Dishing Up the Dirt

Buffalo Chicken Chowder

I should preface this recipe with a little back story. When I first met Taylor his favorite food on the planet was buffalo chicken calzones dipped in ranch dressing. Typical college boy food but in reality, who doesn’t love a good buffalo chicken dish now and again? Taylor’s diet has changed quite a bit over the years (farming has influenced that) but he will forever and always hold a special place for buffalo chicken in his heart.

This past Christmas Taylor decided that instead of a Christmas gift all he really wanted was a homemade buffalo chicken dinner and a six pack of nice beer. Have I mentioned I married a very simple man?  Always up for a challenge and making my husband happy I decided to get to work. The beer was easy, but I wasn’t sure I could handle making the calzone (I knew I’d mess up the dough somehow!) So instead I opted for a hearty stew and crossed my fingers while I got busy preparing it. This may seem like a Sunday football meal (which it totally is!) but this special chowder is what Taylor and I enjoyed on Christmas night at the farm. In fact, this may be the same chowder we enjoy every Christmas from now on.  The truth is, I freaking nailed this one folks!  With plenty of hearty vegetables, organic chicken, hot sauce and creamy coconut milk this is a chowder that I can get behind. I hope you all give this a try. It’s a keeper and perfect on these chilly winter nights.

Cheers to new traditions, less gifts and more quality time enjoying the simple pleasures in life. Grab a spoon, pour a pint of your favorite beer and dig in!


Buffalo Chicken Chowder

Prep Time: 15 minutes    Cook Time: 30-45 minutes    Serves: 4

  • 2 tablespoons ghee
  • 1 small yellow onion, finely chopped
  • 2 large cloves of garlic, minced
  • 2 celery sticks, chopped
  • 1 jalapeño pepper, seeded and diced
  • 1 red bell pepper, seeded and finely chopped
  • 1 pound russet potatoes, cut into 1/2 inch chunks
  • 1 1/2 pounds chicken breast
  • 1/2 cup buffalo style hot sauce (we used Franks hot sauce)
  • 4 cups chicken broth (plus more to thin if needed)
  • 1 (13.5) ounce can full fat coconut milk
  • Salt and pepper to taste
  • Fresh lime juice
  • cilantro for serving
  • diced avocado for serving


  1. Heat the ghee in a large soup pot over medium heat. Add the onion and cook, stirring occasionally for about 5 minutes. Stir in the garlic, celery, peppers, and potatoes. Cook for about 2 minutes longer. Add the chicken breast, hot sauce and broth. Bring to a boil. Reduce heat to medium-low and place a lid on the soup. Simmer until the chicken is fully cooked and the potatoes are soft. About 25 minutes. Remove the chicken from the pot and place on a cutting board to the side. When it's cool enough to handle use two forks to shred the chicken. Keep the chicken to the side.
  2. Use an immersion blender (or carefully transfer half of the soup to a blender) and blend until about half of the soup is creamy, still leaving a lot of the veggies chunky for texture. Return the chicken to the pot, add the coconut milk and stir until well combined. Season to taste with salt and pepper and keep warm until ready to serve.
  3. Serve with a squeeze of fresh lime juice, minced cilantro and diced avocado.


*Use this recipe as a guide *This recipe is inspired by "Just Jessie B's" blog

Leave a Reply

16 thoughts on “Buffalo Chicken Chowder

  1. Jim Lewis says:

    Yum! Yum! Can’t wait to make this one. Jim

    1. Andrea says:

      Let me know how it turns out for you guys Jim!!!

  2. judith says:

    Making this for sure!! Too bad I’ve just made tomato!

    1. Andrea says:

      I hope you love it as much as we do! xo

  3. liz says:

    Cold rainy day here in pdx so I thought i’d give this soup a try. It did not disappoint. Actually it surpassed all expectations in the flavor department. I thought it might be too spicy but not. I think it would also work without the chicken for those meatless lovers.

    1. Andrea says:

      So happy you loved it liz!! Great suggestion for those meatless lovers out there as well. Stay cozy out there in pdx. xoxoxo

  4. Jessica Diekmann says:

    Making this tonight and it smells AMAZING!!!!

  5. Dianna says:

    Just made this chowder for supper. Delish. Will put this in for soup rotation this winter.

    1. Andrea says:

      yay! so happy you loved it as much as we do! xo

  6. Leslie says:

    This was pretty good the first day, but man oh man was it amazing on day 2! Thanks so much!

  7. cheri says:

    This is a very tasty recipe, hubby said it reminded him of Laksa. This is one to save. Have a great trip. I’m a Subaru convert after being a Volvo lover for 22 years….

  8. Beth says:

    Absolutely delicious! Thank you for this one.

    1. Andrea says:

      yay! so happy you loved it as much as we do!

  9. Shannon says:

    Oh. My. God. When I first saw this recipe I thought the idea of a buffalo soup was super weird, but I’ve been craving hot wings and the recipe intrigued me. I tried it tonight and it was amazing! Way better than even my highest expectations! The coconut milk added an interesting flavor that really blended well with the rest. I feel like I could taste every ingredient layered perfectly! It has the perfect amount of spice, and the avocado as a topper is genius! I bought blue cheese crumbles to use in case it was weird but I’ll have to find something else to use them for now because the soup is perfect just as written. Even my boyfriend loved it and he’s a self proclaimed buffalo hater! If you’re not sure about making this soup, PLEASE give it a try, you won’t regret it.

    1. Andrea says:

      YESSS! So happy you loved it!

  10. Jasmine says:

    Do you put in the chicken breast whole before pulling it out to shred it? Or did you cut it into smaller pieces?

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