Buffalo Chicken Chowder from Closet Cooking

A hearty and creamy chowder with all of the flavours of buffalo chicken wings!


Servings: makes 4 servings

Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Ingredients
  • 2 tablespoons butter
  • 1 pound chicken, cut into bite sized pieces
  • 1 onion, diced
  • 2 carrots, diced
  • 2 stalks celery, diced
  • 2 cloves garlic, chopped
  • 1/4 cup flour (rice flour for gluten free)
  • 3 cups chicken stock
  • hot sauce to taste (I used 1/4 cup Franks Red Hot sauce)
  • 1 large yukon gold or other boiling potato, peeled and cut into bite sized pieces
  • salt and pepper to taste
  • 1 cup heavy cream
  • 1/4 cup blue cheese, crumbled
Directions
  1. Melt the butter in a large sauce pan over medium heat, add the chicken and saute until golden brown, about 8-10 minutes.
  2. Add the onion, carrots and celery and cook until tender, about 10-15 minutes.
  3. Add the garlic and cook until fragrant, about a minute.
  4. Mix in the flour and let it cook for 2-3 minutes.
  5. Add the chicken broth and deglaze the pan.
  6. Add the hot sauce and potatoes, bring to a boil, reduce the heat and simmer until the potatoes are tender, about 10-15 minutes.
  7. Season with salt and pepper, mix in the cream and blue cheese and remove from heat when the cheese has melted.
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