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You’re going to love this creamy, hearty, flavorful and delicious Buffalo Chicken Chowder!
We often talk about comfort food here on SRFD, and this chowder is a great example. It’s homey, filling, rich, flavorful and super comforting, making it a perfect choice on cold winter days. Comfort food might also be a dish or dessert that reminds us of home, like classic Apple Pie here in the United States. Buffalo Chicken Chowder may be a ‘newer’ concept, but chowder is not. Always rich and hearty and filled with potatoes, chowder has been around for more than 250 years. Chowders are often seasoned with fish or seafood and typically include cream or milk. Potatoes help thicken the soup, but a roux is sometimes used too. We’ve added a little cornstarch to our chowder but if you prefer a thinner soup, please omit.
The base of this soup is the same as you would find when making a New England style Clam Chowder or our Salmon Chowder. We use chicken broth in place of clam juice, and chicken instead of fish or seafood. We’ve also added a hefty 1/4 cup of hot sauce giving this soup plenty of zing and personality!
To carry on the Buffalo Chicken theme, we’ve garnished the chowder with crumbled blue cheese which melts into the soup adding tang and creaminess. We also like to add a little bacon on top, a little extra drizzle of hot sauce and finish with plenty of fresh ground black pepper.
If you’re a fan of Buffalo Chicken, you’ll love the flavor of this easy chowder. We toss the cooked chicken in the hot sauce before adding to the soup ensuring each bite of chicken has plenty of buffalo flavor. Adjust the heat by adding more or less hot sauce according to your preference. We find that 1/4 cup is just about right for us but I recommend starting with 2 tablespoons and work your way up. However, if you’ve eaten buffalo chicken wings and love the flavor, 1/4 cup won’t bother you at all!
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- 3 cups diced or shredded, cooked chicken breasts
- 1/4 cup Buffalo sauce (I use Frank’s)
- 4 strips bacon
- 3 stalks celery, chopped
- 1 large onion, chopped
- 1 garlic clove, minced
- 4 small potatoes, peeled and cubed
- 3 cups chicken broth, low sodium
- 1 teaspoon freshly ground pepper
- 3 tablespoons cornstarch
- 2 cups half-and-half, divided
- blue cheese, crumbled
- chopped, cooked bacon
- chopped parsley leaves
- Ranch dressing
- Hot sauce
- In a large bowl toss the chicken together with the Buffalo sauce. Set aside.
- In a Dutch oven, cook the bacon until crisp. Remove to a paper towel to drain. Set aside. Remove all but 2 tablespoons of the bacon grease. Sauté the celery and onion in the bacon drippings until tender. Add the minced garlic and cook for another minute or two or until fragrant. Add the potatoes, chicken broth and pepper. Bring the soup to a boil. Reduce the heat, and simmer uncovered for 20-25 minutes or until potatoes are tender.
- In a small bowl whisk the cornstarch into 1 cup of the half-and-half until blended. Gradually stir the mixture into the soup. Bring it to a boil again and cook for another 2 minutes, stirring constantly, until thickened.
- Stir in the chicken, any remaining hot sauce and the last one cup of half-and-half. Heat the chowder until steaming but not boiling. Check the seasoning and add salt, pepper and more hot sauce if desired.
- Crumble each bowl with reserved chopped bacon and blue cheese. Ranch dressing is a great substitute for the blue cheese if preferred.
We adore the flavor of Buffalo Chicken Wings and have incorporated this obsession into some great recipes. Check out our popular Buffalo Chicken Roll Up Appetizers, and these super juicy Grilled Buffalo Chicken Burgers topped with blue cheese. For a twist on Buffalo Chicken and chowder, check out our football friendly Buffalo Chicken Potato Skins with Blue Cheese Dip. Hearty and easy to make ahead just in time for the big game.
Thanks so much for stopping by and Happy New Year! Tricia