Buffalo Chicken Bacon Corn Chowder

Buffalo Chicken Bacon Corn Chowder

PREP TIME:  20 minutes COOK TIME: 35 minutes TOTAL TIME: 55 minutes SERVES: 4 The Parts: •  1 cup corn kernels •  2-4 chicken thighs •  1 large sweet potato, peeled, chopped •  1 red onion – or - 2 large shallots, chopped •  2 cloves garlic, diced •  6 ounces bacon chopped chunky •  4 cups chicken stock •  3 tablespoons buffalo/hot  sauce  •  1/4 – ½ cup coconut milk •  1/2 teaspoon smoked paprika •  1/2 teaspoon crushed red pepper flakes •  Blue cheese, crumbled (for serving) Optional: Added to potato, corn mixture ½ cup finely chopped cauliflower 1 large handful of arugula

The Process: In an oiled (coconut oil or olive oil) fry pan cook chicken thighs thoroughly but not to ‘dry’. Chop to ½ inch cubes/pieces and set aside. *Note: you can season the chicken with a few tsp buffalo sauce to add the ‘heat’. Add chopped bacon slices to a stock pot over medium heat. Cook for 10 minutes, turning half way, or until cooked through. Pull bacon from pot and drain on a paper towel; leave grease in pot.  Add sweet potato, onion, garlic,  smoked/hungarian paprika and  crushed red pepper flakes to pot.  Cook for 3 minutes, stirring constantly to allow flavors to integrate. Add chicken stock, buffalo sauce, and corn. Reduce heat, cover and simmer for 20- 25 minutes or until sweet potatoes  are soft.  Add coconut milk and bring to up to medium heat. Use a stick blender in the pot to blend until puree or consistency of your choice – chicken can be chopped and added after this step or added and pureed in. (or Pour half of the chowder into a blender and blend for several seconds on high - its hot!. Return to pot).  Dish into individual bowls and garnish with blue cheese and/or bacon crumbles, arugula or taco chip crumbs.