Buffalo Wing Chowder
Warm up with a hearty bowl of Buffalo Wing Chowder, a bold and creamy soup that transforms the iconic flavors of buffalo wings into pure comfort food. Packed with tender shredded chicken, russet potatoes, and a kick of tangy hot sauce, this chowder achieves the perfect balance of heat and richness, thanks to smooth cream cheese and sharp cheddar. Simmered with aromatic vegetables and finished with optional toppings like green onions and blue cheese crumbles, this one-pot recipe is a game-day crowd-pleaser or a cozy weeknight meal. Ready in just 45 minutes, Buffalo Wing Chowder is an easy, satisfying way to bring the heat to your table—perfectly paired with crusty bread or crunchy tortilla chips.
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Recipe Information
Ingredients
- 3 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 4 cups chicken broth
- 2 medium russet potatoes, peeled and diced
- 3 cups cooked shredded chicken
- 1 cup heavy cream
- 1 cup hot sauce (such as Frank's RedHot)
- 4 ounces cream cheese, softened
- 1 cup shredded cheddar cheese
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 stalks green onions, chopped (optional, for garnish)
- 0.5 cup blue cheese crumbles (optional, for garnish)
Instructions
In a large pot, melt the butter over medium heat. Add the diced onion and celery, and sauté until the vegetables are softened, about 5-7 minutes. Add the minced garlic and cook for an additional 1 minute, stirring frequently.
Sprinkle the flour over the vegetables, stirring constantly, and cook for 2 minutes to eliminate the raw flour taste.
Slowly whisk in the chicken broth, ensuring the mixture is smooth and lump-free. Bring the broth to a gentle simmer.
Add the diced potatoes to the pot and let them simmer until tender, about 10-12 minutes.
Stir in the shredded chicken, heavy cream, hot sauce, and cream cheese. Continue cooking, stirring occasionally, until the cream cheese is fully melted and the chowder is smooth.
Add the shredded cheddar cheese and stir until completely melted. Season the chowder with salt and black pepper to taste.
Remove the pot from heat and let the chowder rest for 5 minutes to thicken slightly.
Serve hot, garnished with green onions and blue cheese crumbles if desired. Pair with crusty bread or tortilla chips for dipping.
Nutrition Facts
Calories |
4160 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 252.9 g | 324% | |
| Saturated Fat | 146.1 g | 730% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1278 mg | 426% | |
| Sodium | 17002 mg | 739% | |
| Total Carbohydrate | 140.9 g | 51% | |
| Dietary Fiber | 11.7 g | 42% | |
| Total Sugars | 16.6 g | ||
| Protein | 312.4 g | 625% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1918 mg | 148% | |
| Iron | 19.8 mg | 110% | |
| Potassium | 5639 mg | 120% | |
*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.
