Buffalo Chicken Chowder

By á-46868

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

Details

Preparation time 15mins
Cooking time 50mins

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 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.