Buffalo Chicken Chowder

Name: Buffalo Chicken Chowder
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 4
Cuisine: Global
Ingredients: 59 milliliters blue cheese, crumbled; 2 Tbsps butter; 2 carrots, diced; 2 stalks celery, diced; 710 milliliters chicken broth or chicken stock; 2 cloves garlic, chopped; 59 milliliters flour (rice flour for gluten free); 237 milliliters heavy cream; 59 milliliters hot sauce to taste (I used Franks Red Hot sauce); 1 onion, diced; 4 servings salt and pepper to taste; 454 grams cooked chicken, diced or shredded; 1 large yukon gold or other boiling potato, peeled and cut into bite sized pieces

You can never have too many main course recipes, so give Buffalo Chicken Chowder a try. This recipe serves 4. This recipe covers 27% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free recipe has 639 calories, 42g of protein, and 42g of fat per serving. From preparation to the plate, this recipe takes approximately 35 minutes. If you have flour, salt and pepper, chicken stock, and a few other ingredients on hand, you can make it.

Instructions

Melt the butter in a large sauce pan over medium-high heat, add the onion, carrots and celery and cook until tender, about 8-10 minutes.

Ingredients you will need

Carrot

Butter

Celery

Onion

Sauce

Equipment you will use

Sauce Pan

Add the garlic and cook until fragrant, about a minute.

Ingredients you will need

Garlic

Mix in the flour and let it cook for 2-3 minutes.

Ingredients you will need

All Purpose Flour

Add the chicken broth, chicken, hot sauce and potatoes, bring to a boil, reduce the heat and simmer until the potatoes are tender, about 10-15 minutes.Season with salt and pepper, mix in the cream and blue cheese and remove from heat when the cheese has melted.

Ingredients you will need

Salt And Pepper