RICH AND CREAMY BUFFALO WING CHOWDER
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
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 WING SOUP
My husband and I love buffalo chicken wings, so we created a soup with the same zippy flavor,. It's very popular with guests. Start with a small amount of hot sauce, then add more if needed to suit your family's tastes. -Pat Farmer, Falconer, New York
Provided by Taste of Home
Categories Lunch
Time 4h5m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- In a 5-qt. slow cooker, mix the first 5 ingredients. Cook, covered, on low until heated through and flavors are blended, 4-5 hours. If desired, top servings with celery and additional hot sauce.
Nutrition Facts : Calories 572 calories, Fat 29g fat (11g saturated fat), Cholesterol 180mg cholesterol, Sodium 1308mg sodium, Carbohydrate 18g carbohydrate (9g sugars, Fiber 2g fiber), Protein 57g protein.
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 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
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5/5 (6)Total Time 1 hr 5 minsCategory DinnerCalories 438 per serving
- 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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Reviews 24Servings 6Cuisine AmericanCategory Soup
- In a 3-quart pot, heat the butter and oil over medium heat. Add the onion and celery; sauté until the veggies are softened but not browned, about 5 to 7 minutes. Add the shredded carrot, garlic, and bay leaf, and sauté until the carrot starts to soften and the garlic is fragrant, about 1 to 2 minutes.
- Stir in the flour and cook 2 minutes, then gradually whisk in the chicken stock, milk, Worcestershire, Dijon, hot sauce, salt, and pepper. Stirring frequently, bring the soup up to a boil over medium heat, then turn heat down and simmer 10 minutes.
- Turn the heat off and whisk in the cheese, and then stir in the chicken. Taste and season with additional salt, pepper, and hot sauce as desired.
- Serve with the blue cheese and scallion sprinkled on top, along with additional hot sauce if desired.
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