Buffalo Chicken Chowder
thick, rich, creamy, hearty, and flavorful, this chowder is easy to make and delicious finished with crumbled blue cheese and chopped bacon.
- 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.