Tuesday, January 3, 2012

Buffalo Chicken Chowder

Another Closet Cooking recipe:

Ingredients
  • 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 Franks Red Hot sauce)
  • 1 large yukon gold or other boiling potato, peeled and cut into bite sized pieces
  • salt and pepper to taste
  • 1 cup heavy cream
  • 1/4 cup blue cheese, crumbled
Directions
  1. Melt the butter in a large sauce pan over medium heat.
  2. Add the chicken and saute until golden brown, about 8-10 minutes.
  3. Add the onion, celery and carrots and cook until tender, about 10-15 minutes.
  4. Add the garlic and flour and cook until fragrant, about a minute.
  5. Add the chicken broth and deglaze the pan.
  6. Add the hot sauce and potatoes, bring to a boil, reduce the heat and simmer for 20-30 minutes.
  7. Season with salt and pepper, mix in the cream and blue cheese and remove from heat when the cheese has melted.

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