Buffalo Chicken Chowder

By ShoDav

Ingredients

• 2 tablespoons butter
• 1 pound chicken, cut into bite sized pieces
• 1 onion, diced
• 2 carrots, diced
• 2 stalks celery, diced
• 2 cloves garlic, chopped
• 1/4 cup white whole wheat flour
• 3 cups chicken broth or chicken stock
• 1/4 cup Franks Red Hot Buffalo sauce (more to taste)
• 1 large sweet potato, peeled and cut into bite sized pieces
• salt and pepper to taste
• 1 cup half and half
• 1/4 cup blue cheese, crumbled

Details

Servings 4
Preparation time 15mins
Cooking time 50mins
Adapted from closetcooking.com

Preparation

Step 1

Melt the butter in a large sauce pan over medium heat, add the chicken and saute until golden brown, about 8-10 minutes.

Add the onion, carrots and celery and cook until tender, about 10-15 minutes.

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

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

Add the chicken broth and deglaze the pan.

Add the buffalo sauce and sweet potato, bring to a boil, reduce the heat and simmer until the potato is tender, about 10-15 minutes.

Season with salt and pepper, mix in the half and half and blue cheese and remove from heat when the cheese has melted.

Note: Serves well with crusty whole grain bread.