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Creamy Buffalo Chicken Chowder
Anne Newgent

Creamy Buffalo Chicken Chowder

A robust and flavorful chowder packed with protein that revitalizes your energy while offering comforting warmth and taste.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

  • 2 tablespoons olive oil
  • 1.5 pounds boneless, skinless chicken breasts, cooked and shredded
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon black pepper
  • 2 tablespoons unsalted butter
  • 1 large yellow onion, diced
  • 2 stalks celery, diced
  • 2 carrots, peeled and diced
  • 3 cloves garlic, minced
  • ½ cup all-purpose flour
  • 4 cups chicken broth, low sodium
  • 1 cup half-and-half
  • 1 cup Franks RedHot Original Buffalo Wing Sauce
  • ½ cup cream cheese, softened
  • ½ cup blue cheese crumbles (optional)
  • 2 tablespoons fresh parsley, chopped
  • Salt and freshly ground black pepper to taste

Method
 

  1. Heat olive oil in a Dutch oven over medium-high heat. Season chicken with garlic powder, onion powder, and black pepper. Sear chicken for 5-7 minutes per side until cooked. Remove and shred.
  2. In the same pot, melt butter. Sauté onion, celery, and carrots for 5-7 minutes. Add minced garlic and cook for another minute.
  3. Sprinkle flour over the vegetables and whisk continuously for 1-2 minutes to form a roux.
  4. Gradually add chicken broth while whisking to prevent lumps. Bring to a simmer until it thickens slightly.
  5. Reduce heat and stir in half-and-half and buffalo sauce. Add cream cheese in dollops, whisk until melted.
  6. Add shredded chicken back into the pot. Simmer for 10-15 minutes. Adjust seasonings with salt and pepper.
  7. Serve hot, garnished with parsley and optional blue cheese.

Notes

Use rotisserie chicken for quicker preparation. Store leftovers for up to 3-4 days or freeze for up to 2-3 months.