Buffalo Chicken Chowder with Blue Cheese Cream
Servings: 8 servings
Buffalo Chicken Chowder with Blue Cheese Cream is an easy, spicy recipe filled with succulent corn, potatoes and carrots. Warm up your winter soup now!
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Ingredients
- 1 tbsp Canola or Olive Oil
- 1-1/2 pounds Boneless, skinless Chicken Breast or thigh, cut into 1/2 " dice
- 1 small White Onion, peeled and cut into 1/4" dice
- 6 cups Cold tap water
- 1 tbsp Chicken Soup Base
- 1-1/2 pounds Russet potatoes, peeled and cut into 1/2" dice
- 2 large Carrots, peeled and cut into 1/4" dice
- 1 cup Frozen Corn
- 2 tbsp Dry Ranch Dressing Mix
- 1/2 cup Frank's Red Hot
Roux
- 4 tbsp Butter
- 4 tbsp All purpose flour
- 1/2 cup Sour Cream
- 1/2 cup Heavy Cream
Blue Cheese Cream
- 1/2 cup Sour Cream
- 2 tbsp Prepared Blue Cheese Dressing
- 2 Green Onions, chopped
Instructions
- Preheat soup pot or Dutch Oven over medium high heat with oil.
- Add chicken and cook for a few minutes before adding onion. Continue to cook until chicken is cooked through and onion is translucent, 6-8 minutes.
- Add cold water, chicken soup base, potatoes and carrots to pot and return to boil.
- Once potatoes and carrots are softened, after about 12 minutes, add ranch dressing powder, Frank's Red Hot and corn. Continue to cook for another five minutes to meld flavors.
Roux
- Meanwhile, make a roux. Melt butter in small pan and sprinkle in flour. Cook over medium heat, stirring occasionally, until fragrant and slightly tan. Add to soup and mix well. Allow soup to cook for another 5 minutes or so to thicken up. Take care when adding roux to hot soup - it will bubble up and can splatter.
- Add sour cream and heavy cream to soup and turn down heat to low until ready to eat.
Blue Cheese Cream
- Combine sour cream and prepared blue cheese dressing in small bowl. Drizzle over soup and sprinkle on green onions to serve.