Buffalo Chicken Chowder
Total time
Author: Chick and Her Cheese
Serves: 7
- 2 tablespoon butter
- 2 carrot sticks, diced
- 3 celery stalks, diced
- 1 medium onion, diced
- 1 quart of chicken stock
- 2 cups of water
- 4 medium potatoes, diced
- 1 lb of chicken breast
- ½ cup of franks buffalo sauce
- ½ cup of half and half
- salt and pepper to taste
- 7 oz of blue cheese
- In a large pot melt the butter over medium heat and add the carrots, celery, and onions. Cook until translucent about 10 minutes.
- Add the stock, water, potatoes, whole chicken breasts, buffalo sauce, and half and half
- Bring to a boil over high heat, reduce heat to a simmer and cook for 40-60 minutes
- Remove the chicken and shred, add back and simmer for another ten minutes
- Add salt and pepper to taste
- Crumble 1 oz of blue cheese on each bowl
Serving size: 1 bowl Calories: 352 Fat: 14 Saturated fat: 9 Trans fat: 0 Carbohydrates: 28 Sugar: 3 Fiber: 3 Protein: 27 Cholesterol: 73
Recipe by Chick and her Cheese at https://chickandhercheese.com/buffalo-chicken-chowder/
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