Wednesday, November 30, 2016

Buffalo Chicken Corn Chowder

This week in our Deals to Meals meal planner I am excited to share a new soup recipe with you. I don't remember where I found the idea for this soup (probably Pintrest?!), but it was amazing! It's like a corn chowder, meets a chili, meets bbq chicken wings. The whole combo was so unusual and really fantastic. This soup even got better as the flavors sat and was delicious for several days for lunch. If you are bored of your traditional soup recipes this time of year, give this one a try! You're going to love it! Login to Deals to Meals to find where you can get all of the ingredients for this recipe on sale.

Not to mention there are some GREAT holiday baking sales this week. If you need to stock up on items like butter, flour, sugar, chocolate chips, etc. this is the time to do that! Many places have butter on sale this week for only $1.99 a pound! How great is that?! Stock your freezer and save some BIG money!

Buffalo Chicken Corn Chowder

4 oz. butter
1 onion, diced
1 red bell pepper, diced
1 yellow bell pepper, diced
1/3 cup Franks hot sauce
3 boneless skinless chicken breasts, diced
8 oz. cream cheese
4 cup chicken broth
12 oz. frozen corn
1 tsp. salt, or more for flavor
1 tsp. black pepper
1-2 Tbs. parsley, chopped
2 cans white beans, drained
2 cans evaporated milk
2 cans diced tomatoes
Tortilla chips, garnish
1-2 avocados, peeled and diced, garnish

Dice the onion and bell peppers and set aside. Heat a soup pot to medium heat and then add the butter to the pan. Once the butter is melted, add the diced onion and let the onions saute until they are tender and soft. Add the bell peppers to the onions and cook for a couple more minutes while you cut the chicken. Trim off any excess fat from the chicken breasts and cut into one inch pieces. Add the chicken pieces to the soup pot and cook until they are tender and cooked most of the way through. Add the cream cheese, chicken broth, frozen corn and seasonings to the pot and bring the mixture to a simmer. Simmer for 2-3 minutes to help melt the cream cheese and then add the white beans, evaporated milk and diced tomatoes. Continue to simmer on low heat until ready to serve, and the cream cheese is completely melted. Serve with tortilla chips and diced avocados as a garnish.

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