carianna-in-wa
Well-known member
My husband loved and my oldest teen daughter scarfed down 2 big bowls of it, and she's not a huge soup fan. If you're in the mood for Buffalo chicken flavors, you might enjoy!
Buffalo Chicken Chowder
1 lb. bacon, thinly sliced
2 T. vegetable oil
2 lbs. raw chicken, cut into bite-sized pieces
1/4 t. celery seed
1/4 c. butter
1 medium yellow onion, chopped (2 cups)
3 carrots, diced
3 stalks celery, diced
2 cloves garlic, pressed through a garlic press
1/4 c. flour
6 c. chicken broth
1/3 c. Frank's Original Hot Sauce (or more to taste - I ended up using a generous 1/2 cup but we like things spicy)
2 red potatoes, scrubbed, but not peeled, diced
1 c. heavy cream
4 oz. blue cheese (plus more for garnish)
Heat a wide-bottomed heavy soup pot over medium heat. When hot, add in bacon and sautee until crisp. Transfer bacon with a slotted spoon or with tongs to paper towels to drain. Reserve bacon. Wipe out the pot really well.
Heat the vegetable oil in the clean pot and when hot, but not smoking, add the chicken. Sprinkle the celery seed over the chicken evenly. Brown chicken on all sides, but don't cook it all the way through. It will get cooked again later when the soup is simmering and you don't want it to get tough. Remove chicken to a bowl, and reserve. Wipe out pot again.
Melt the butter in the pot. Add the onions and sautee until tender, around 5-6 minutes. Add in the celery and carrots, and sautee an additional 3-4 minutes. Stir in the garlic, and give a brief stir, then add in the flour and stir to coat the vegetables well and cook the raw taste out of the flour, around a minute or so.
Add in the chicken broth and scrape the bottom of the pot well. Stir in the Frank's Hot Sauce. Add in the reserved chicken and the potatoes.
Bring to a simmer, and simmer 20-30 minutes, or until potatoes and chicken are cooked through.
Stir in the cream, and crumble the blue cheese in and stir until melted. Remove from heat. Add most of the bacon back into the chowder, reserving a little bit for garnish.
Serve, garnished with additional blue cheese crumbles and crispy bacon.
*** If you chill this overnight, the spice will mellow. Add additional Frank's to bring back that unmistakable Buffalo Wing flavor.
http://soup-a-woman.blogspot.com/2012/02/souper-bowl-sunday.html
Buffalo Chicken Chowder
1 lb. bacon, thinly sliced
2 T. vegetable oil
2 lbs. raw chicken, cut into bite-sized pieces
1/4 t. celery seed
1/4 c. butter
1 medium yellow onion, chopped (2 cups)
3 carrots, diced
3 stalks celery, diced
2 cloves garlic, pressed through a garlic press
1/4 c. flour
6 c. chicken broth
1/3 c. Frank's Original Hot Sauce (or more to taste - I ended up using a generous 1/2 cup but we like things spicy)
2 red potatoes, scrubbed, but not peeled, diced
1 c. heavy cream
4 oz. blue cheese (plus more for garnish)
Heat a wide-bottomed heavy soup pot over medium heat. When hot, add in bacon and sautee until crisp. Transfer bacon with a slotted spoon or with tongs to paper towels to drain. Reserve bacon. Wipe out the pot really well.
Heat the vegetable oil in the clean pot and when hot, but not smoking, add the chicken. Sprinkle the celery seed over the chicken evenly. Brown chicken on all sides, but don't cook it all the way through. It will get cooked again later when the soup is simmering and you don't want it to get tough. Remove chicken to a bowl, and reserve. Wipe out pot again.
Melt the butter in the pot. Add the onions and sautee until tender, around 5-6 minutes. Add in the celery and carrots, and sautee an additional 3-4 minutes. Stir in the garlic, and give a brief stir, then add in the flour and stir to coat the vegetables well and cook the raw taste out of the flour, around a minute or so.
Add in the chicken broth and scrape the bottom of the pot well. Stir in the Frank's Hot Sauce. Add in the reserved chicken and the potatoes.
Bring to a simmer, and simmer 20-30 minutes, or until potatoes and chicken are cooked through.
Stir in the cream, and crumble the blue cheese in and stir until melted. Remove from heat. Add most of the bacon back into the chowder, reserving a little bit for garnish.
Serve, garnished with additional blue cheese crumbles and crispy bacon.
*** If you chill this overnight, the spice will mellow. Add additional Frank's to bring back that unmistakable Buffalo Wing flavor.
http://soup-a-woman.blogspot.com/2012/02/souper-bowl-sunday.html