Buffalo Chicken Chowder

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Buffalo Chicken Chowder

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.

(Speaking of chowder season, 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 though.

Buffalo Chicken Chowder 2

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.

If you like Buffalo chicken, you’ll love the kick of spice in this chowder that’s balanced by the creamy broth and blue cheese garnish. I added carrot and celery, which I always munch on along with Buffalo wings so you get the full Buffalo experience, but in the form of a comforting bowl of soup instead of as finger food.

Buffalo Chicken Chowder 3

Buffalo Chicken Chowder

Prep Time: 20 minutes

Cook Time: 20 minutes

Yield: 4 to 6 servings

Ingredients

  • 2 tablespoons butter
  • 1 tablespoon light olive 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 (or rotisserie chicken)
  • 3 tablespoons crumbled blue cheese (for garnish)
  • 2 scallions, white and green parts, thinly sliced (for garnish)

Instructions

  1. 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.
  2. 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 the heat off and whisk in the cheese, and then stir in the chicken. Taste and season with additional salt, pepper, and hot sauce as desired.
  3. Serve with blue cheese and scallion sprinkled on top, with additional hot sauce if desired.

Notes

Recipe adapted from my recipe for White Cheddar Chowder.

http://www.anediblemosaic.com/buffalo-chicken-chowder/

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Comments

  1. says

    Being from Buffalo, I’m usually pretty skeptical of recipes that say they are “Buffalo” chicken; however, this chowder looks delicious. Plus, using Franks and blue cheese makes it very Buffalo! :-) I may have to give this a try – looks great!

  2. says

    I’m pretty obsessed with all things Buffalo chicken, and as a native New Englander, chowder tops my list of things I love. This is a fantastic recipe! Your menu from last weekend sounds awesome :) Perfect start to fall!

  3. says

    This is so original! Peter loves Frank’s, and I bet he would love this. It’s definitely getting to be the chowder time of year — I hear our soup pot calling my name! ;)

    • says

      Katie, Love that you’re a Buffalonian too! Yup, most places I get wings around here actually serve them with both carrot and celery sticks…but the celery just feels like it belongs more. And it’s always the first to go! :)

    • says

      Lynn, Love the idea of ranch crumbles! If you don’t like blue cheese you could use whatever cheese you like to top it (maybe some shredded cheddar, since that’s what’s in the soup?) or just leave it off the top. Hope you enjoy it!

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