I know what you’re thinking. Chowder in August? Yes. Hear me out.
As the self-proclaimed soup queen, I am no stranger to soups and stews year round. Even in the stifling heat of summer. In fact, exactly one year ago this week, I shared a recipe for this homemade ramen (which is, by the way, one of the most popular recipes on the blog). Yes, I was pregnant then and anything goes when you’re knocked up, but I like to think that I would have still shared that awesomeness with you, regardless of the temperature outside.
What can I say? Hot weather doesn’t sway me from eating soup. At least I’m being consistent?
To further enforce my redundant ways, I have already shared a couple corn chowder recipes with you (here and here – both are awesome in their own rights) AND a buffalo chicken soup recipe that…wait for it….ALSO involves corn. Told you I was redundant. Forgive me.
THIS soup, however, is the best of all worlds. Dare I say, it’s actually MY FAVORITE of all the versions I’ve shared. It uses FRESH summer corn at its peak (which, by the way, we have been eating weekly by the bundle). This small detail leads to a sweeter and cornier (?) flavor, which just so happens to be AWESOME with the heat of the buffalo sauce and tang of the bleu cheese.
We’ve also got some awesome chowder standards in place in the way of sauteed veggies, crispy bacon, and buttery potatoes all swimming together in a creamy, spiced broth. The toppings are also super fun. Cheese, fresh herbs, cheese, sharp scallions, cheese, and a dollop of cooling sour cream. Did I mention cheese? Regardless how you choose to doll up your bowl of chowder, it is absolutely delicious. It’s definitely one of my most favorite soups in a long time.
I would also like to point out that this soup could easily be made vegetarian. Leave out the bacon and chicken and swap the stock for veggie. It will still pack a punch in the heat and flavor departments sans meat. That corn, man. It accomplishes everything you could ever want from a soup. Well, the corn and the buffalo sauce. Buffalo sauce, I just can’t quit you.
Even if it is August. Womp womp.
While we’re on the subject of corn, though, I must apologize in advance because I realized recently that the next three recipes I plan to share with you all involve fresh corn. Yup. I wasn’t kidding when I said we’ve been eating a ton of it this summer. It’s just so sweet and delicious…and fleeting. Which I think fuels the obsession even more. Like, how can I eat more corn all the time forever and ever and ever? Too much corn? There’s no such thing.
Hopefully you don’t mind my obnoxious obsession.
Or my summer soup habit.
Fresh Corn & Buffalo Chicken Chowder
- Yield: 6 servings 1x
Ingredients
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
Optional Garnishes:
- Sour cream or plain Greek yogurt
- Scallions, chopped
- Fresh cilantro or parsley, chopped
- Bleu or feta cheese crumbles
Instructions
- 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.
NOTE:
- 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.
Hi There. I'm Molly. I'm a food-obsessed, self-taught cook and I can't wait to share my passion for all things culinary with you. My love for egg yolks is just the tip of the iceberg!
Buffalo really does make everything better! I’m not quite ready for soup season yet but I’m saving this one for the fall for sure!
I’ve never made buffalo wings, but from what I’ve read, the sauce that goes on them is half Frank’s Hot Sauce and half butter. That seems like an awfully big quantity of butter. I’m guessing you mean something else when you call for buffalo sauce. Help?
I’m thinking I could just add Frank’s Hot Sauce until it tastes good?
Oh yes! Sorry for the confusion. When I refer to buffalo sauce, I mean straight out of the bottle. No butter added! Also, buffalo sauce is definitely a “to taste” ingredient. I LOVE spice, so using 1 cup may be too much for people. Adding it and tasting while you go may be the best method.
So… a cup of hot sauce?! Frank’s is like tobasco sauce. (I’ll start w a fair bit less than that – grin!)