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Buffalo Chicken Chowder

Buffalo Chicken Chowder
With the weather cooling down, soup season is here and I have certainly been taking advantage of it! During the warmer summer days, making a hot soup is one of the last things that I want to do but that does not mean that I stopped dreaming up new ideas for soups to try and I now have quite the list. On the top of that list of soup ideas was a buffalo chicken chowder! The basic idea was to make a soup with all of the flavours of buffalo chicken wings, which I just cannot seem to get enough of. I started the recipe out with some chicken and then I built up the base with onions, celery, carrots and garlic where I used more celery and carrots that I usually do in a soup like this as they are often served with buffalo chicken wings. Of course we cannot forget the star of the show and that is the hot sauce that the buffalo chicken wings are covered in so I added a healthy hit of that hot sauce directly to the soup. Although I could have gone with a nice light soup I was craving something a little on the heartier side so I decided to make it in the style of a chowder where I used some flour along with some cream to thicken it and some potatoes to bulk it up. Buffalo chicken wings are often served with a creamy blue cheese dipping sauce so I finished the soup off by melting some blue cheese into it and serving it with some more crumbled on top.

Buffalo Chicken Chowder
The buffalo chicken chowder turned out really well! A spoonful of this soup really does have all of the flavours of buffalo chicken wings and it's on the healthier side so there are less worries about having a bowl of this soup than polishing off a plate full of chicken wings. I served the soup with some carrot and celery sticks along with some crostini topped with even more melted blue cheese. I can't wait for lunch tomorrow when the leftovers are going to make my day at work!

Tip: If you are not such a fan of heat, add the hot sauce a bit at a time until you get it to where you like it!

Tip: If you are not a big fan of blue cheese, go with a mild blue cheese and use less of it, but d use some as it adds an amazing flavour to the soup.

Buffalo Chicken Chowder

Buffalo Chicken Chowder

A hearty and creamy chowder with all of the flavours of buffalo chicken wings!


Servings: makes 4 servings

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

Printable Recipe
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)
  • 3 cups chicken broth or chicken stock
  • 1 pound cooked chicken, diced or shredded
  • hot sauce to taste (I used 1/4 cup Franks Red Hot sauce)
  • 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
Directions
  1. Melt the butter in a large sauce pan over medium-high heat, add the onion, carrots and celery and cook until tender, about 8-10 minutes.
  2. Add the garlic and cook until fragrant, about a minute.
  3. Mix in the flour and let it cook for 2-3 minutes.
  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.
  5. Season with salt and pepper, mix in the cream and blue cheese and remove from heat when the cheese has melted.

Slow Cooker 1: Implement steps 1-3, place everything except the cream and cheese in the slow cooker and cook on low for 6-10 hours or high for 2-4 hours before adding the cream and cheese.
Slow Cooker 2: Melt the butter in a large sauce pan over medium heat, add the flour, cook for 2-3 minutes, add the broth, place everything except the cream and cheese in the slow cooker and cook on low for 6-10 hours or high for 2-4 hours before adding the cream and cheese.
Slow Cooker Option: Instead of using cooked chicken, used uncooked boneless, skinless chicken breasts or thighs, place them in the slow cooker with everything else and when done cooking, remove them, dice or shred them and return them to the soup.

Buffalo Chicken Recipes:
Easy Crispy Baked Buffalo WingsBuffalo Chicken DipBuffalo Roasted Cauliflower
Buffalo Chicken Potato SkinsBuffalo Chicken Deviled EggsBuffalo Chicken Chili
Buffalo Chicken Grilled Cheese SandwichBuffalo Chicken Stuffed Zucchini topped with Melted Cheddar, Bacon and an Avocado Blue Cheese DressingBuffalo Chicken Chowder
Buffalo Chicken Club SandwichBuffalo Chicken Quinoa FrittersBuffalo Chicken Burgers
Bacon Wrapped Buffalo Chicken Jalapeno PoppersBuffalo Chicken SaladBuffalo Chicken Sushi

Similar Recipes:
Jalapeno Popper Chicken Soup
Bacon Double Cheeseburger Soup
Chicken Noodle Soup
Spinach and Artichoke Dip Tortellini Soup

Looking for more soup recipes?

67 comments:

stef de fla said...

Awesome! I'm gonna try it this week.

Blog is the New Black said...

Wow- LOVE this recipe!!!

Janelle said...

Oh my gosh! This looks amazing!! I make a Blue cheese buffalo chicken recipe that I can't get enough of! This will be fun to make!

Thanks for sharing!!

Janelle http://youngcouponmama.com

Michele said...

I just ate, but my mouth is watering. Gotta try it.

Velva said...

What an interesting twist on soup. Love it.

Velva

Mommy Moment said...

I want to invite myself for supper! Looks amazing Kevin! Mmm.
~ Jody

anniebakes said...

oh yummy, kevin, this looks like a great cold weather soup! anne

Bev Weidner (Bev Cooks) said...

I have been OBSESSED with buffalo shiz, so you've just made my life.

Helen said...

Many of my favorite flavours. And it's soup!

Rosa's Yummy Yums said...

A gorgeous chowder! Really luscious looking.

Cheers,

Rosa

Macphersons said...

Looks like a great recipe. We're having a cooking demonstration of our range cookers soon, so we might just try this one out!

Joanne said...

I need to find a way to make this vegetarian...but when I do, you KNOW I'll be making it!

Allison at Novice Life said...

For real? This looks amazing!

Claudia said...

Best idea ever. And I think it would translate very well into a vegetarian soup!

Judy said...

I've just had breakfast and I already want to run to the kitchen and make this for lunch! The recipe directions are clear and concise, and your photo is dynamite!

And I have everything in the pantry, including a baguette for the blue cheese toasts. Thanks for all the hard work!

rancholyn said...

Sounds great....any suggestions for other types of cheeses to use....In my house we have blue cheese allergies.

Eri said...

Kevin this soup looks amazing! I love it!

souperior said...

Ooooooh yum! My hubby and I are addicted to buffalo wings and are eating them -I kid you not - twice or three times a week at the moment, I am gonna have to ring the changes and whip this up instead next time we have the craving!

Healthy and Homemade said...

Ohhhh yes, you'd better believe I'll be making this soon! YUM! Minus the delicious blue cheese bread =( lol

Cajunlicious said...

Kevin this looks amazing! I would have never thought to put these flavors in a chowder, but now I can't wait to try it!

Christine said...

I'm making this tonight. Can't wait! Keep it coming with the great tasting and unique recipes.

Kevin said...

rancholyn: A creamy goat cheese would be a nice replacement for the blue cheese. Otherwise a good standby is cheddar.

Jennifurla said...

Oh dang...this looks superb.

Lynn Kincaid said...

You have a serious Buffalo Chicken addiction! I reall like that about you:-)

Kevin said...

Lynn Kincaid: Yep, I am so addicted to the buffalo chicken flavour combo! :)

Dining Alone said...

Holy cow, I love all things buffalo style and this looks incredible.

Nicola @ unhip squirrel said...

I love the way you take one food and turn it into a totally different type of food. Such great ideas!

Lauren @ hey, who cut the cheese? said...

Such a neat idea! I bet it tastes really really good. Thanks!

Chris said...

Dude....dude....this brings a tear to my eye. Now give me a bowl and a nice cold beer and I'm in heaven.

Genius, Kevin.

Aimee said...

Wow!! That looks fantastic! I think I will be making that this weekend! Thanks for such a great recipe!

Anonymous said...

I like the suggestion for substituting goat cheese for the blue cheese- for those of us who really can't stand the stuff. I am going to try this soon!

Staci said...

This is delicious! Thanks for posting!

Dmarie said...

I am wild about buffalo wings. thanks for this recipe!!

sarahsic said...

Wicked good...have eaten three meals straight! Substituted potato for sweet potato and coconut milk for cream. Thank you for the wonderful recipe!

Bill Roehl said...

Excellent. Thanks for sharing.

Kelsey said...

This is going on the list! I'm making this for my parents when I go home.

muffincek said...

we love this.... lovin it in Nebraska.

Kelly @ free spirit food said...

Wow. I would have never thought to add these flavors to a soup but I love the idea!

Anonymous said...

could I use the franks red hot buffalo sauce instead of regular franks red hot sauce??

Kevin said...

Anonymous: That will work!

Anonymous said...

Over the top delish! My only suggestion is to double the recipe. Yum!

Amy H. said...

Any recommendations on substitutes for heavy cream? Sour Cream?

Kevin said...

Amy H.: Sour cream should work, just add it as you remove the pot from the heat.

JWS Interiors said...

I just made this and it came out delicious!

www.jws-interiors.com "Affordable Luxury"

Erica P said...

are you suppose to cook the chicken, celery, onion and carrots all in 2 tablespoons of butter? then add the garlic all to this 2 tablespoons of better? I just want to make sure I do this correctly! Thanks!

Kevin said...

Erica P: Yes, the 2 tablespoons of butter will be enough to cook the chicken, veggies and garlic. Enjoy!

Eva said...

We made this tonight and it was super good! My bf ate 2 1/2 bowls! Thanks for the recipe :)

Debra H. said...

This a favorite recipe at our house! We make it at least every other week in the winter time! Thanks for the amazing recipe!

Shirley said...

We are vegetarian, so we made it with organic vegetable broth and Morningstar veggie chicken. I had some vegetarian 'chicken' broth powder that I added as well. I was terrified it was going to be way too hot with that much hot sauce in it (I used the Frank's as well), so I dropped it a little, but not all that much. This stuff is DELICIOUS!!! I think the combination of hot sauce and melted blue cheese are what set it off and give it that buffalo chicken taste. Really, really good and will become part of our rotating menu plan now. Thanks for posting it!

Bill Roehl said...

Made this for a second time and used shallots instead of onion, 1.5lbs of chicken, doubled the bleu cheese and cream and then tripled the amount of hot sauce splitting them half/half with Sriracha. Beautiful.

Anonymous said...

is there any nutritional information?

Anonymous said...

LOVED this recipe, didn't change a thing, except for making 2 pots of doubled recipe...every delicious spoonful eaten by a very happy family!I personally didn't care for the flavor of potatoes with this soup, but I was outvoted as the family liked the potatoes. Thanks for sharing!

Anonymous said...

What is the name of a mild bleu cheese? I'm not a big fan of the taste of bleu cheese but would like to try it instead of the goat cheese you recommended as an alternative.

Kevin said...

Anonymous: I like a gorgonzola dolce as a mild blue cheese. If you are not a fan of blue cheese you can reduce the amount of it or omit it entirely. Enjoy!

Michele Livingood said...

Just made this and it turned out great! Thanks for the recipe.

Anonymous said...

Absolutely LOVE it! Even my 5 and 7 year old picky eaters are enjoying it! THANK YOU!

RWSmith said...

Just made a double batch that lasted us all week. What an excellent soup! Nixed the potatoes because mine went bad before I got around to the soup, but I just simmered it a bit longer to thicken without potatoes

RWSmith said...

Just made a double batch that lasted us all week. Excellent soup! We left out the potatoes because I didn't have any on hand and just simmered longer to thicken the soup without them.

sammijean said...

I just made this last night for dinner. It was delicious. There are a few in my family who are avid-buffalo chicken lovers and constantly crave the flavors. I have a few go-to recipes, but the constant dishes can make the kitchen experience a bore. I'm so glad I have found your site...I'm about to cook my way through your entire blog. I think I've made 5 things so far - all of which had been loved & devoured.

Anonymous said...

Is there anything special I should do to turn this into a crockpot recipe? Just making sure there's enough liquid, right?

~Sarah

Kevin Lynch said...

Sarah: This works really well as a crockpot recipe. You can implement steps 1-5 if you have time otherwise just throw everything but the flour, cream and cheese into the crockpot and cook on low for 6-8 hours. Mix the flour into a few tablespoons of cool water until there are no lumps and add to the pot along with the cream and cheese and cook on low until the broth thickens a bit, about 10-15 minutes.

Anonymous said...

Kevin, This soup sounds amazing. I have everything to make it except the bleu cheese. I LOVE bleu cheese! I am an hour round trip from a grocery store. I do have Marzettis low fat salad dressing. Do you think some of that would give the soup some bleu cheese taste? Thank you for the recipe.

Kevin Lynch said...

Anonymous: That should work in a pinch!

Anonymous said...

Fantastic, didn't think I liked blue cheese. Wrong, this is the best soup I've ever had. Thank you!

Anonymous said...

I LOVE, LOVE anything "buffalo" inspired. I will be definitely be making this very soon!!! Thanks for the post.

Anonymous said...

Has anyone tried this in the crockpot?

Kevin Lynch said...

Anonymous: This works in a crockpot! You can implement steps 1-5 and transfer to the crockpot or just place all of those ingredients in the crockpot and cook on high for 2-3 hours or on low for 6-8 hours. If you want the potatoes to have some bite to them add them later, an hour before being done on high of 3 hours before being done on low. Add the cream and cheese just at the end.

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