Buffalo Chicken Chowder | PALEO, Whole30
Servings: 6
Calories: 459kcal
Ingredients
- 1 1/2 lb chicken breast
- 2 russet potatoes, cubed
- 1 small red bell pepper, chopped
- 1 jalapeno minced with seeds removed
- 1/2 white onion, diced
- 32 oz chicken bone broth
- 13.5 oz can coconut cream
- 3/4 cup Frank's Red Hot
- 2 tbsp ghee
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/2 tsp black pepper
- pinch cayenne
For Garnish: sliced green onion, avocado, jalapenos
Instructions
Stovetop Directions:
- Melt the ghee in a large pot over medium heat. Add the onion, bell pepper, jalapeño, and potatoes, sautéing until the onions are almost translucent. Add the raw chicken, then pour in the hot sauce and chicken broth. Season & give it a good stir.
- Bring the mixture to a simmer, then cover. Continue to simmer covered on "low" for 25 minutes, until the chicken is fully cooked and potatoes are soft. Remove the chicken breasts & shred with two forks.
- Using an immersion blender*, blend the soup until smooth*. Return the chicken to the pot and stir in the coconut cream. Warm the soup on low until heated through.
- Serve hot, topped with your choice of garnish.
Instant Pot Directions:
- To the Instant Pot, add the ghee, vegetables, and uncooked chicken. Top with hot sauce, chicken broth, and seasonings.
- Close the lid and close the vent to "sealing". Set the Instant Pot to Pressure cooking mode on High (manual) for 20 minutes. When the timer goes off, release the pressure naturally (it may take 20 minutes or so to release).
- When the valve floats up, remove the lid and take out the chicken breasts to shred with two forks.
- Using an immersion blender*, blend the soup until smooth (I leave a few chunks of veggies behind). Return the chicken to the pot and stir in the coconut cream.
- Serve hot, topped with your choice of garnish.
Slow Cooker Directions:
- To the slow cooker, add the ghee, vegetables, and uncooked chicken. Top with hot sauce, chicken broth, and seasonings.
- Cook on "low" for 6 hours. When finished, remove the chicken breasts and shred with two forks.
- Using an immersion blender*, blend the soup until smooth (I leave a few chunks of veggies behind). Return the chicken to the pot and stir in the coconut cream.
- Serve hot, topped with your choice of garnishes.
Notes
- I use an immersion blender because it's easy & convenient. If you don't have one- no worries! Transfer all (or half) of the soup into a large blender and blend until smooth. You can do this in batches if needed.
- Another note on blending-- I blend the soup until about "halfway smooth". I like it a little chunky with some potatoes & veggies left to bite into. If you blend it all, it will be a little thicker than mine, but still delicious!
Nutrition
Calories: 459kcal | Carbohydrates: 20g | Protein: 29g | Fat: 30g | Saturated Fat: 23g | Trans Fat: 1g | Cholesterol: 85mg | Sodium: 1806mg | Fiber: 3g | Sugar: 2g | Iron: 3mg