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.


★★★★★ 2 votes



  • 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

How to Make Buffalo Wing-Style Chicken Chowder


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

    Add the chicken and saute until golden brown, about 8-10 minutes.
  2. 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.
  3. 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.

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