Creamy Buffalo Chicken Chowder in Bread Bowls
Creamy Buffalo Chicken Chowder in Bread Bowls is one of our favorite creamy soups. It is a hearty soup filled with a creamy chicken broth, shredded chicken, cheddar, carrots, onions, celery, potatoes, hot sauce, and blue cheese. I like to serve this soup in the attached bread bowl recipe, or with the bread sliced and served alongside the soup.
The Equipment You’ll Need
- A Bread Machine- If you’re making the bread bowls, you will need a bread machine.
- A Food Scale- This is for the bread bowls, so you can weigh the flour.
- A Dutch Oven- I make my soups in a Dutch oven, but you could also use any pot.
The Ingredients You’ll Need for Creamy Buffalo Chicken Chowder in Bread Bowls
- Boneless Chicken Breasts- I use two breasts for this chowder.
- Chicken Stock- I use my homemade chicken stock. You can find the recipe in my Matzo Ball Soup post.
- Hot Sauce- I use Frank’s hot sauce.
- Beer- If you make the bread bowls, you’ll need beer. I used Bass ale.
- Bread Flour- To make the bread bowls sturdy enough to hold the soup, you will need to use bread flour.
- Cheese- I use extra sharp cheddar and blue cheese for this soup.
How I Made my Bread Bowls and Chowder
- I made my bread bowls early in the day, so they’d have time to cool off and dry out a little.
- First, I put all the ingredients in the bread machine.
- When the dough was done rising, I formed it into rolls. I covered it very loosely with plastic wrap and let it rise in a warm place.
- Then, I baked the rolls.
- Later in the day, I started to make the soup.
- First, I browned the chicken and cooked the veggies.
- Then, I added the stock, which I had stored in my freezer, and cooked the chowder for twenty minutes.
- Finally, I added the cream, cheese, and hot sauce.
This is a very hearty soup, and I serve it as the main course. I have to say, I really love soup, and have been looking forward to cooking and eating them all summer long. This Creamy Buffalo Chicken Chowder in Bread Bowls, is super tasty and I hope you’ll try it soon!
Creamy Buffalo Chicken Chowder in Bread Bowls
A creamy chicken and vegetable soup flavored with blue cheese and hot sauce.
Ingredients
- 2 tbsp. extra virgin olive oil
- 2 tbsp. unsalted butter
- 2 boneless, skinless chicken breasts
- ¼ tsp. each kosher salt and black pepper
- 1 cup each chopped onions and diced carrots
- ½ cup chopped celery
- 1 tbsp. minced garlic
- 2 cups peeled and diced russet potatoes
- 1½ cups chicken stock
- 1 cup heavy cream
- 2 tbsp. hot sauce
- ¼ cup blue cheese
Instructions
- In a Dutch oven, melt the butter and oil. Season the chicken with salt and pepper and cook them on medium heat, for two minutes per side. Remove them to a plate.
- To the pot, add the onions, carrots, and celery and cook ten minutes.
- Add the garlic and cook one minute.
- Add the chicken back to the pot, along with the chicken stock and potatoes. Cover and simmer for twenty minutes.
- Remove the chicken add shred it with forks. Return it to the pot, along with the cream, blue cheese and hot sauce. Cook three minutes.
- Serve in bread bowls, if you like, topped with more blue cheese and hot sauce.
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Chicken Stock
Homemade chicken stock
Ingredients
- 4½ lbs. chicken breasts and wings with skin and bones
- 10 cups water
- 2 peeled onions
- 2 peeled carrots
- 3 peeled parsley roots
- 1 tbsp. kosher salt
- 4 stalks celery
- 1 peeled parsnip
- 2 tbsp. garlic cloves
- 1 cup fresh parsley and fresh dill
Instructions
- Put the chicken and the salt in a large, tall pot and cover with ten cups of cold water. Bring to a boil and then simmer for 30 minutes, skimming any scum that forms.
- Add all the vegetables and herbs and simmer for two and a half hours. Pour the soup through a strainer to remove everything but the broth.
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Bread Machine Bread Bowls
Bread bowls with a dough made in the bread machine and then baked in the oven.
Equipment
- Bread Machine
Ingredients
- 1¼ cups beer
- 1 tbsp. honey
- 1½ tsp. salt
- 3½ cups bread flour (420g)
- 1½ tsp. active dry yeast
- 1 tbsp. fine cornmeal
- 1 egg mixed with 1 tsp. water
Instructions
- Place the beer, honey, salt, flour, and yeast in your bread machine, in the order required by your bread machine. Select the dough cycle.
- At the end of the cycle, put the dough on a floured board and divide into 4 equal pieces. Roll each one into a ball and place on a parchment lined baking sheet to rise. Sprinkle with cornmeal, and cover very loosely with plastic wrap, and let rise for 30 minutes.
- Brush the bowls with the egg wash, and cut an x on the top.
- Preheat the oven to 400 degrees, and bake the bowls for 30 minutes. Let them cool completely. Cut the tops out and scoop out the middle, leaving lots of bread still to make the bowl. Bake for five minutes more.
Tried this recipe?Let us know how it was!
