Buffalo Potato Corn Chowder
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This Buffalo Potato Corn Chowder is a hearty one-pot soup that is 100% dairy-free! Serve with your favorite toppings for a cozy dinner with some spice!
This Buffalo Potato Corn Chowder is a hearty soup with a kick! The buffalo sauce adds the spice, but don’t worry, the non-dairy milk & chunky potatoes cool everything down. You also get pops of freshness from the corn & green onions. This soup is simple (made in one pot), quick (ready in 45 minutes), and soooooo yummy! Serve with bread, chips or pita on the side for ultimate soup dipping!
Step One: Prep the Ingredients
Prep time for this soup is pretty quick. You just need to dice some veggies and round up a couple of ingredients.
Here is what you need:
- avocado oil
- yellow onion
- garlic
- jalapeño
- smoked paprika
- garlic powder
- dried parsley
- pepper
- Yukon gold potatoes – or sub another potato, I just like their creaminess!
- corn – I used frozen
- broth – I used vegan chicken broth
- buffalo sauce
- non-dairy milk – unsweetened
- corn starch
The non-dairy milk & corn starch will come into play at the end to thicken up the soup. Just dissolve the corn starch in the milk and set aside.
Step Two: Make the Soup
Once your veggies are chopped, it is time to start cooking. Heat the avocado oil in a stock pot over medium heat. Add the onion, garlic, jalapeño & dry seasonings. Stir and cook down for 2-3 minutes. Add the potatoes & corn and cook for another 2 minutes.
Pour in the broth & buffalo sauce and bring to a boil. Once boiling, cover, lower the heat and simmer for 15-20 minutes, or until the potatoes are fork tender.
Once the potatoes are fork tender, use an immersion blender to blend half of the soup until it is chunky – it doesn’t need to be smooth. Slowly whisk in the milk/corn starch mixture and stir until the soup thickens slightly.
Step Three: Serve
And that’s all there is to this soup! It really is super easy, which I love!
Ladle the soup into bowls, and add on the toppings. You can use all kinds of toppings. Some of my favorites are avocado, non-dairy yogurt, green onions (like, LOTS of green onions) and cilantro.
I also like to have a little something on the side for dipping. I like pita bread, tortilla chips or toasted bread!
Tips & Tricks
If you are sensitive to spice there are a couple of things you can do. Either remove the ribs and seeds from the jalapeño before adding it, or omit the jalapeño altogether. You can also cut the buffalo sauce to 1/3 cup.
If you don’t have an immersion blender, transfer 1/2 of the soup to a standing blender, blend it up and then add it back to the soup.
This soup is best served within 3-4 days (potatoes in soup don’t always reheat from frozen well).
Buffalo Potato Corn Chowder
Ingredients
- 2 tablespoons avocado oil
- 1 yellow onion diced
- 4 cloves garlic minced
- 1 jalapeño diced, optional
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried parsley
- 1/2 teaspoon pepper
- 1.5 pounds Yukon gold potatoes peeled & cubed
- 2 cups corn I used frozen
- 3 cups broth I used vegan chicken broth
- 1/2 cup buffalo sauce see notes
- 1.5 cups non-dairy milk unsweetened
- 2 tablespoons corn starch
- green onion, non-dairy yogurt, avocado, pita bread, tortilla chips optional toppings
Equipment
Instructions
- Heat the avocado oil in a stock pot over medium heat. Add the onion, garlic, jalapeño & dry seasonings. Stir and cook down for 2-3 minutes. Add the potatoes & corn and cook for another 2 minutes.
- Pour in the broth & buffalo sauce and bring to a boil. Once boiling, cover, lower the heat and simmer for 15-20 minutes, or until the potatoes are fork tender.
- In a bowl combine the milk & corn starch. Whisk until the corn starch has dissolved and set aside.
- Once the potatoes are fork tender, use an immersion blender to blend half of the soup until it is chunky – it doesn't need to be smooth. Slowly whisk in the milk/corn starch mixture and stir until the soup thickens slightly.
- To serve, ladle the soup into bowls and add the optional toppings.
Video
Notes
- If you are sensitive to spice there are a couple of things you can do. Either remove the ribs and seeds from the jalapeño before adding it, or omit the jalapeño altogether. You can also cut the buffalo sauce to 1/3 cup.
- If you don’t have an immersion blender, transfer 1/2 of the soup to a standing blender, blend and then add it back to the soup.
- This soup is best served within 3-4 days – potatoes in soup don’t always reheat from frozen well.
