Buffalo Chicken Chowder

Name: Buffalo Chicken Chowder
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 2 tablespoons butter; 1 onion, diced; 2 carrots, diced; 2 stalks celery, diced; 2 cloves garlic, chopped; 1/4 cup flour (rice flour for gluten-free); 4 cups chicken broth (or chicken stock); 1 pound cooked chicken, diced or shredded; 1/4 cup hot sauce (such as Franks Red Hot); 1 large yukon gold (or other boiling potato), peeled and cut into bite sized pieces; salt and pepper to taste; 1 cup heavy cream (or milk); 1/4 cup blue cheese, crumbled (optional); 2 tablespoons butter; 1 onion, diced; 2 carrots, diced; 2 stalks celery, diced; 2 cloves garlic, chopped; 1/4 cup flour (rice flour for gluten-free); 4 cups chicken broth (or chicken stock); 1 pound cooked chicken, diced or shredded; 1/4 cup hot sauce (such as Franks Red Hot); 1 large yukon gold (or other boiling potato), peeled and cut into bite sized pieces; salt and pepper to taste; 1 cup heavy cream (or milk); 1/4 cup blue cheese, crumbled (optional)

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Prep Time: 10

Cook Time: 25

Total: 35

Servings: 44

Instructions

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Step 1

Melt the butter in a large saucepan over medium-high heat, add the onion, carrots and celery and cook until tender, about 8-10 minutes.

Step 2

Add the garlic and cook until fragrant, about a minute.

Step 3

Mix in the flour and let it cook for 2-3 minutes.

Step 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.

Step 5

Season with salt and pepper, mix in the cream and blue cheese and remove from heat when the cheese has melted.

Step 6

Melt the butter in a large saucepan over medium-high heat, add the onion, carrots and celery and cook until tender, about 8-10 minutes.

Step 7

Add the garlic and cook until fragrant, about a minute.

Step 8

Mix in the flour and let it cook for 2-3 minutes.

Step 9

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.

Step 10

Season with salt and pepper, mix in the cream and blue cheese and remove from heat when the cheese has melted.

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