• RECIPES

Recipe Directions

1. For the buffalo sauce: Melt the butter in a small saucepan and mix with the hot sauce. Set the sauce aside.

2. Heat a medium-sized saucepan over medium heat. Pour a little of the oil in the pan and increase the heat to medium to high. Add the chicken to the pot and brown it on all sides for 2 minutes. Add 2 tablespoons of buffalo sauce to the chicken and cook together for about 2 minutes. Remove the chicken from the pot and set aside. Add the remaining oil to the pot. Put the onion in the pot and sauté for 2 minutes. Add the potato and sauté for another 3 minutes. Add the garlic, the paprika, the boukovo and a pinch of salt and pepper. Saute for another minute. Add the fresh corn to the pot, stir and sauté for another 2 minutes. Add the water, the broth and the milk to the pot. Stir to homogenize the ingredients. Simmer for 15 minutes.

3. Transfer about half of the soup to a blender and beat until creamy. Pour back into the pot and stir to homogenize the ingredients. Add the chicken back to the pot and cook until the chicken is warm, about 5 minutes. Divide the soup in a bowl and finish with the fresh coriander, the chopped green onions, the blue cheese and the rest of the buffalo sauce.