Just use one pot to make our comforting fall chowder packed with potatoes, corn, bacon, and shrimp.

One-Pot Bacon-Shrimp Corn Chowder

Heat a large pot over medium heat. Add bacon; cook until crisp. Add shrimp, onion, carrot, and celery. Cook and stir until shrimp are opaque. Remove shrimp mixture from pot with a slotted spoon. Cover and keep warm.

Add frozen potatoes and corn to same pot. Cook and stir over medium heat for 5 minutes. Add flour; cook and stir 1 minute more. Slowly add milk and bring to a simmer, stirring occasionally. Cook for 5 minutes or until thickened.

Return shrimp mixture to pot. Add Creole seasoning, chopped thyme, salt, paprika, and marjoram. Cook until heated through. Serve chowder in bowls topped with cheese and, if desired, thyme sprigs.