Buffalo Chicken Chowder

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

  • Servings: 12
  • Difficulty: Medium
  • Print

Note: You’ll need a large pot and cutting board.


  • 2 6-8oz chicken breast, thinly slice
  • 4 carrots
  • 3 stalks of celery
  • 1 yellow onion (3/4 cup diced)
  • 3 cloves garlic
  • 1 red pepper
  • 1 green pepper
  • 1-2 Tbsp canola oil
  • 2 banana peppers
  • 2 roma tomatoes
  • 2 cups chicken broth
  • 1 cup milk
  • 1 cup half and half
  • 8 oz cream cheese
  • 1/2 cup pepper jack cheese
  • 1/2 cup cheddar/gruyere (I used Trader Joe’s)
  • 1/2 – 3/4 cup buffalo sauce
  • pepper to taste

  • Directions

    1. 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.)
    2. Chop up the onion, carrot, celery, red and green peppers. Dice the garlic.
    3. Place the chopped veggies in a large pot with 1-2 Tbsp canola oil and sauté for 5 minutes.
    4. Chop the tomato and banana pepper. For the pepper, I recommend removing the seeds and cutting to form thin rings.  
    5. Add in chicken broth, milk, half and half, shredded chicken, tomatoes, and banana peppers. Stir.
    6. Bring to a boil for 5-10 minutes. Turn the heat down and add in the cheeses and buffalo sauce.
    7. Let simmer for 60-75 minutes, stirring occasionally. 
    8. Season with pepper or add in more buffalo sauce to reach your desired level of spice.
    9. Serve in a bowl and sprinkle with feta or blue cheese. (These photos are with feta, but I prefer blue cheese with this chowder)

  • Now, get ready to put on your fuzzy socks and sweaters. Fall is here and ready to stay!

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