Spicy Buffalo chicken wings meet rich & creamy potato soup for the ultimate tastebud-blasting chowder. This will warm you up on the coldest of days, and leave your mouth watering for more!
We're in the full swing of football & fall entertaining season, and it always gets me craving a certain sort of dish. You know that body-warming, bell-filling, ultra satisfying sort of meal? This is what I'm talking about.
Now trust me, I love game day finger foods, chips, and snacks just like the rest of 'em- but the same old party fare can get boring after awhile. And for me, the time always comes where I'm ready to hit the breaks on the snack food & get in a real meal before I just keep on snacking the entire day away.
So you're craving those junky game day foods, the air's a little chilly, and you need something easy to keep warm on the stovetop & serve when folks are ready to eat.
THIS. IS. IT. It's seriously like a buffalo chicken wing flavor fest- but in the heartiest, most comforting creamy soup base. And did I say hearty? I actually call this a chowder because it's not only creamy, but thick from blending sautéed vegetables and tender potatoes.
Buffalo=spicy, but this chowder is cooled off just a bit with coconut cream. Enough to stand the heat, but not enough to take away that mouth-watering flavor.
I seriously cannot get enough of this soup, and have enjoyed it even in 80+ degree weather. It's a staple around here, and a football Sunday favorite. Make it for a crowd, or enjoy leftovers reheated.
Hope you enjoy as much as we do!
Ingredients:
- 1 1/2 lbs chicken breast
- 2 russet potatoes, cubed
- 1 small red bell pepper, chopped
- 1 jalapeño, minced with seeds removed
- 1/2 white onion, diced
- 32 oz chicken bone broth
- 1 (13.5 oz) can coconut cream
- 3/4 cup Frank's Red Hot
- 2 Tbsp ghee
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/2 tsp black pepper
- pinch of cayenne
- for garnish: sliced green onion, avocado, jalapeños
Directions:
- Melt the ghee in a large pot over medium heat. Add the onion, bell pepper, jalapeño, and potatoes, sautéing until the onions are almost translucent. Add the chicken, then pour in the hot sauce and chicken broth. Season & give it a good stir.
- Bring the mixture to a simmer, then cover. Continue to simmer covered on "low" for 25 minutes, until the chicken is fully cooked and potatoes are soft. Remove the chicken breasts & shred with two forks.
- Using an immersion blender*, blend the soup until smooth*. Return the chicken to the pot and stir in the coconut cream. Warm the soup on low until heated through.
- Serve hot, topped with your choice of garnish.
*Notes:
- I use an immersion blender because it's easy & convenient. If you don't have one- no worries! Transfer all (or half) of the soup into a large blender and blend until smooth. You can do this in batches if needed.
- Another note on blending-- I blend the soup until about "halfway smooth". I like it a little chunky with some potatoes & veggies left to bite into. If you blend it all, it will be a little thicker than mine, but still delicious!
