Buffalo Corn Chower Recipe 485 Recipes

BUFFALO CORN CHOWER RECIPE - (4.8/5)

Buffalo Corn Chower Recipe - (4.8/5) image

Provided by á-4939

Number Of Ingredients 17

Ingredients

Ingredients
1 tablespoon canola oil
3 tablespoons vegan butter
4 medium Yukon Gold potatoes (3/4 pound), chopped into 1/2-inch dice
1 small red bell pepper, seeded and chopped
2-3 small ribs celery, chopped
2 carrots, chopped
1 onion, chopped
1 chili pepper, such as Fresno , seeded and finely chopped
4 cloves garlic, chopped
Salt and pepper
2 tablespoons fresh thyme, chopped
6 ears corn, kernels scraped from cobs, or 4-5 cups frozen kernels
2 tablespoons flour
1 cup lager beer
4 cups vegetable stock (32 ounces)
1/4 hot sauce, such as Frank's RedHot, or more to taste

Steps:

Heat the oil in a soup pot over medium-high heat. Melt 3 tablespoons butter into the oil; stir in the potatoes, bell pepper, celery, carrots, onion, chili pepper, garlic, salt, black pepper and thyme. Partially cover the pot and cook, stirring occasionally, for 7 minutes to soften the ingredients. Add the corn and heat through. Stir in the flour and cook for 1 minute; add the beer and stir for 1 more minute before adding the stock and the hot sauce. Bring to a boil, then reduce to a simmer. Adjust the seasonings, to taste. If the chowder gets too thick, thin it with some water.

BUFFALO CORN ON THE COB

Buffalo Corn on the Cob image

This recipe delivers a hot wings moment minus the meat: Melt some blue cheese into warm Buffalo sauce and slather it on corn, then sprinkle with even more blue cheese crumbles. There are people in this world who think Buffalo sauce pairs better with ranch dressing than blue cheese, and even some people who detest blue cheese. For them, leave out the blue cheese altogether and drizzle ranch (or our recipe for yogurt ranch sauce) over the Buffalo'd cobs.

Provided by Emily Fleischaker

Categories vegetables, appetizer, side dish

Time 15m

Yield 4 servings

Number Of Ingredients 5

Ingredients

4 ears fresh corn, shucked
2 tablespoons unsalted butter
2 tablespoons Buffalo-style hot sauce
1/2 cup crumbled blue cheese
Kosher salt and black pepper

Steps:

Heat your grill to medium-high. Grill corn, turning occasionally, until cooked through and lightly charred, 10 to 12 minutes. (Alternatively, drop corn in a large pot of salted boiling water and cook for 5 to 7 minutes.)
Meanwhile, make the sauce: In a small saucepan or skillet, melt the butter with the hot sauce over low heat (you can heat the pan right on the grill), and stir to combine. Remove pan from the heat and stir in 2 tablespoons blue cheese. Season to taste with salt and pepper.
Slather hot corn with buffalo sauce. (This gets messy, so do it on a plate or platter.) Sprinkle with the rest of the blue cheese.

SLOW COOKER CORN CHOWDER

Slow Cooker Corn Chowder image

I got this recipe from Allrecipes where Christine Benjamin submitted it. I have tweaked it to my families taste and we adore it! Nothing better on a cold winter evening.

Provided by Michelle S.

Categories Chowders

Time 9h20m

Yield 10-12 serving(s)

Number Of Ingredients 13

Ingredients

5 potatoes, peeled and cubed
2 tablespoons butter
2 onions, chopped
salt and pepper
2 cups diced ham
4 chicken bouillon cubes
3 stalks celery, chopped
1 (12 ounce) can evaporated milk
1 (15 1/4 ounce) can whole kernel corn, undrained
2 carrots, chopped
1 small red pepper, chopped
2 (15 ounce) cans creamed corn
instant potato flakes

Steps:

In a slow cooker, place potatoes, onions, ham, celery, carrots, red pepper, whole kernel corn, butter, and salt and pepper to taste.
Add enough water to cover and the bouillon cubes.
Cook on low setting for 8 to 9 hours and then stir in evaporated milk and cream corn.
Cook for 30 minutes more.
Add mashed potatoes flakes if you like a thicker chowder.
Stir to blend well.

BUFFALO CHICKEN CHOWDER

Buffalo Chicken Chowder image

I love every twist on Buffalo Chicken that I can find, and I love soups, so when I heard of one of my favorite restaurants selling Buffalo Chicken Chowder as their special I just had to try to make my own.

Provided by lindseycore

Categories Chowders

Time 35m

Yield 9 cup, 6 serving(s)

Number Of Ingredients 11

Ingredients

2 tablespoons butter
1 small onion, chopped
4 celery ribs, chopped
2 garlic cloves, minced
1/4 cup flour
3 cups skim milk
3/4-1 cup buffalo wing sauce, I suggest Frank's (more or less depending on taste)
1 1/2 cups frozen corn
2 cups diced cooked chicken (about 1 lb)
8 ounces cream cheese (I use reduced fat)
crumbled blue cheese

Steps:

Sauté onions and celery in butter in a large pot until tender.
Add garlic and cook for another minute.
Reduce heat and stir in flour, cook for 1-2 minutes. Do not brown.
Add milk, wing sauce, corn, chicken and cream cheese and bring to a simmer. Cook until cheese is melted and soup has thickened.
Serve topped with bleu cheese crumbles.

Nutrition Facts : Calories 393.8, Fat 20.9, SaturatedFat 10.9, Cholesterol 89.3, Sodium 287.5, Carbohydrate 31.7, Fiber 2.8, Sugar 2.2, Protein 22.2

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