There’s still all the flavor you know and love, just in the form of a thick chowder
Buffalo wings. Is there anything else more quintessentially American? (Well, probably, but that doesn’t matter at the moment.) At least when it comes to game time there’s not much else we’d put above our love for buffalo chicken wings. So much so, in fact, that we’re always looking for new ways to incorporate the flavor and essence of the classic bar food into other areas of our life, outside of the big game.
One caveat of the classic recipe is that chicken wings are so darn small and you really have to work to get all the meat off the bones. While it’s all worth it in the end, we came up with a recipe that completely solves that problem, and ended up creating a dish that serves as a meal and that can serve a crowd, sans ending up with chicken bones all over the place. Instead of an appetizer, we came up with a main course: buffalo chicken chowder. It’s got all the quintessential chicken wing elements, but is an easy-to-make soup that requires little to no effort. And let us tell you: it is PACKED with flavor.
It’s got the spicy kick from the hot sauce, plus the creaminess from the cream cheese and heavy cream. Top it all off with plenty of chicken, plus plenty of bleu cheese sprinkled on top and you’ve got yourself a real meal. Every buffalo wings lover will flip for this, so be prepared to have to hand out the recipe once folks try it – you’ll want to make it again and again!
Buffalo Chicken Chowder
Serves 8; 45 minutes
- 1 (32 oz.) low-sodium chicken broth
- 3 cups cooked chicken, shredded
- 1 cup heavy cream
- 1 ( 8 oz.) package cream cheese, softened
- 3 ribs celery, finely chopped, divided
- 2 potatoes, peeled and diced
- 1/2 yellow onion, finely chopped
- 1/3 cup buffalo-style hot sauce (we used Frank’s Red Hot)
- 2 tablespoons unsalted butter
- 1 tablespoon tomato paste
- kosher salt and freshly ground pepper, to taste
- crumbled bleu cheese, garnish
- Whisk hot sauce into softened cream cheese until smooth and creamy. Set aside until ready to use.
- Melt butter in a large stock pot over medium-high heat and sauté 2 ribs celery, potatoes and onion until softened. Season with salt and pepper.
- Add tomato paste and cook, stirring until it mixes in with the vegetables, 1-2 minutes. Stir in chicken broth and bring to a boil, then reduce heat to low and stir in hot sauce cream cheese mixture, mixing until smooth and combined.
- Add chicken to soup and stir in heavy cream. Taste and adjust seasoning, if necessary. Cook on low for another 5 minutes, or until heated through, then ladle into serving bowls.
- Serve hot with crumbled bleu cheese and celery. Enjoy!