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.

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Ingredients

Directions

  • 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.

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  • 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; 12 g total fat; 32 mg cholesterol; 527 mg sodium. 21 g carbohydrates; 8 g protein;

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