This chowder was inspired by a friend who asked me to clean up one of her favorite tailgate recipes- Buffalo Chicken Chowder. The original recipe is filled with heavy ingredients like heavy cream and butter. I lighten it up using cauliflower and potatoes as the base and add in the creaminess with some coconut milk.

You can watch Bethany and me clean up this recipe step by step in our tailgating episode of A Cleaner Plate!

Buffalo Chicken Chowder
A creamy chowder with a healthy twist and some heat!
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Ingredients
  1. 1 small onion, diced
  2. 3-4 stalks celery, diced
  3. 1 medium russet potato or 2 Yukon gold potatoes, peeled and diced
  4. 1 small head cauliflower, chopped
  5. 1 box chicken or vegetable stock
  6. 2 chicken breasts, on the bone
  7. 1/4-1/2 cup Frank’s RedHot (may need more if you like it HOT!)
  8. 1 to 2 cups frozen corn
  9. 1/4 to 1/2 cup coconut milk (lite or regular works)
  10. Blue cheese- as a garnish (optional)
Instructions
  1. Preheat oven to 400F. Place the chicken breasts on a baking sheet and season with salt, pepper and about ¼ of a cup of hot sauce. Rub into and under the skin of each breast. Bake for 20-25 minutes until chicken is 165F. Let cool. This can be done ahead of time. A rotisserie chicken, grilled or baked chicken will also work for this.
  2. In a large Dutch oven or soup pot, heat 1-2 tablespoons of olive oil. Add in the onion, celery and potatoes and sauté for 5 minutes or so. Add in enough chicken or vegetable stock to just cover the vegetables. Bring to a boil and then lower to a simmer and cover. Simmer for another 5-10 minutes.
  3. After 5-10 minutes, REMOVE about 1/3 to 1/2 the vegetables with a slotted spoon (they should still have a little crunch left to them), and set aside in a bowl. We will add these back in at the end.
  4. Let the veggies in the stock continue to simmer with the cover on until the vegetables are very tender, another 10 minutes or so.
  5. While the veggies simmer, shred the chicken and toss it with another ¼ cup or so of hot sauce.
  6. Once the veggies are tender, use an emersion blender to puree the soup. (Drain some liquid for a thicker soup).
  7. Add in the shredded chicken, the remaining veggies you had set aside, the corn, ¼ cup coconut milk to the pot and salt/pepper to taste. Continue on a low simmer until the veggies are to your desired doneness.
  8. Add more hot sauce to taste. Also add more coconut milk for a creamier consistency.
  9. Serve in soup bowls and garnish with blue cheese.
Sabine's Cuisine http://sabinescuisine.net/