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Buffalo Chicken Chowder


Buffalo Chicken Chowder is a rich and creamy, elegant soup recipe made using the flavors of Buffalo Chicken Wings.

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Yield: Serves 6


  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 2 pounds boneless, skinless chicken breasts, cubed
  • 1/4 cup flour
  • 1 teaspoon celery salt
  • 1/8 teaspoon cayenne pepper
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 2 red bell peppers, chopped
  • 1 cup chopped celery
  • 1 teaspoon to 2 tablespoons hot sauce
  • 4 cups chicken broth
  • 1 (12-ounce) can evaporated milk
  • 1/2 cup creamy blue cheese salad dressing
  • 1/3 cup crumbled blue cheese
  • 1-1/2 cups shredded Swiss cheese


In large pot, combine butter and olive oil over medium heat. Toss the cubed chicken with flour, celery salt, and cayenne pepper. Add to butter mixture; cook and stir until chicken begins to brown. Remove chicken from pot.

Add onion and garlic to pot; cook and stir until tender, about 6-7 minutes. Return chicken to pan along with red bell peppers, celery, and hot sauce.

Stir in broth and evaporated milk; bring to a simmer. Simmer for 7-9 minutes until chicken is thoroughly cooked.

Stir in salad dressing, blue cheese, and Swiss cheese, cooking until cheeses melt and chowder is thickened.

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