Kickin’ Buffalo Chicken Chowder

Rating 100

There are all kinds of soups out there; from broccoli cheddar to Italian Wedding; but nobody has thought of a buffalo chicken chowder! Luckily for myself and any buffalo chicken lover to come across this recipe, the wait is over!  I’ve found an awesome buffalo chicken chowder recipe on Food 2 Fork and after making it, I had to share it with everyone on Not My Mama’s Recipes. This chowder is not only easy to make, but it has quite the flavor kick. I hope you enjoy it!

Kickin’ Buffalo Chicken Chowder

Buffalo Chicken Chowder | Not My Mama's Recipes
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Kickin' Buffalo Chicken Chowder
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
 

Delicious chowder with all of the kick of buffalo chicken!

Course: Main Course
Cuisine: American
Servings: 4 People
Calories: 390 kcal
Author: Cole Dubois
Ingredients
  • 2 tablespoons butter
  • 1 whole onion diced
  • 2 whole carrots diced
  • 2 whole stalks celery diced
  • 2 cloves garlic chopped
  • 1/4 cup flour (rice flour for gluten free)
  • 3 cups chicken broth or chicken stock
  • 1 pound cooked chicken diced or shredded
  • hot sauce to taste (I used 1/4 cup Franks Red Hot sauce)
  • 1 whole large yukon gold or other boiling potato peeled and sliced
  • salt and pepper to taste
  • 1 cup heavy cream
  • 1/4 cup blue cheese crumbled
Instructions
  1. Melt the butter in a large sauce pan over medium-high heat, add the onion, carrots and celery and cook until tender, about 8-10 minutes.
  2. Add the garlic and cook until fragrant, about a minute.
  3. Mix in the flour and let it cook for 2-3 minutes.
  4. Add the chicken broth, chicken, hot sauce and potatoes, bring to a boil, reduce the heat and simmer until the potatoes are tender, about 10-15 minutes.
  5. Season with salt and pepper, mix in the cream and blue cheese and remove from heat when the cheese has melted.
Slow Cooker Options
  1. Slow Cooker 1: Implement steps 1-3, place everything except the cream and cheese in the slow cooker and cook on low for 6-10 hours or high for 2-4 hours before adding the cream and cheese.
  2. Slow Cooker 2: Melt the butter in a large sauce pan over medium heat, add the flour, cook for 2-3 minutes, add the broth, place everything except the cream and cheese in the slow cooker and cook on low for 6-10 hours or high for 2-4 hours before adding the cream and cheese.
  3. Slow Cooker Option: Instead of using cooked chicken, used uncooked boneless, skinless chicken breasts or thighs, place them in the slow cooker with everything else and when done cooking, remove them, dice or shred them and return them to the soup.

View the full recipe: Closet Cooking

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