Buffalo Chicken Chowder

Buffalo Chicken Chowder
Buffalo Chicken Chowder

PREP TIME

15

minutes

TOTAL TIME

50

minutes

SERVINGS

--

servings

PREP TIME

15

minutes

TOTAL TIME

50

minutes

SERVINGS

--

servings

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 flour (rice flour for gluten free)

  • 3

    cups chicken stock

  • hot sauce to taste (I used 1/4 cup Franks Red Hot sauce)

  • 1

    large yukon gold or other boiling potato, peeled and cut into bite sized pieces

  • salt and pepper to taste

  • 1

    cup heavy cream

Directions

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 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 remove from heat.

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