With the weather cooling down, soup season is here and I have certainly been taking advantage of it! During the warmer summer days, making a hot soup is one of the last things that I want to do but that does not mean that I stopped dreaming up new ideas for soups to try and I now have quite the list. On the top of that list of soup ideas was a buffalo chicken chowder! The basic idea was to make a soup with all of the flavours of buffalo chicken wings, which I just cannot seem to get enough of. I started the recipe out with some chicken and then I built up the base with onions, celery, carrots and garlic where I used more celery and carrots that I usually do in a soup like this as they are often served with buffalo chicken wings. Of course we cannot forget the star of the show and that is the hot sauce that the buffalo chicken wings are covered in so I added a healthy hit of that hot sauce directly to the soup. Although I could have gone with a nice light soup I was craving something a little on the heartier side so I decided to make it in the style of a chowder where I used some flour along with some cream to thicken it and some potatoes to bulk it up. Buffalo chicken wings are often served with a creamy blue cheese dipping sauce so I finished the soup off by melting some blue cheese into it and serving it with some more crumbled on top.
ingredients2 tablespoons butter1 onion, diced2 carrots, diced2 stalks celery, diced2 cloves garlic, chopped1/4 cup flour (rice flour for gluten free)3 cups chicken broth or chicken stock1 pound cooked chicken, diced or shreddedhot 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 piecessalt and pepper to taste1 cup heavy cream1/4 cup blue cheese, crumbleddirectionsMelt 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.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, 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.Slow Cooker 1: Implement steps 1-3, place everything except the cream and cheese in the slow cooker and cook on low for 6-10 hours or high for 2-4 hours before adding the cream and cheese.Slow Cooker 2: Melt the butter in a large sauce pan over medium heat, add the flour, cook for 2-3 minutes, add the broth, place everything except the cream and cheese in the slow cooker and cook on low for 6-10 hours or high for 2-4 hours before adding the cream and cheese.Slow Cooker Option: Instead of using cooked chicken, used uncooked boneless, skinless chicken breasts or thighs, place them in the slow cooker with everything else and when done cooking, remove them, dice or shred them and return them to the soup. Similar Recipes:Ham and Potato Corn ChowderJalapeno Popper Chicken SoupBacon Double Cheeseburger SoupChicken Noodle SoupSpinach and Artichoke Dip Tortellini Soup
More buffalo chicken recipes:Cauliflower ChowderChicken Fajita SoupCreamy White Chicken ChiliCajun Sweet Potato Seafood ChowderAsiago Cauliflower and Quinoa ChowderCrispy Fried Buffalo Chicken Grilled Cheese SandwichBuffalo Chicken French BreadOne Pan 20 Minute Buffalo Chicken TortelliniChicken, Crockpot, Food, Gluten-free, Recipe, Slow Cooker, Soup
We are vegetarian, so we made it with organic vegetable broth and Morningstar veggie chicken. I had some vegetarian 'chicken' broth powder that I added as well. I was terrified it was going to be way too hot with that much hot sauce in it (I used the Frank's as well), so I dropped it a little, but not all that much. This stuff is DELICIOUS!!! I think the combination of hot sauce and melted blue cheese are what set it off and give it that buffalo chicken taste. Really, really good and will become part of our rotating menu plan now. Thanks for posting it!
The pot roast grilled cheese was amazing as well as the tomato soup. My wife had a Buffalo Chicken blue cheese melt and side salad also! Nice historic old bank across from the beautiful courthouse. Owner was very nice! Great ingredients and meal!
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We sat at the bar the bartender, Megan, was excellent. Draft beer selection was great. I had the Pulled Pork sandwich with a cup of Buffalo Chicken soup. My wife had the Mushroom Melt and a cup of Chili. We both loved our dinners. We will be back! November 2022 It's pretty pricey, but the service is great and the food is tasty, plus the portions are very generous. At times food can be slow to come out of the kitchen, but everything is hot and fresh and the taste is on point. Wait times to be seated are not ridiculous like at other restaurants.Food: 5/5 November 2022 For a Saturday night, we got seated pretty quickly. Food came out within a reasonable amount of time. The server was awesome! But the food was a bit lacking. The spinach and artichoke dip starter lacked a bit of flavor and the buffalo chicken Mac n cheese was a little over powering with the blue cheese. All in all I would still come back to try again!Vegetarian options: Alot of the menu item had vegetarian or vegan options. More Reviews(177)
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