Buffalo Chicken Chowder

By KennyB07

Ingredients

• 2 tablespoons butter
• 2 tablespoons olive oil
• 2 pounds boneless, skinless chicken breasts, cubed
• 1/4 cup flour
• 1 teaspoon celery salt
• 1/8 teaspoon cayenne pepper
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 red bell peppers, chopped
• 1 cup chopped celery
• 1 teaspoon to 2 tablespoons hot sauce
• 4 cups chicken broth
• 1 (12-ounce) can evaporated milk
• 1/2 cup creamy blue cheese salad dressing
• 1/3 cup crumbled blue cheese
• 1-1/2 cups shredded Swiss cheese

Details

Servings 6
Adapted from busycooks.about.com

Preparation

Step 1

In large pot, combine butter and olive oil over medium heat. Toss the cubed chicken with flour, celery salt, and cayenne pepper. Add to butter mixture; cook and stir until chicken begins to brown. Remove chicken from pot.

Add onion and garlic to pot; cook and stir until tender, about 6-7 minutes. Return chicken to pan along with red bell peppers, celery, and hot sauce.

Stir in broth and evaporated milk; bring to a simmer. Simmer for 7-9 minutes until chicken is thoroughly cooked.

Stir in salad dressing, blue cheese, and Swiss cheese, cooking until cheeses melt and chowder is thickened.