Soups are definitely a favorite of mine. Even when it’s warm out like it was today. I don’t know, there’s just something so wonderfully yummy about a good soup. And this Buffalo Chicken Chowder is most certainly what I would call yummy. Especially if you like a little spice!
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 broth or chicken stock
1/4 cup Franks Red Hot sauce (taste before using the entire 1/4 cup)
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
Step 1: Melt the butter in a large pot over medium heat, add the chicken and saute until golden brown, about 8-10 minutes. Remove chicken from pan and set aside.
Step 2: Add the onion, carrots and celery and cook until tender, about 10-15 minutes.
Step 3: Add the garlic and cook until fragrant, about a minute.
Step 4: Mix in the flour and let it cook for 2-3 minutes.
Step 5: Add the chicken broth and deglaze the pan.
Step 6: Add the cooked chicken you set aside, the hot sauce and potatoes. Bring to a boil. Reduce heat and simmer until the potatoes are tender, about 10-15 minutes.
Step 7: Season with salt and pepper, mix in the cream and blue cheese and remove from heat when the cheese has melted.
Servings: makes 4 servings
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Both The Hubby and I agree, this is one of our new favorite soups. Hope you enjoy!
Thanks for stopping by!