Buffalo Wing-Style Chicken Chowder

Marsha Gardner


A hearty and creamy chowder with all of the flavors of buffalo wings! Having lived in and around Buffalo in my youth wings are a favorite of mine. This chowder really is like the wings of my youth.

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2 Tbsp
butter, unsalted
1 lb
chicken, boneless, skinless and cut into bite size pieces
1 c
onion, diced
1 c
celery, diced
1 c
carrot, diced
2 clove
garlic, minced
2 Tbsp
all purpose flour
3 c
chicken stock
franks hot sauce to taste, i used 1/4 cup
2 large
boiling potato, peeled and cut into bite sized pieces
1 c
heavy cream
1/4 c
blue cheese, crumbled

Directions Step-By-Step

Melt the butter in a large sauce pan over medium heat.

Add the chicken and saute until golden brown, about 8-10 minutes.
Add the onion, celery and carrots and cook until tender, about 10-15 minutes.

Add the garlic and flour and cook until fragrant, about a minute.
Add the chicken broth and deglaze the pan.
Add the hot sauce and potatoes, bring to a boil, reduce the heat and simmer for 20-30 minutes.

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

About this Recipe