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Creamy Buffalo Chicken Chowder in Bread Bowls

Creamy Buffalo Chicken Chowder in Bread Bowls

A creamy chicken and vegetable soup flavored with blue cheese and hot sauce.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Soup
Cuisine American
Servings 4
Calories 550 kcal

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.

Nutrition

Calories: 550kcal
Keyword buffalo chicken, buffalo chicken chowder, buffalo chicken soup, chowder
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