Buffalo Corn Chowder

Buffalo Corn Chowder
  • 4Servings


  • 1 tablespoon canola oil
  • 7 tablespoons butter, including 4 tbsp. softened butter
  • 4 medium yukon gold potatoes, chopped into 1/2-inch dice (3/4 lb.)
  • 1 small red bell pepper, seeded and chopped
  • 2 - 3 small ribs celery, chopped
  • 2 carrots, chopped
  • 1 onion, chopped
  • 1 chile pepper such as fresno or jalapeno, 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
  • 1 quart chicken stock
  • 1/4 cup sriracha or hot sauce, such as Frank's RedHot, or more to taste
  • 1 cup blue cheese crumbles
  • 4 sourdough english muffins
  • 1 bunch scallions, sliced on an angle


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

In a small bowl, stir together the softened butter with the blue cheese crumbles. Turn on the broiler; toast the english muffins on both sides, then slather with the blue cheese butter.

Ladle the chowder into shallow bowls, top with scallions and serve with blue cheese-buttered english muffins alongside.