Wegmans Buffalo Chicken 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.

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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