Buffalo Chicken Chowder

Ingredient Notes:

You only need a few simple ingredients to make this delicious buffalo chicken chowder.

• 1.5 lbs chicken breasts (I used 3) cut into 3 pieces each
• 3 carrots
• 3 pieces of celery
• ½ onion
• 2 potatoes (omit or use radishes instead for Keto)
• Ghee or olive oil
• Frank’s Red Hot (or hot sauce of choice)
• 4 cups chicken broth – I like Kettle and Fire brand the best!
• minced garlic
• dried parsley
• dried dill
• garlic powder
• onion powder
• salt
• Sugar free bacon (for serving, optional)
• Green onions (for serving, optional)

For the cashew cream:

• ½ cup raw, unsalted cashews
• ¾ cup water
• lemon juice
• Nutritional yeast

Alternatives to cashew cream:

• ¾ cup full fat coconut milk (Native Forest or Thai Kitchen brand are my favorites and the least “coconutty” tasting.
• ½ cup original Nutpods (use code MARYSWHOLELIFE for 15% off your first order)
• ½ tub of Kite Hill almond milk cream cheese (any flavor)
• Regular cream cheese
• ¾ cup heavy cream or half & half

You can stir any of these in at the end to give it the creamy factor!

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How to Make Buffalo Chicken Chowder

First, cook the bacon: Preheat your oven to 400. Line a baking sheet with foil. Lay the bacon out and cook it for 12-15 minutes or until desired level of crispiness has been reached. Transfer it to a paper towel lined plate to drain the fat. Set it aside until ready to crumble and serve it.

Instant Pot Instructions:

• Heat the ghee on sauté mode. Add in the carrots, celery, onion, and garlic and stir for 3-4 minutes until they begin to soften and the garlic is fragrant. Add in the chicken pieces, potatoes, broth, hot sauce, and seasonings. Lock the lid and cook on high pressure for 12 minutes. While that is coming to pressure and cooking, make the cashew cream (if you’re using it). Blend the ingredients on high for 30 seconds to a minute until it’s very creamy and no chunks remain. If you don’t have a high-powered blender like a Vitamix, I recommend soaking the cashews for 30 minutes in hot water prior to blending.

• Manually release the steam when the timer goes off on the Instant Pot. Use two forks to shred the chicken right in the pot. It should be very tender. Stir in the cashew cream, hit the “saute” button, and bring the soup to a boil. Stir while it bubbles for a few minutes. It should thicken. Alternatively, you can stir in the Nutpods, cream cheese, or whatever else you’ve chosen to use to make it creamy!

• Top with crumbled bacon bits and diced green onions. Enjoy!

Slow Cooker Instructions:

• Make the bacon as directed above. Throw the carrots, celery, onion, garlic, chicken pieces, potatoes, hot sauce, and spices into the slow cooker. Stir well. Cook on high 4-5 hours or low 8-10 hours. Make the cashew cream sauce. Shred chicken with a fork. Stir in your preferred cream. Top with bacon bits and green onions and enjoy!

Stovetop Instructions:

• Add the oil or ghee to a large dutch oven and heat over medium high heat. Add in the carrots, celery, onion, and garlic. Saute for 3-4 mins until they are starting to soften.
• Add in the chicken pieces, potatoes, broth, hot sauce, and herbs/spices. Give everything a good stir. Bring to a boil, then reduce heat to medium. Cook for 15 minutes or until the chicken is cooked through and the potatoes are tender.
• Meanwhile, make the cashew cream (if using). Combine the cashew cream ingredients in a high-powered blender and blend on high for 30 seconds to 1 minute. It should be very thick and creamy and no chunks of cashews should remain.
• Remove the chicken from the pot or use two forks to shred the chicken right in the pot. Pour in the cashew cream or dairy of choice, stir, and hit the “saute” button. Let the soup boil for a few minutes and stir while it thickens. Serve topped with crumbled bacon and green onions. Enjoy!
• Preheat your oven to 400. Line a baking sheet with foil and lay the bacon strips out evenly. Bake for 12-15 minutes or until desired level of crispiness is reached. Transfer them to a paper towel lined plate to drain. Set aside until ready to crumble and serve.