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Buffalo Chicken Chowder (Paleo/Whole 30) Recipe

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This recipe for Buffalo Chicken Chowder (Paleo/Whole 30), by , is from Schulz Family & Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Melissa Hassell

Category:
Category:

Ingredients:  
Ingredients:  
I do not take credit for developing this recipe but IT. IS. DELICIOUS.

1 ½ lbs of Chicken Breast
2 Russet Potatoes, cubed
½ White Onion, diced
32oz Chicken Broth
1 Can of Coconut Cream
2 tbsp of Gee (clarified butter)
¾ Cup of Frank's Buffalo Sauce
½ tsp Garlic Powder
½ tsp Salt
½ tsp Pepper

Garnish (optional): Green Onion, Jalapeno, Avocado

Directions:
Directions:
On Stovetop:

1. Melt the ghee in a large pot over medium heat. Add the onion and potatoes, sautéing until the onions are almost translucent. Add the raw chicken, then pour in the hot sauce and chicken broth. Season & give it a good stir.

2. Bring the mixture to a simmer, then cover. Continue to simmer covered on "low" for 25 minutes, until the chicken is fully cooked and potatoes are soft. Remove the chicken breasts & shred with two forks.
Using an immersion blender*, blend the soup until smooth*.

3. Return the chicken to the pot and stir in the coconut cream. Warm the soup on low until heated through.
Serve hot, topped with your choice of garnish.

Instant Pot Directions:

1. To the Instant Pot, add the ghee, vegetables, and uncooked chicken. Top with hot sauce, chicken broth, and seasonings.

2. Close the lid and close the vent to "sealing". Set the Instant Pot to Pressure cooking mode on High (manual) for 20 minutes. When the timer goes off, release the pressure naturally (it may take 20 minutes or so to release).

3. When the valve floats up, remove the lid and take out the chicken breasts to shred with two forks.

4. Using an immersion blender*, blend the soup until smooth (I leave a few chunks of veggies behind). Return the chicken to the pot and stir in the coconut cream.

5.Serve hot, topped with your choice of garnish.

Slow Cooker Directions:

1. To the slow cooker, add the ghee, vegetables, and uncooked chicken. Top with hot sauce, chicken broth, and seasonings.

2. Cook on "low" for 6 hours. When finished, remove the chicken breasts and shred with two forks.

3. Using an immersion blender*, blend the soup until smooth (I leave a few chunks of veggies behind). Return the chicken to the pot and stir in the coconut cream.

4. Serve hot, topped with your choice of garnishes.

 

 

 

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