For the Chowder:
- 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
- Sour cream or plain Greek yogurt
- Scallions, chopped
- Fresh cilantro or parsley, chopped
- Bleu or feta cheese crumbles
- 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.