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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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I love every twist on Buffalo Chicken that I can find, and I love soups, so when I heard of one of my favorite restaurants selling Buffalo Chicken Chowder as their special I just had to try to make my own. Ingredients:
2 tablespoons butter |
1 small onion, chopped |
4 celery ribs, chopped |
2 garlic cloves, minced |
1/4 cup flour |
3 cups skim milk |
3/4-1 cup buffalo wing sauce, i suggest frank's (more or less depending on taste) |
1 1/2 cups frozen corn |
2 cups diced cooked chicken (about 1 lb) |
8 ounces cream cheese (i use reduced fat) |
crumbled blue cheese |
Directions:
1. Sauté onions and celery in butter in a large pot until tender.
2. Add garlic and cook for another minute.
3. Reduce heat and stir in flour, cook for 1-2 minutes. Do not brown.
4. Add milk, wing sauce, corn, chicken and cream cheese and bring to a simmer. Cook until cheese is melted and soup has thickened.
5. Serve topped with bleu cheese crumbles.
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