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Inspired by Buffalo chicken wings, this zesty twist on classic cheesy potato soup is perfect for dishing up on game day. The recipe doesn't call for chicken, but you can add it if you like.

Source: Midwest Living


Recipe Summary

25 mins
35 mins


Ingredient Checklist


Instructions Checklist
  • In a large saucepan, cook onion, sweet pepper and garlic in hot oil until onion is tender but not brown. Stir in corn, broth and potato. Bring to boiling; reduce heat. Simmer, covered, for 10 to 15 minutes or until vegetables are tender, stirring occasionally.

  • Stir together half-and-half and flour until combined. Add to corn mixture. Cook and stir until slightly thickened and bubbly. Cook and stir for 1 minute more. Stir in 1/2 cup blue cheese and Swiss cheese and heat until melted and smooth. Stir in bottled pepper sauce. If desired, top with chopped celery and additional crumbled blue cheese.

Buffalo Chicken Corn-Potato Chowder

If desired, stir in 2 cups chopped cooked chicken with the pepper sauce. Cook and stir until heated through.

Nutrition Facts

217 calories; fat 12g; cholesterol 32mg; saturated fat 7g; carbohydrates 21g; mono fat 3g; poly fat 2g; insoluble fiber 2g; sugars 5g; protein 8g; vitamin a 692.3IU; vitamin c 20.4mg; thiamin 0.1mg; riboflavin 0.2mg; niacin equivalents 1.5mg; vitamin b6 0.2mg; folate 38.1mcg; vitamin b12 0.5mcg; sodium 527mg; potassium 338mg; calcium 167mg; iron 0.6mg.