Jonathan has been asking me to make Buffalo Chicken Chowder since I’m home. I guess he gave up on me because he made it today. Way to go, kid.
This recipe was simplified because we didn’t have everything it asked for. Here’s our version.
Crazy Buffalo Chicken Soup
An innovative way to chop onions without crying. I’m not sure about it’s success rate.
Buffalo Chicken Soup
Jonathan raised his eyebrows at the first taste. “It causes nice second degree burns in the back of the throat. It’s a good pain.” :]
- 2 tablespoons butter
- 1 pound chicken, cut into bite sized pieces
- 1 cup onion, diced
- 1 cup celery, cut into small pieces
- 1 cup carrot, cut into small pieces
- 2 cloves garlic, chopped
- 2 tablespoons flour
- 3 cups chicken stock
- * hot sauce to taste (I used 1/4 cup Tabasco sauce, plus a few shakes of Marie Sharps habanero sause)
- 1 large yukon gold or other boiling potato, peeled and cut into bite sized pieces
- salt and pepper to taste
- 1 cup milk (original recipe asked for cream)
- 1/4 cup cheddar cheese, shredded (original recipe asked for blue cheese)
- Melt the butter in a large sauce pan over medium heat.
- Add the chicken and saute until golden brown, about 8-10 minutes.
- Add the onion, celery and carrots and cook until tender, about 10-15 minutes.
- Add the garlic and flour and cook until fragrant, about a minute.
- Add the chicken broth and deglaze the pan.
- Add the hot sauce and potatoes, bring to a boil, reduce the heat and simmer for 20-30 minutes.
- Season with salt and pepper, mix in the cream and blue cheese and remove from heat when the cheese has melted.
Posted by: Hannah