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Cooking Corner: 5 One-Pot Recipes

When it comes to weeknight dinners, less (cleanup) is more. Throw all the ingredients to these fuss-free, flavor-packed meals into one pot and—voila—supper is served! 

Easy Corn Chowder

Submitted by Genevieve Jerome, Folsom-based blogger @fittyfoodlicious,

• 6-8 strips bacon, cut into small pieces

• 1 red onion, chopped

• 4 russet potatoes cut into small cubes

• 1 package fresh beef or chicken bone broth

• 2 tsp. cornstarch (for thickening)

• 2 cups heavy cream

• *3-4 cups fresh corn

• 3 cups shredded cheddar cheese

• Chives, sea salt, and black pepper, for garnish

Easy Corn Chowder

1. Simmer the bacon pieces in a Dutch oven on low heat for 8-10 minutes. Once cooked through, remove from the pot, leaving the bacon grease. 

2. Simmer the chopped red onion in the bacon grease until translucent. Add the diced russet potatoes and bone broth and bring to a boil. Simmer the potatoes for about 15 minutes until tender.

3. Whisk in the cornstarch and add the heavy cream, fresh corn, and shredded cheese and simmer for another 10 minutes. During the last two minutes of cooking, add half of the bacon.

4. Garnish with the remaining bacon bits, more shredded cheese, chives, sea salt, and black pepper.

*I recommend purchasing sweet corn from Davis Ranch Produce in Sloughhouse (typically available through November).


Submitted by Sonya Keister, Folsom-based blogger

• 1 tbsp. extra virgin olive oil

• 1 tbsp. unsalted butter

• 2 medium leeks, white and light green parts only, rinsed and diced

• 1 medium fennel bulb, chopped and fronds reserved for garnish

• 3/4 cup shallot, diced

• 3 cloves garlic, minced

• Salt and pepper, to taste

• 1/4 to 1/2 tsp. crushed red pepper flakes, to taste

• 1 cup dry white wine

• 2 tbsp. tomato paste

• 1 bay leaf

• 2 cups seafood stock

• 28 oz. can tomato purée or crushed tomatoes (put in a blender to purée)

• 3/4 lb. mussels, scrubbed

• 3/4 lb. clams, scrubbed

• 1/2 lb. uncooked shrimp, shelled and de-veined

• 2 king crab legs, meat removed and left in big chunks


1. Heat a large pot over medium heat and add in the olive oil and the butter. When hot and melted, add the leeks, fennel bulb, shallot, and garlic. Cook for 3-5 minutes. 

2. Season with salt and pepper. Add in the white wine, tomato paste, bay leaf, seafood stock, and tomato purée. Bring to a boil then reduce to a simmer and cook, uncovered, for 35-40 minutes.

3. Add the mussels, clams, and shrimp to the cioppino base. Cover and cook until the shellfish opens (happens in minutes). Discard any shellfish that didn't open.

4. Divide cioppino amongst bowls and add the chunks of crab to each. Top with fennel fronds and serve with Roasted Garlic Parsley Butter Toast (for the recipe, visit

Vegetable Lasagna Soup

Submitted by Bella Karragiannidis, Roseville-based blogger @ful-filled, 

• 2 tbsp. olive oil

• 1 large yellow onion, diced

• 8 oz. mushrooms, sliced

• 1 lb. zucchini, halved and sliced into 1/4" thick slices

• 28 oz. can crushed tomatoes

• 28 oz. can diced tomatoes (I recommend fire roasted)

• 1 tsp. Italian seasoning

• 2 tbsp. sugar

• 48 oz. vegetable broth

• Salt and pepper, to taste

• 8 oz. package lasagna noodles of your choice, broken into about 1" sized pieces

• 8 oz. baby spinach leaves

• 16 oz. mozzarella, cut into small cubes

• 16 oz. ricotta

• Parmesan and fresh basil, for garnish

Vegetable Lasagna Soup

1. In a large pot over medium-high heat, sauté the diced onion in olive oil for about 3 minutes; stir in the mushrooms and sauté for about 5 minutes; stir in the zucchini, crushed tomatoes, diced tomatoes, Italian seasoning, and sugar.

2. Add the vegetable broth and stir well. Taste for seasoning; add salt and pepper accordingly.

3. Turn the heat to high, cover pot, and bring soup to a boil. Add in the broken lasagna noodles and boil for 10 minutes (or until noodles are done per package instructions).

4. Once noodles are done, turn off heat, and stir in the fresh spinach.

5. Ladle soup into bowls, add a handful of cubed mozzarella, a generous scoop of ricotta, and a sprinkle of Parmesan and basil.

New Orleans Jambalaya

Submitted by Denay DeGuzman, Sacramento-based blogger @confettiandbliss,

• 4 tbsp. olive oil, divided

• 2 ribs of celery, chopped

• 1 medium red onion, diced

• 3 small bell peppers (combination of green, red, yellow, orange), chopped

• 1 jalapeño, cored, seeded, and diced

• 4 cloves of garlic, pressed or minced

• 2 boneless/skinless chicken breasts, cut into bite-sized pieces

• Salt and pepper, to taste

• 14 oz. package Eckrich Smoked Sausage, sliced

• 3 cups chicken broth

• 28-ounce can crushed tomatoes

• 2 cups long-grain rice

• *Cajun spice blend (see below)

• 2 bay leaves

• 1 lb. raw shrimp, deveined and tail removed

• 1 1/4 cup okra

• Green onions and fresh parsley leaves, for garnish

Cajun Spice Blend

• 1 tsp. paprika

• 1 + 1/2 tsp. sea salt

• 1 tsp. black pepper

• 1 tsp. dried oregano

• 1/4 tsp. dried thyme

• 1/2 tsp. garlic powder

• 1/2 tsp. onion powder

• 1 tsp. cayenne pepper (or less if you don’t like spicy foods!)

Mix all ingredients together

New Orleans Jambalaya

1. In a large, heavy pan with a lid, add 2 tablespoons of olive oil. Add in the celery, bell peppers, onions, jalapeño, and garlic. Sauté the veggies over medium-high heat until tender, about 4 minutes.

2. Sprinkle the chicken pieces with salt and pepper. Add another 2 tablespoons of olive oil to the pan with the veggies. Fold in the chicken and sausage. Continue to sauté everything until the chicken is almost cooked and no longer pink.

3. Add in the chicken broth, crushed tomatoes, rice, and Cajun spice blend. Mix with a wooden spoon to combine all ingredients and add bay leaves. Cover and lower the heat to medium-low. Allow the jambalaya to simmer until the rice is fully cooked and tender, about 25 minutes. While simmering, stir the ingredients every 4-5 minutes to prevent the rice from sticking to the bottom of the pan and burning.

4. Fold in the shrimp and okra. Cover and allow the shrimp to cook until done. Once done, remove the bay leaves. Do a taste test; add additional salt and pepper or cayenne pepper, as needed. Garnish with green onions and fresh parsley leaves.

30-Minute Ground Beef Stroganoff

Submitted by Dorothy Kern, Rocklin-based blogger

• 4 cups uncooked egg noodles

• 1 lb. lean ground beef (I use 90% lean)

• 8 oz. mushrooms, sliced

• 1 large onion, halved and sliced

• 3 cloves garlic, minced

• 1 tbsp. butter

• 2 tbsp. all-purpose flour

• 1, 14 1/2 oz. can beef stock or broth (about 1 3/4 cup)

• 2 tbsp. tomato paste

• 1 cup sour cream (reduced fat is fine)

• 1/2 tsp. salt, plus more to taste

• 1/2 tsp. ground pepper, plus more to taste

30-Minute Ground Beef Stroganoff

1. Cook noodles according to package directions in a large pot of boiling water.

2. Meanwhile, in a large saucepan, cook the beef, mushrooms, and onions over medium heat until meat is no longer pink. Add the garlic and cook for 1 minute more. Drain and remove from pan; keep warm.

3. Melt the butter in the same pan. Whisk in the flour until smooth then slowly add the beef broth, whisking until no lumps remain. Stir in the tomato paste.

4. Bring the liquid to a boil and cook, stirring, until thickened, about 2 minutes.

5. Return the beef mixture to the pan. Add the sour cream, salt, and pepper and cook and stir until heated through.

6. Drain the noodles. Serve beef mixture over noodles.