes great. It feels like home. It brings warmth. You only need one pot. It blends chicken thighs, potatoes, corn, garlic, onions, cream, cheese, and bacon. Plus bouillon gives flavor. You sauté the onion first in oil. Then you dump everything else in. You stir in a cornstarch-cream mix. Then you cook. The potatoes soften. The cheese melts. The bacon adds crunch. It feels rich. Yet it stays simple. You serve it hot. It comforts. It fills you. It’s perfect for chill days.

A Peek Into History

This chowder has deep roots. Corn soup comes from Native Americans. They grew corn as a staple, and they made corn-based stews long before settlers arrived (kitchenproject.com). Then European settlers mixed their flavors. They added cream, chicken, and seasonings. That blend evolved into chicken-corn soups and chowders (Chef Jean-Pierre, Amish 365). Also, corn chowder recipes appeared in U.S. cookbooks as early as 1884. Mary Lincoln included one in the Boston Cooking School book. A later version in 1896 added potatoes, salt-pork, canned corn, and crackers. Even lighthouse keepers in the late 1800s made corn chowder with canned goods for warmth and ease (Tasting History). And chowder more broadly began as a seafaring dish, made in large cauldrons by fishermen. That tradition shaped the modern creamy chowder we enjoy now (Allrecipes).

Ingredients You’ll Need

Here’s what goes in. I list them without measurements. I also suggest easy substitutions.
• Chicken thighs (or chicken legs or shredded rotisserie chicken)
• Potatoes (Yukon, red, or even russet if you like a creamier texture)
• Chicken bouillon (organic, soy-free, wheat-free)
• Corn, canned (with liquid)
• Onion
• Garlic
• Salt
• Black pepper
• Cornstarch
• Plant-based whipping cream (Country Crock or similar)
• Shredded cheese (cheddar or any melty kind)
• Bacon (cooked and crumbled, or bacon bits)

Substitutions: you can swap chicken thighs for rotisserie chicken or lentils for a vegan option. You can use potato starch instead of cornstarch. You can omit bacon for a vegetarian version—just add smoky seasoning. You can use half-and-half or regular cream if you don’t have plant-based cream.

Step-by-Step Instructions

Heat a little oil in a pan. Sauté the chopped onion until soft and golden. Then set it aside.

In a large pot, add the chicken, diced potatoes, bouillon, corn (with its liquid), garlic, salt, and pepper. Heat over medium until it comes to a gentle boil.

While that simmers, whisk the cornstarch into the cream until it’s smooth and lump-free.

Stir the cornstarch-cream mix into the pot. Then add the sautéed onions. Stir gently. Let it simmer. Cook until the potatoes are tender and the chicken is cooked through.

Add shredded cheese and bacon. Stir until the cheese melts and blends with the soup.

Taste, and if needed, adjust salt or pepper. Then serve hot.

FAQ: Common Questions and Tips

Q: Can I use rotisserie chicken instead of thighs?
A: Yes, absolutely. You can shred it and add during the simmer stage.

Q: What if I don’t have plant-based cream?
A: You can use half-and-half, whole milk, or regular cream. Just mix it with cornstarch the same way.

Q: Can I leave out the bacon?
A: Sure. For a vegetarian option, omit it. Or add smoky paprika for flavor.

Q: My potatoes are falling apart. What happened?
A: If you used russets, they’ll break down more. For firmer texture, choose Yukon or red potatoes (Reddit).

Q: Can I make this ahead or freeze it?
A: Yes. Store in the fridge for a couple of days, then reheat gently. If freezing, leave out the cream. Freeze the base, thaw, then add cream when you reheat—this keeps it smooth (The Pioneer Woman, Chef Jean-Pierre).

Q: What can I serve alongside?
A: Crusty bread, garlic bread, or corn muffins work great. A simple green salad adds freshness too.

Q: Why use cornstarch instead of flour?
A: Cornstarch gives a silky texture. It also works better for gluten-free cooking.

Wrapping Up
I hope you enjoy making this one-pot chicken, potato, and corn chowder. It’s rich, hearty, and simple. It has deep roots in Native American and colonial cooking. It’s easy to make, easy to tweak, and so comforting. Let me know how it turns out—or if you try variations.