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Is soup in August not right?

Buffalo Chicken Corn Chowder with Blue Cheese Gougères |

I know that most places it is probably really hot, but it’s corn chowder and I cannot go posting corn chowder in mid December when all the fresh and pretty corn is long gone. It’s just not right.

So August it is!

I really hope you are down with this because honestly if you are not, you are kind of missin’ out

Buffalo Chicken Corn Chowder with Blue Cheese Gougères |

This soup?

Well this soup, or chowder I guess, it sort of blows my mind.

You all know how much I love buffalo anything. Just within the last few months I have posted  buffalo salmon, buffalo shrimp, buffalo quinoa, buffalo chicken quinoa and even buffalo sauce on guacamole stuffed mushrooms.  Seriously though, you have to blame my Dad and not me. The guy loves buffalo sauce, and I love to cook for others and cook their favorites.

Buffalo Chicken Corn Chowder with Blue Cheese Gougères |

Let’s put it this way, I make about two cups of buffalo sauce every few days.

It’s crazy, I know.

Buffalo Chicken Corn Chowder with Blue Cheese Gougères |

And you know how I have been telling you guys how excited I am for football season?

Yeah, well that is basically only because of the food. Football food rules and oh my gosh, I cannot wait to start overwhelming you guys with them.

Buffalo Chicken Corn Chowder with Blue Cheese Gougères |

But I promise to wait until at least mid September for all the fall foods.

I made it a goal to stay in Summer as long as possible and I am going to stick to it. No jumping seasons!

Buffalo Chicken Corn Chowder with Blue Cheese Gougères |

Ok now back to the chowder.

It is super simple and filled to the brim with corn and tons of buffalo sauce, and to be honest, you do not even need the chicken. So if chicken is not your thing just leave it out, but the bacon? The bacon is killer in this! The flavors go together so well and with the generous sprinkling of blue cheese too?

Oh so good!

Buffalo Chicken Corn Chowder with Blue Cheese Gougères |

But then you cannot forget the blue cheese gougères.

Wow, those things are amazing! I actually think mine did not properly “poof” because of the elevation I am at. Sometimes, I have issues with bread and cakes. Ugh. I need to read more about high elevation baking.

But regardless they were still incredible and surprisingly easy. Paired with the soup they were perfect!

The only thing is, they are kind of small…..

Buffalo Chicken Corn Chowder with Blue Cheese Gougères |

Buffalo Chicken Corn Chowder with Blue Cheese Gougères

Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 40 minutes
Servings: 6 Servings
Calories Per Serving: 562 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Blue Cheese Gougères

  • 1/2 cup milk may sub water
  • 1/4 cup unsalted butter cubed, 1/2 stick
  • 3/4 teaspoon freshly ground pepper
  • 1/4 teaspoon cayenne
  • 1/4 teaspoon salt
  • 2/3 cup all purpose flour
  • 3 large eggs room temperature
  • 4 ounces finely crumbled blue cheese about 1/2 cup

Buffalo Chicken Corn Chowder

  • 1 cup hot sauce plus more for serving
  • 2 tablespoons butter
  • 4 slices bacon chopped (the bacon can be left out for a vegetarian version)
  • 1 pound boneless skinless chicken breast cut into cubes (the chicken can be left out for a vegetarian version)
  • 1/2 a yellow onion chopped
  • 1 clove garlic minced or grated
  • 1/2 tablespoon smoked paprika
  • 1/4 teaspoon crushed red pepper optional
  • 4 ears fresh corn kernels cut off
  • 1 medium potato peeled and diced small
  • 1 cup cream or whole milk
  • 3-4 cups chicken stock or veggie stock
  • salt and pepper taste
  • chopped green onions fresh cilantro and blue cheese crumbles, for serving (optional)


Make the Gougères:

  • Preheat oven to 425°F. Line large rimmed baking sheet with parchment. Combine the milk, butter, pepper, cayenne and salt in heavy medium saucepan. Bring to boil over medium heat, stirring until butter is melted. Stir in flour and reduce the heat to medium-low. Stir vigorously until mixture forms large dough clumps, about 1 minute. Remove from heat and add to the bowl of a stand mixer. Beat on medium speed for 2 minutes to allow the dough to cool.
  • Meanwhile, whisk eggs in medium bowl. Transfer 1 tablespoon beaten egg to small bowl and reserve. Add 1/3 of remaining beaten eggs to dough and beat until well incorporated. Add remaining eggs, beating until eggs are completely absorbed after each addition (dough will be sticky). Beat in blue cheese. Drop tablespoons of dough onto the baking sheet, forming about 12 -15 mounds and spacing about 1 inch apart. Using a pastry brush, brush each mound with reserved egg, flattening any pointed tops. Bake gougères for 10 minutes at 425, then reduce the to 350 and baked until puffed, golden brown, and dry, about 15-20 minutes longer. They can be made ahead and rewarmed on baking sheet in 350° degree F oven until heated through, about 5 minutes. Serve warm with the chowder.

Make the chowder:

  • Melt 2 tablespoons butter in a glass measuring cup or microwave safe bowl. Add 1 cup of hot sauce (use a little less for less intense soup) and whisk until combined. Set the buffalo sauce aside.
  • Heat a medium-sized pot over medium heat. Add the bacon and cook until crispy. Remove bacon from the pan and set aside on a paper towel to drain. Drain all but 1Tbs. of the bacon fat, if you are skipping the bacon add 1 tablespoon of butter to the pan. Raise the heat to medium-high. Add the chicken to the pot and sear on all sides for 2 minutes. Add 2 tablespoons of the buffalo sauce to the chicken and cook until most of the sauce has been absorbed by the chicken, about 2 minutes. Remove the chicken from the pot and set aside. If you need to add a little oil (or bacon fat) to the pot, do so. Add the onions to the pot and sauté 5 minutes. Add the chopped potato and sauté another 5 minutes Add the garlic, paprika, crushed red pepper and a pinch of salt and pepper. Sauté another minute. Add the fresh corn to the pot and toss to combine and sauté another 5 minutes. Add the chicken broth, remaining buffalo sauce and cream or milk to the pot. Stir to combine. Keep on a low simmer for 15 minutes.
  • Ladle about half of the soup into a blender or food processor and pulse until creamy (or use an immersion blender and pulse until half the soup is creamy). Pour back into the pot and stir to combine. Taste and season with salt and pepper if desired. Add the chicken back to the pot and cook until the chicken is warm, about 5 minutes.
  • Top the chowder with the reserved bacon crumbles, the blue cheese Gougères, fresh cilantro, chopped green onions and blue cheese crumbles if desired.


Blue Cheese Gougères slightly adapted from [here. |]

Buffalo Chicken Corn Chowder with Blue Cheese Gougères |

Which means three or four are totally acceptable!

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  1. Looks perfect for the approach of autumn here in DC. Why, I wonder though, do you go to the trouble of using a mixer to make the gougeres? The original recipe (and the way I’ve always made them) is much easier…? Love your recipes, photos, cooking style!

    1. Thanks so much! I used a mixer because it seemed a litter easier to me, but please do what works best for you. Hope you love this chowder and thanks again for the kind words! 🙂

  2. I just made this and rocked dinner time for my family! HUGE success! I had to use half the hot sauce to make it palatable for all of us. Need to find a mild version of wing sauce so I can add the full cup for full flavor. Nonetheless, this is the best meal in months!! Thank you!

  3. I have seen your posts on other websites and decided to drop by yours today. Boy am I glad I did. This may be my first visit, but it won’t be my last!! This soup looks incredible!! I think it’s a sign I have to make it tomorrow as my supermarket will have chicken breasts and corn on sale.

    1. Hi Rie!!

      Thanks so much of clicking over! I am so happy you are liking my site and this recipe!! Hope you love it and turns out awesome for you! Thanks so much!

  4. This looks amazing! I wanted to let you know that I featured this today in my “What I bookmarked This Week” post and stop by and see.

  5. This looks delicious! A thought on the high-altitude gougere woes–I found that Alton Brown’s trick of putting them into a hot oven (425 degrees) to start, then turning down the heat to about 350 after they’ve cooked for a few minutes really helped give them that lift they’d been missing. (I’m at about 5000 ft above sea level.) Might be worth a try!

    1. Hi Jen! I actually did this too, but somehow blanked when typing my recipe I guess! I do think it helped a lot and I fixed my recipe. Thank you so much for pointing this out!!

  6. I am a buffalo+blue cheese freak! You’re always so creative coming up with unique recipes! I love everything about this. I know what’s going on a future menu plan!!

  7. Oh wow, this is just completely amazing. I absolutely love that you love buffalo sauce and that you made this gorgeous soup with it. We eat soup year round at our house so this is right up our alley. And those gougeres?! Perfect.

  8. The flavors you combine are just sensational, Tieghan! This chowder looks so, so scrumptious. Spicy, sweet and totally tangy. Right up my alley!

    1. Thank you! I love buffalo sauce and blue cheese. To me they just work amazingly together and the corn? Well, that I have just been putting on and with everything!

  9. This is an amazing idea, and I can’t wait to see what else you have up your sleeve for football season! I am also a football food lover… football itself? not so much. I usually putter in my kitchen while Mr. Allie and my two boys watch the games all day. 😉 Corn chowder is one of my favorite soups, and I love that you added buffalo. Pinned!

  10. Yumm! That soup looks fabulous. I love good corn chowder. I am also a huge fan of football food. I can’t wait to see what sort of good recipes you come up to share then.

  11. What a great change-up from typical buffalo sauce recipes!! I agree, using corn when it’s not August is practically sacrilege. The gougeres are the clincher on this- they look fabulous. Man I’m excited for football! Preseason is not cutting it for me yet.

  12. And I can’t wait to be overwhelmed by your football food! haha. 🙂
    Soup is totally acceptable in August. Especially when it’s been SO DARN COLD. O_O ugh.
    Anyway, this looks amazing. I love corn chowder, and pretty much anything blue cheese. <3 Pinning this! 😀

  13. I don’t care what season it is, this looks AMAZING! I think my husband would go crazy for this soup – he loves buffalo chicken anything! The gougeres are absolutely gorgoues too, I could eat a whole plate of those plain!

  14. I cannot tell you how excited I am to make this – and I’m not even a huge corn chowder fan! I know my boyfriend’s going to love this as well because he is addicted to buffalo sauce, so it’s a win-win situation 🙂

  15. This looks so hearty and delicious! I think I’m actually starting to miss fall already (I know – people will yell at me for saying that), especially when I look at soup/stew recipes!

    Great blog, I’ll be following it!

    1. I am pretty excited for fall, but am going to enjoy the last few weeks of summer!

      Thanks so much, Nadia!! So happy to have you as a new follower!

  16. Oh I am totally down with this soup in August. I don’t care if it’s 1,000 degrees outside, I’d eat a whole bowl of this. With extra gougeres, please!

  17. Hello, I am new here but so excited to try your recipes! Above, you mentioned that you make your own buffalo sauce. Would you consider posting the recipe for that sometime? I’d love to make my own as well. Thanks!

    1. Hi Katie!!

      So excited to have you as a new follower!! I have actually given a version of my recipe here in this post , but I have had a lot of request so I might do a post on it sometime!

      Thanks so much!

  18. This is so creative. I love buffalo flavored soup but incorporating the blue cheese this way is really cool.

  19. Ok I can eat soup any time of the year. This one is speaking to me now. This is definitely going to be a must try soup.

  20. I’m not sure which part of this I like the most…the soup, the gougeres or the blue cheese inside of the gougeres. It all looks and sounds fantastic!

  21. Oh yum! It’s so overcast and rainy here in Nashville today. I’d love a big bowl of this for lunch!

  22. What a clever idea putting buffalo sauce in chowder! It has been viciously hot here lately, but that wouldn’t stop me from eating a delicious bowl of this!

  23. Wow your chowder looks incredible and so do the gougeres! We love buffalo anything in our house as well and I make a Buffalo Chicken Chowder that is a must make every other week during the colder months. Definitely want to try yours!

    Happy Blogging!
    Happy Valley Chow

  24. Once I’m back at school, it is officially fall in my eyes…even though the temperature and calendar do not agree.

  25. Is that 1/4 or 1/2 cup milk when making the little bread things. Ha!!! Can’t remember how to spell it? It says1/42.

    1. There is a link to the recipe that the gougères were adapted from that calls for 1/4 white wine and 1/4 cup of water, so I am guessing that the milk (or water if subbed in) would be 1/2 cup to cover both of those.

      Hope this helps!

  26. You never cease to amaze me. You go to school, you have a large family that you cook for and still put out beautiful posts. A very talented young woman. This recipe rocks!

    1. Hi Norma! Thank you so much, but I am actually done with school 🙂

      Your words are so kind and I love reading you comments everyday!!