Buffalo Chicken Chowder Recipe

Buffalo Chicken Chowder combines the comforting warmth of a chowder with the bold flavors of buffalo chicken. I really appreciate how the not-salted butter makes a robust base for starting to cook the minced onion, carrots, celery, and garlic.

(They do not call it a mirepoix for nothing!) When the chicken (both breast and thigh) actually goes in to the pot, I like how it takes on the flavor of the dish, thanks to a sprinkling of salt, some black pepper, and a dash (just a dash) of smoked paprika. I imagine the paprika helps a little with the “spicy buffalo wing sauce” flavor.

The nutritional balance that this chowder offers is something I appreciate. Chicken stock and milk, with a bit of flour, make a wonderful creamy base.

Not overly heavy, this base supports a chowder that is truly hearty with diced potatoes, a profoundly creamy cheese layer with cheddar and blue cheese, and enough spicy andouille sausage to make me feel alive. Never too spicy to be uncomfortable, I find this chowder is perfectly flavored and textured and hits all the right notes to be a winner in my book.

To achieve a touch of finesse in the finished dish, fresh parsley adds vibrant color and a whisper of fresh flavor. I frequently take the garnishing up a notch by adding sliced green onions and yet more cheese.

This here chowder is, without a doubt, my go-to for buffalo chicken lovers who want the classic flavor in a warm, satisfying, and downright cozy bowl.

Ingredients

Chicken:
Rich in protein, low-fat, and adaptable for a variety of meals.

Buffalo Wing Sauce:
Enhances the dish by adding spicy and tart flavor.

Cheddar Cheese:
High in protein and calcium, this adds creaminess.

Blue Cheese:
Delivers powerful, zesty taste, offsets richness.

Potatoes:
A good source of carbohydrates; provides heartiness.

Carrots:
Rich in fiber, contributes to nature’s candy and color.

Celery:
Adds fresh flavor and crunch, but is low in calories.

Ingredient Quantities

• 2 tablespoons unsalted butter
• 1 medium onion, diced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 to 1.5 pounds boneless, skinless chicken breasts or thighs
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon smoked paprika
• 4 cups chicken stock
• 1 cup milk
• 1/4 cup all-purpose flour
• 1/2 cup buffalo wing sauce
• 1/2 cup shredded cheddar cheese
• 1/2 cup blue cheese crumbles
• 2 cups diced potatoes
• 2 tablespoons chopped fresh parsley
• Green onions and additional cheese for garnish (optional)

Instructions

1. In a big pot or Dutch oven, over medium heat, melt the butter. Once it is melted, add the chopped onion, and then the diced carrots and celery. Cook these aromatic vegetables together for about 5 minutes, or until you see them begin to soften. Add the minced garlic, and then be ready to savor the delightful aroma that wafts from your kitchen. Cook the garlic for about 1 minute, making sure it doesn’t brown and become bitter.

2. To prepare the chicken, season the breasts or thighs with salt, black pepper, and smoked paprika. Then, add the pieces to the pot, browning each side for approximately 3-4 minutes. Once browned, remove the chicken from the pot and set it aside.

3. Pour the chicken stock into the pot, using a wooden spoon to scrape up any browned bits from the bottom. Bring the stock to a simmer.

4. Place the chicken back in the pot. Add the potatoes, cut into dice. Cover and simmer for 20-25 minutes, or until the chicken is done and the potatoes are tender.

5. Take the chicken out of the pot and shred it with two forks. Put the shredded chicken back in the pot.

6. In a small bowl, combine the milk and flour, whisking until smooth. Stir this mixture into the pot, and let the chowder thicken.

7. Pour the buffalo wing sauce and the shredded cheddar cheese into the pot. Mix well until the cheese is melted and everything is combined.

8. Add the blue cheese and chopped parsley, and adjust the seasonings to taste.

9. Allow the chowder to simmer on low for another 5-10 minutes to ensure everything is heated through and the flavors meld.

10. Serve the chowder piping hot, and if you like, jazz it up a little with sliced green onions and even more cheese. Then dig into your spicy, creamy Buffalo Chicken Chowder!

Equipment Needed

1. Large pot or Dutch oven
2. Chopping board
3. Knife chef
4. Spoons for measuring
5. Cups that are used for the purpose of measuring
6. Spoon made of wood
7. Bowl, small
8. Beat with a “whisking” motion.
9. Pincers
10. Two forks (for tearing apart cooked meats)

FAQ

• Q: Can I use rotisserie chicken instead of raw chicken?
  
  A: Yes, you can shred rotisserie chicken and add it in after the vegetables have cooked. Skip to step of combining with the liquids to heat through.
• Q: How spicy is this chowder?
  
  A: The chowder has a mild to moderate level of heat from the buffalo wing sauce. Adjust the amount to suit your taste.
• Q: Can I make this chowder gluten-free?
  
  A: Yes, substitute the all-purpose flour with a gluten-free flour blend, or use cornstarch as a thickener.
• Q: What can I substitute for blue cheese crumbles?
  
  A: If you don’t like blue cheese, try using feta cheese or extra shredded cheddar.
• Q: How do I store leftovers?
  
  A: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat.
• Q: Can I freeze the chowder?
  
  A: Freezing is not recommended as the texture of the milk and cheese may change. For best results, consume fresh or within a few days from the fridge.
• Q: How can I make the chowder thicker?
  
  A: You can increase the amount of flour to 1/3 cup or reduce the chicken stock slightly for a thicker consistency.

Substitutions and Variations

Unsalted butter can be replaced by 2 tablespoons of olive oil.
A medium onion can be replaced with leeks for a flavor that is milder and sweeter.
Carrots can be swapped out for parsnips, which offer a unique taste and texture.
Substitute vegetable broth for chicken broth to obtain a lighter effect.
Use Greek yogurt instead of blue cheese crumbles for a different, yet still tangy, alternative.