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Fresh Corn and Buffalo Chicken Chowder Recipe

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This recipe for Fresh Corn and Buffalo Chicken Chowder, by , is from Eat, Drink, and Be Merry!, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Abby DiPasquale


4 slices bacon, diced
2 tablespoons butter
1 onion, diced
1 red bell pepper, diced
2 stalks celery, diced
1 jalapeño pepper, seeded and diced
3 garlic cloves, minced or grated
1 teaspoon smoked paprika
1 teaspoon ground coriander
2 medium Yukon Gold potatoes, diced
1 cup buffalo sauce
4 cups low-sodium chicken stock
1 lb boneless skinless chicken breasts, diced
6 ears fresh corn, kernels cut off
2 cups whole milk
½ cup heavy cream
½ cup bleu cheese salad dressing (optional but definitely gives the soup more of a “buffalo wing” flavor)
Salt and pepper, to taste

Optional Garnishes:
Sour cream or plain Greek yogurt
Scallions, chopped
Fresh cilantro or parsley, chopped
Bleu or feta cheese crumble

Heat a large pot over medium heat and add the bacon. Cook until crispy. Add the butter to the bacon and allow to melt. Add the onion, bell pepper, celery, jalapeño, and garlic to the pot and cook for 5 minutes or until they start to soften.

Add the smoked paprika, coriander, and potatoes. Pour in half of the buffalo sauce and all of the chicken stock. Bring to a simmer.

Once simmering, add the chicken. Simmer for 15 minutes or until the potato is tender. Add the corn, milk, cream, remaining buffalo sauce, and bleu cheese dressing, stirring well to combine. Season, to taste, with salt and pepper. Heat through over low heat, not allowing the mixture to come to a simmer (otherwise it may curdle), for about 10-15 minutes more. Serve garnished as desired.

This makes for a spicy buffalo flavor, similar to that of a “hot” wing. If you like things on the milder side, cut the buffalo sauce in half to start and add more to taste.

Preparation Time:
Preparation Time:
45 min




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