Buffalo Wing Chowder Recipes

BUFFALO WING-STYLE CHICKEN CHOWDER

Buffalo Wing-Style Chicken Chowder image

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

Number Of Ingredients 12

Ingredients

2 Tbsp butter, unsalted
1 lb chicken, boneless, skinless and cut into bite size pieces
1 c onion, diced
1 c celery, diced
1 c carrot, diced
2 clove garlic, minced
2 Tbsp all purpose flour
3 c chicken stock
franks hot sauce to taste, i used 1/4 cup
2 large boiling potato, peeled and cut into bite sized pieces
1 c heavy cream
1/4 c blue cheese, crumbled

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.

RICH AND CREAMY BUFFALO WING CHOWDER

Rich and Creamy Buffalo Wing Chowder image

My own little twist on Buffalo Wings! We eat a LOT of soups here during the wintertime, and this one will definitely warm you up! Enjoy! :)

Provided by Kelly Williams

Categories Cream Soups

Time 45m

Number Of Ingredients 18

Ingredients

1 small onion, chopped
2 ribs of celery, sliced
1/4 cup butter
1/4 cup flour
3/4 cup milk
3/4 cup chicken broth, 1/4 cup more if you prefer a thinner soup
2 cups diced cooked chicken breast meat, or rotisserie chicken
1/4-1/2 cup frank's hot sauce or buffalo wing sauce, to taste
2 oz. cream cheese, diced
2 oz. velveeta cheese, diced
1/2 tsp. dried parsley flakes
1/2 tsp. cayenne powder
1/2 tsp. celery salt
1/4 tsp. garlic powder
1/8 tsp. cumin
*more salt to taste, about a 1/4 tsp. more if needed
*about 1 cup crumbled blue cheese for topping
*4-6 small celery sticks with tops

Steps:

1. 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 cheeses are melted. Serve topped with crumbled blue cheese, and a celery stick inserted in bowl. (Can also serve with extra hot sauce and a little sour cream if preferred.) Enjoy!

BUFFALO CHICKEN CHOWDER

Buffalo Chicken Chowder image

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

Ingredients

2 tablespoons butter
1 small onion, chopped
4 celery ribs, chopped
2 garlic cloves, minced
1/4 cup flour
3 cups skim milk
3/4-1 cup buffalo wing sauce, I suggest Frank's (more or less depending on taste)
1 1/2 cups frozen corn
2 cups diced cooked chicken (about 1 lb)
8 ounces cream cheese (I use reduced fat)
crumbled blue cheese

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

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