Buffalo chicken chowder
Recipe by Rosie siman
2 tablespoons butter
1 pound chicken, cut into bite sized pieces
1 cup onion, diced
1 cup celery, cut into small pieces
1 cup carrot, cut into small pieces
2 cloves garlic, chopped
2 tablespoons flour
3 cups chicken stock
* hot sauce to taste (I used 1/4 cup Franks Red Hot sauce)
1 large yukon gold or other boiling potato, peeled and cut into bite sized pieces
salt and pepper to taste
1 cup heavy cream
1/4 cup blue cheese, crumbled
Prep. Time → 10 min
Cook Time → 60 min
1. Melt the butter in a large sauce pan over medium heat.
2. Add the chicken and saute until golden brown, about 8-10 minutes.
3. Add the onion, celery and carrots and cook until tender, about 10-15 minutes.
4. Add the garlic and flour and cook until fragrant, about a minute.
5. Add the chicken broth and deglaze the pan.
6. Add the hot sauce and potatoes, bring to a boil, reduce the heat and simmer for 20-30 minutes.
7. Season with salt and pepper, mix in the cream and blue cheese and remove from heat when the cheese has melted.
main courses, buffalo, chicken, soup, spicy, winter, buffalo chicken, blu November 11, 2011 18:39
Author Kevin Lynch (closetcooking.com)
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