As the temps are dropping and leaves are falling its time to start making soup and chowder again!
About two years ago Jake and I went to Melt. We tried their buffalo chicken chowder and fell in love. A couple weeks later I googled many different recipes for buffalo chicken chowders and nothing was what I wanted, so I decided to experiment and make it the way I wanted too. Ingredients I knew I wanted in it: pepper jack and a banana pepper. The banana pepper ended up being my favorite part of this chowder! This chowder is now one of Jake’s favorites and I make it about twice each fall/winter.
This chowder is creamy, rich, and spicy! I will admit its not the kind of chowder to be eaten in a big bowl, as your whole meal, or you’d need some Tums and Lactaid (if you’re like me). Its great in a small bowl or ramekin for a yummy appetizer before dinner! This recipe makes ALOT of chowder, but don’t worry it freezes well and taste even better when heated up in a pot again.
Buffalo Chicken Chowder
Note: You’ll need a large pot and cutting board.
- Prepare 2 6-8 oz thinly sliced chicken breast. Season both sides with salt and pepper before cooking. Then, shred. (Time saver option: Buy a rotisserie chicken and shred that.)
- Chop up the onion, carrot, celery, red and green peppers. Dice the garlic.
- Place the chopped veggies in a large pot with 1-2 Tbsp canola oil and sauté for 5 minutes.
- Chop the tomato and banana pepper. For the pepper, I recommend removing the seeds and cutting to form thin rings.
- Add in chicken broth, milk, half and half, shredded chicken, tomatoes, and banana peppers. Stir.
- Bring to a boil for 5-10 minutes. Turn the heat down and add in the cheeses and buffalo sauce.
- Let simmer for 60-75 minutes, stirring occasionally.
- Season with pepper or add in more buffalo sauce to reach your desired level of spice.
- Serve in a bowl and sprinkle with feta or blue cheese. (These photos are with feta, but I prefer blue cheese with this chowder)
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