Buffalo Wing Chowder

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Ahh, chowder season.  I’m in love, and not just because I love chowder.

I can barely control my feet as they do a little happy dance every time they snuggle into my wool socks.

If you’re a pumpkin spice fan, have you had your first pumpkin spice coffee of the season yet?  I’m holding out for my birthday (at the end of this month), but I can’t wait.

Back to chowder season.I made this soup for the first time last winter; then it made it’s way to our table again last weekend when we had guests coming over for a casual dinner.  We started the meal with a fall-inspired salad…sliced pear, crumbled blue cheese, and pecans with homemade cranberry-apple vinaigrette on a bed of mixed field greens.  This soup was our main dish, along with some crusty bread.  Pumpkin custard and hot coffee rounded out the evening perfectly.

Buffalo Wing Chowder (Adapted from my recipe for White Cheddar Chowder)

Serves 4 to 6

2 tablespoons butter

1 tablespoon canola oil

1 medium onion, finely diced

2 large ribs celery (including leafy green tops), finely diced

2 medium carrots, scrubbed and shredded

2 large cloves garlic, minced

1 bay leaf

1/3 cup all-purpose flour

2 cups low-sodium chicken or vegetable stock

2 cups reduced-fat milk

2 teaspoons Worcestershire sauce

1 teaspoon Dijon mustard

1/4-1/2 cup hot sauce, like Frank’s RedHot (more or less to taste)

1/2 teaspoon salt

1/8 teaspoon black pepper

6 oz sharp cheddar, shredded

2 cups cooked, cubed chicken breast

3 tablespoons crumbled blue cheese (for garnish)

2 scallions, white and green parts, thinly sliced (for garnish)

In a 3-quart pot, heat the butter and oil over medium heat; add the onion and celery and sauté until the veggies are softened but not browned, about 5 to 7 minutes.  Add the shredded carrot, garlic, and bay leaf, and sauté until the carrot starts to soften and the garlic is fragrant, about 1 to 2 minutes.

Stir in the flour and cook 2 minutes, then gradually whisk in the chicken stock, milk, Worcestershire, Dijon, hot sauce, salt, and pepper.  Stirring frequently, bring the soup up to a boil over medium heat, then turn heat down and simmer 10 minutes.  Turn off heat and whisk in the cheese, and then stir in the chicken.  Taste and season with additional salt, pepper, and hot sauce as desired.

Serve with blue cheese and scallion sprinkled on top, with additional hot sauce if desired.



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Hello! I’m Faith and I write An Edible Mosaic. This is my recipe collection of international favorites and updated American classics, with an emphasis on seasonal dishes. I focus on real foods that sustain body and mind, bring people together, and make a house a home. Welcome to my mosaic of recipes.

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