Ingredients for Buffalo Chicken Chowder
- 2 tablespoons butter
- Onion
- Celery Ribs
- Garlic Cloves
- 2 tablespoons all-purpose flour
- Skim Milk
- Buffalo Wing Sauce
- Frozen Corn
- Cooked Chicken
- 4 ounces cream cheese, softened
- Blue Cheese
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How to Make Buffalo Chicken Chowder
- Melt butter in a large pot or Dutch oven over medium heat. Add chopped onions and celery and cook until softened, about 5-7 minutes.
- Add minced garlic and cook for another minute until fragrant.
- Reduce heat to low. Whisk in flour and cook for 1-2 minutes, stirring constantly, until a smooth paste forms. Do not brown.
- Gradually whisk in milk until smooth. Add buffalo wing sauce, frozen corn, shredded chicken, and softened cream cheese.
- Bring the mixture to a simmer over medium heat, stirring occasionally, until the cream cheese is melted and the soup has thickened slightly (about 5-7 minutes).
- Season with salt and pepper to taste.
- Serve hot, topped with crumbled bleu cheese.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
8g
Fat
54g
Carbs
10g
