Rich and Creamy Buffalo Wing Chowder

Kelly Williams


My own little twist on Buffalo Wings! We eat a LOT of soups here during the wintertime, and this one will definitely warm you up! Enjoy! :)


★★★★★ 2 votes

15 Min
30 Min


  • 1
    small onion, chopped
  • 2
    ribs of celery, sliced
  • 1/4 cup
  • 1/4 cup
  • 3/4 cup
  • 3/4 cup
    chicken broth, 1/4 cup more if you prefer a thinner soup
  • 2 cups
    diced cooked chicken breast meat, or rotisserie chicken
  • 1/4-1/2
    cup frank's hot sauce or buffalo wing sauce, to taste
  • 2 oz.
    cream cheese, diced
  • 2 oz.
    velveeta cheese, diced
  • 1/2 tsp.
    dried parsley flakes
  • 1/2 tsp.
    cayenne powder
  • 1/2 tsp.
    celery salt
  • 1/4 tsp.
    garlic powder
  • 1/8 tsp.
  • ·
    *more salt to taste, about a 1/4 tsp. more if needed
  • ·
    *about 1 cup crumbled blue cheese for topping
  • ·
    *4-6 small celery sticks with tops

How to Make Rich and Creamy Buffalo Wing Chowder


  1. In 2 quart saucepan over medium heat, sauté onions and celery in butter 'til softened. Stir flour into pan. Cook and stir 1-2 minutes over low heat, do not brown. Slowly whisk in milk and broth. Stir in rest of ingredients and simmer over low heat 'til cheeses are melted. Serve topped with crumbled blue cheese, and a celery stick inserted in bowl. (Can also serve with extra hot sauce and a little sour cream if preferred.) Enjoy!

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