Buffalo Chicken Chowder
Dive into a bowl of creamy, spicy comfort with this Buffalo Chicken Chowder, the ultimate fusion of classic chowder and bold Buffalo wing flavors. Featuring tender shredded chicken, hearty potatoes, and a medley of aromatic vegetables, this dish is elevated with a kick of hot sauce and the richness of heavy cream and sharp cheddar cheese. Perfectly balanced with just the right amount of heat, this chowder is ready in under an hour, making it a quick and satisfying meal for busy weeknights or game-day gatherings. Garnish with sliced green onions and optional blue cheese crumbles for a tangy finish, and watch it become a crowd-pleasing favorite. Ideal for fans of Buffalo wings and hearty soups, this one-pot recipe delivers big flavor with minimal effort!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 2 stalks celery, diced
- 1 medium carrot, diced
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 4 cups chicken broth
- 2 large russet potato, peeled and diced
- 3 cups shredded cooked chicken
- 0.3333 cup hot sauce (such as Frank's RedHot)
- 1 cup heavy cream
- 1 cup sharp cheddar cheese, shredded
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons green onions, sliced (for garnish)
- 2 tablespoons blue cheese crumbles (optional, for garnish)
Instructions
In a large pot or Dutch oven, melt the butter over medium heat.
Add the diced onion, celery, and carrot to the pot. Cook for 4–5 minutes, stirring occasionally, until the vegetables begin to soften.
Stir in the minced garlic and cook for another 30 seconds, until fragrant.
Sprinkle the flour over the vegetables and stir well. Cook for 1–2 minutes to remove the raw flour taste.
Gradually pour in the chicken broth, whisking constantly to prevent lumps. Bring the mixture to a simmer.
Add the diced potatoes to the pot and cook for 10–12 minutes, or until the potatoes are tender.
Reduce the heat to low and stir in the shredded cooked chicken and hot sauce. Let it heat through for about 2–3 minutes.
Stir in the heavy cream and shredded cheddar cheese until fully combined and the cheese has melted.
Season the chowder with salt and black pepper. Taste and adjust seasoning, if needed.
Remove the pot from the heat and ladle the chowder into bowls.
Garnish with sliced green onions and blue cheese crumbles, if desired. Serve immediately and enjoy!
Nutrition Facts
Calories |
3384 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 175.0 g | 224% | |
| Saturated Fat | 98.8 g | 494% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1052 mg | 351% | |
| Sodium | 9421 mg | 410% | |
| Total Carbohydrate | 145.2 g | 53% | |
| Dietary Fiber | 14.1 g | 50% | |
| Total Sugars | 15.8 g | ||
| Protein | 286.0 g | 572% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 1329 mg | 102% | |
| Iron | 18.6 mg | 103% | |
| Potassium | 5930 mg | 126% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
