Buffalo Chicken Chowder Recipes
BUFFALO WING-STYLE CHICKEN CHOWDER
A hearty and creamy chowder with all of the flavors of buffalo wings! Having lived in and around Buffalo in my youth wings are a favorite of mine. This chowder really is like the wings of my youth.
Provided by Marsha Gardner
Categories Cream Soups
Number Of Ingredients 12
Steps:
- 1. Melt the butter in a large sauce pan over medium heat. Add the chicken and saute until golden brown, about 8-10 minutes.
- 2. Add the onion, celery and carrots and cook until tender, about 10-15 minutes. Add the garlic and flour and cook until fragrant, about a minute.
- 3. Add the chicken broth and deglaze the pan. Add the hot sauce and potatoes, bring to a boil, reduce the heat and simmer for 20-30 minutes. Season with salt and pepper, mix in the cream and blue cheese and remove from heat when the cheese has melted.
BUFFALO CHICKEN CHOWDER
I love every twist on Buffalo Chicken that I can find, and I love soups, so when I heard of one of my favorite restaurants selling Buffalo Chicken Chowder as their special I just had to try to make my own.
Provided by lindseycore
Categories Chowders
Time 35m
Yield 9 cup, 6 serving(s)
Number Of Ingredients 11
Steps:
- Sauté onions and celery in butter in a large pot until tender.
- Add garlic and cook for another minute.
- Reduce heat and stir in flour, cook for 1-2 minutes. Do not brown.
- Add milk, wing sauce, corn, chicken and cream cheese and bring to a simmer. Cook until cheese is melted and soup has thickened.
- Serve topped with bleu cheese crumbles.
Nutrition Facts : Calories 393.8, Fat 20.9, SaturatedFat 10.9, Cholesterol 89.3, Sodium 287.5, Carbohydrate 31.7, Fiber 2.8, Sugar 2.2, Protein 22.2
BUFFALO WING CHOWDER
My own twist on Buffalo Wings! We eat a LOT of soups here during the winter, this one will definitely warm you up!
Provided by Wildflour
Categories Chowders
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- In 2 quart saucepan over medium heat, sauté onions and celery in butter 'til softened.
- Stir flour into pan.
- Cook and stir 1-2 minutes over low heat, do not brown.
- Slowly whisk in milk and broth.
- Stir in rest of ingredients and simmer over low heat 'til cheese is melted.
- Serve topped with crumbled bleu cheese, and a celery stick inserted in bowl.
Nutrition Facts : Calories 380.2, Fat 24.4, SaturatedFat 13.7, Cholesterol 111.8, Sodium 881.9, Carbohydrate 13.7, Fiber 0.9, Sugar 3.6, Protein 25.8
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BUFFALO CHICKEN CHOWDER - SAVING ROOM FOR DESSERT
From savingdessert.com
Reviews 36Category SoupServings 6Estimated Reading Time 4 mins
- In a Dutch oven, cook the bacon until crisp. Remove to a paper towel to drain. Set aside. Remove all but 2 tablespoons of the bacon grease. Sauté the celery and onion in the bacon drippings until tender. Add the minced garlic and cook for another minute or two or until fragrant. Add the potatoes, chicken broth and pepper. Bring the soup to a boil. Reduce the heat, and simmer uncovered for 20-25 minutes or until potatoes are tender.
- In a small bowl whisk the cornstarch into 1 cup of the half-and-half until blended. Gradually stir the mixture into the soup. Bring it to a boil again and cook for another 2 minutes, stirring constantly, until thickened.
- Stir in the chicken, any remaining hot sauce and the last one cup of half-and-half. Heat the chowder until steaming but not boiling. Check the seasoning and add salt, pepper and more hot sauce if desired.
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BUFFALO CHICKEN CORN CHOWDER - HOST THE TOAST
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Reviews 3Estimated Reading Time 3 minsCategory MainTotal Time 1 hr 15 mins
- Heat a medium-sized pot over medium heat and cook the bacon until crispy. Remove the bacon from the pot and set it on a paper towel lined plate to drain.
- Pour in 2 tablespoons of the hot sauce and cook the chicken until it has absorbed most of the sauce. Remove the chicken from the pot and set it aside.
- Add the onions, celery, and carrots to the pot and saute until the onions are almost translucent, about 5 minutes. Add the chopped potato and saute another 5 minutes. Add the garlic, paprika, and a pinch of salt and pepper and saute until the garlic becomes fragrant, about one more minute.
SLOW COOKER BUFFALO CHICKEN CHOWDER - WHOLESOMELICIOUS
From wholesomelicious.com
5/5 (4)Total Time 6 hrs 5 minsCategory Main Course, SoupCalories 308 per serving
- Place chicken in the bottom of your slow cooker. Add rice, vegetables, and top with broth and buffalo sauce.
- Set your slow cooker to low and cook for 4-6 hours, or until chicken can be easily shredded and rice is cooked through.
- Serve immediately. Optional (but tasty) to add some shredded cheddar or blue cheese crumbles.
BUFFALO CHICKEN CORN CHOWDER WITH BLUE CHEESE GOUGèRES ...
From halfbakedharvest.com
3.6/5 (75)Total Time 1 hr 40 minsCategory Bread, SoupCalories 562 per serving
- Preheat oven to 425°F. Line large rimmed baking sheet with parchment. Combine the milk, butter, pepper, cayenne and salt in heavy medium saucepan. Bring to boil over medium heat, stirring until butter is melted. Stir in flour and reduce the heat to medium-low. Stir vigorously until mixture forms large dough clumps, about 1 minute. Remove from heat and add to the bowl of a stand mixer. Beat on medium speed for 2 minutes to allow the dough to cool.
- Melt 2 tablespoons butter in a glass measuring cup or microwave safe bowl. Add 1 cup of hot sauce (use a little less for less intense soup) and whisk until combined. Set the buffalo sauce aside.
SPICY BUFFALO CHICKEN CHOWDER | 12 TOMATOES
From 12tomatoes.com
4.8/5 (6)Estimated Reading Time 2 minsServings 8Total Time 45 mins
- Whisk hot sauce into softened cream cheese until smooth and creamy. Set aside until ready to use.
- Melt butter in a large stock pot over medium-high heat and sauté 2 ribs celery, potatoes and onion until softened. Season with salt and pepper.
- Add tomato paste and cook, stirring until it mixes in with the vegetables, 1-2 minutes. Stir in chicken broth and bring to a boil, then reduce heat to low and stir in hot sauce cream cheese mixture, mixing until smooth and combined.
- Add chicken to soup and stir in heavy cream. Taste and adjust seasoning, if necessary. Cook on low for another 5 minutes, or until heated through, then ladle into serving bowls.
BUFFALO CHICKEN SOUP (PALEO/WHOLE30) - EAT THE GAINS
From eatthegains.com
5/5 (23)Total Time 45 minsCategory Main CourseCalories 236 per serving
- Heat a large dutch oven or nonstick pot over medium heat. Add ghee and let it get hot, about 30 seconds. Add garlic and saute for 1-2 minutes until fragrant. Add onion, carrots, celery, and salt and pepper and saute for 3-4 minutes until slightly softened.
- Add diced potatoes and mix well to combine. Then add the chicken breasts (keep them whole) and the quartered potatoes on top (do not mix them, but just layer them on top). Add your broth and make sure everything is covered. Place the lid on the pot and let simmer, untouched, over medium to medium-low heat for 20-25 minutes. Be careful that the liquid doesn’t boil over. If needed, adjust the lid so a little air can get in.
- After 25 minutes the potatoes should be softened and the chicken cooked through. Remove the potato quarters and add to a blender. Remove the chicken and shred with a fork. Add about 1/2-1 cup of the liquid from the soup along with the buffalo sauce, coconut milk, and cayenne pepper. Blend until smooth and creamy. Add back into the pot along with the shredded chicken.
- Add the lemon juice and salt and pepper. Let simmer for 3-5 minutes until well combined. Top with optional toppings and enjoy!
INSTANT POT OR SLOW COOKER BUFFALO CHICKEN CHOWDER ...
From wholesomelicious.com
4.7/5 (23)Total Time 4 hrs 5 minsCategory Main Course, SoupCalories 253 per serving
- Place chicken breast at the bottom of the slow cooker. Top with onion, celery, carrots, potatoes, chicken broth, and buffalo sauce.
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CREAMY BUFFALO CHICKEN CHILI (WITH CUSTOMIZABLE HEAT)
From carlsbadcravings.com
Reviews 9Servings 6-8
- Heat 2 tablespoons oil over medium-high heat in a large Dutch oven/soup pot. Season chicken with 1/2 teaspoon salt and 1/2 teaspoon pepper then sear until golden, about 2 minutes per side. Remove to a plate but leave drippings.
- Melt 2 tablespoons butter with 1 tablespoon olive oil over medium low heat. Once melted, increase to medium-high heat and add onions, celery and bell pepper; cook for 5 minutes or until onions are softened. Add garlic and cook 30 seconds. Sprinkle in flour and cook one additional minute while stirring (it will be thick).
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- Cover the soup to bring to a boil then uncover and simmer for 12-15 minutes or until chicken is tender enough to shred, stirring often so the bottom doesn't burn. Remove chicken to a cutting board; shred, then stir back into the soup.
SLOW COOKER BUFFALO CHICKEN CHOWDER || EASY, GLUTEN FREE
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Reviews 2Total Time 8 hrs 15 minsCategory EntreeCalories 316 per serving
- Add the potatoes to the bottom of the slow cooker. Top with the chicken, onions, celery and red bell peppers. Season with the thyme, garlic powder, salt, black pepper, and red pepper flakes.
- In a small bowl, whisk together the remaining 1/2 cup chicken broth and the cornstarch until no lumps remain. Slowly stir mixture into the slow cooker.
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