BUFFALO CHICKEN CHOWDER RECIPES RECIPES

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BUFFALO CHICKEN CHOWDER RECIPE - FOOD.COM



Buffalo Chicken Chowder Recipe - Food.com image

I love every twist on Buffalo Chicken that I can find, and I love soups, so when I heard of one of my favorite restaurants selling Buffalo Chicken Chowder as their special I just had to try to make my own.

Total Time 35 minutes

Prep Time 15 minutes

Cook Time 20 minutes

Yield 9 cup, 6 serving(s)

Number Of Ingredients 11

2 tablespoons butter
1 small onion, chopped
4 celery ribs, chopped
2 garlic cloves, minced
1/4 cup flour
3 cups skim milk
3/4-1 cup buffalo wing sauce, I suggest Frank's (more or less depending on taste)
1 1/2 cups frozen corn
2 cups diced cooked chicken (about 1 lb)
8 ounces cream cheese (I use reduced fat)
crumbled blue cheese

Steps:

  • Sauté onions and celery in butter in a large pot until tender.
  • Add garlic and cook for another minute.
  • Reduce heat and stir in flour, cook for 1-2 minutes. Do not brown.
  • Add milk, wing sauce, corn, chicken and cream cheese and bring to a simmer. Cook until cheese is melted and soup has thickened.
  • Serve topped with bleu cheese crumbles.

Nutrition Facts : Calories 393.8, FatContent 20.9, SaturatedFatContent 10.9, CholesterolContent 89.3, SodiumContent 287.5, CarbohydrateContent 31.7, FiberContent 2.8, SugarContent 2.2, ProteinContent 22.2

BUFFALO CHICKEN CHOWDER | KATE'S RECIPE BOX



Buffalo Chicken Chowder | Kate's Recipe Box image

Provided by KATERECIPEBOX.COM

Total Time 1 hours

Prep Time 10 minutes

Cook Time 50 minutes

Yield 4

Number Of Ingredients 13

2 Tablespoons butter
1 lb. chicken, cut into bite sized pieces
1 large onion, diced
1 cup celery, diced
1 cup carrot, diced
2 cloves garlic, chopped
2 Tablespoons flour
3 cups chicken broth
1/4 cup buffalo wing sauce
1 large Yukon gold potato, peeled and cut into bite sized pieces
Salt and pepper, to taste
1 cup heavy cream
1/4 cup blue cheese crumbles, optional for topping

Steps:

  • In a large sauce pan, melt the butter then add the chicken. Sauté until chicken is golden brown, about 10 minutes, then add the onion, celery, and carrots to the pan.
  • Cook until the vegetables are tender, about another 10 minutes, then stir in the garlic and flour. Cook for another minute.
  • Stir in the chicken broth and scrape up any browned bits from the bottom of the pan.
  • Stir in the buffalo sauce and potato and bring to a boil. Reduce heat to simmer and cook for 20-30 minutes, until the potato is tender.
  • Stir in the cream and season to taste with salt and pepper.
  • Serve topped with blue cheese crumbles, if desired.

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