Buffalo Chicken Chowder

Another Closet Cooking recipe:

http://www.closetcooking.com/2011/11/buffalo-chicken-chowder.html

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.