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Buffalo Chicken Chowder

Comments : 12 Posted in : Dinner, Lunch, Taste Test Thursday on by : Chris Tags: , , , , , ,

buffalo chicken chowder

In my best Boston accent – Buffalo Chicken Chowdah!

Sorry. I can’t help but say chowdah! when I read the word chowder.


I love spicy food. And by spicy I mean so hot that my my belly is on fire and my eyes are tearing. (Not to be confused with curry spicy, which is the bane of my existence ever since I bit into what I thought was a sugared jelly donut my first day as an exchange student in Japan, only to horrifyingly learn it was filled with curry. Gag)

So it goes without saying I love Buffalo Chicken. So a buffalo chicken chowdah chowder? Yes, please!

buffalo chicken chowder

I immediately knew I wanted to try this recipe when I saw it posted a few weeks ago on a food blog I’ve been following since I first got into the foodie scene; Baked By Rachel. Rachel said her husband, also a big fan of Buffalo Chicken, loved this Buffalo Chicken Chowder.

The only thing that held me back from making it sooner is that Rachel’s original recipe is for slow cookers and I don’t have one (don’t revoke my food blogger card please!). I still don’t have a slow cooker, but as I was really in the mood for some spicy food last weekend I decided to adapt the recipe for the stove top. It came out really well!

You can adjust the heat in this recipe to suit your own personal preference. Even if you don’t like to have your eyes tearing and your mouth on fire, you can still enjoy this delicious Buffalo Chicken soup.

You can see my stove top adaptation in the recipe below. Or if you prefer the slow cooker original, check out Rachel’s Slow Cooker Buffalo Chicken Chowder recipe.

buffalo chicken chowder

Buffalo Chicken Chowder


  • 4 1/2 cups potatoes, peeled and cubed
  • 3 cups chicken, cubed
  • 1 tablespoon butter or olive oil
  • 1 cup onion, chopped
  • 1 cup celery, chopped
  • 1 teaspoon celery seed, divided
  • 1 1/4 teaspoon salt, divided
  • 2 teaspoonpepper, divided
  • 1/8 teaspoonground thyme
  • 3/4 teaspoon red pepper flakes (optional if you aren’t a fan of any heat)
  • 1/4 cup flour
  • 2 cup half and half
  • 1 cup chicken broth
  • 1/4 cup buffalo sauce
  • 2 tablespoon corn starch
  • blue cheese crumbles for topping


  1. Coat a dutch oven or large pot with non-stick spray.Season chicken with 1/2 teaspoon celery seed, 1/2 teaspoon salt and 1 teaspoon pepper, then cook over medium high heat until no longer pink inside.
  2. Just before the chicken is completely cooked, add onion and celery and cook until softened. Carefully pour in half and half, chicken broth, and buffalo sauce. Gently stir. Remove roughly 1 1/2 cup worth of liquid, add flour to that liquid. Whisk well until smooth. Pour back into the pot.
  3. Add potatoes and remaining spices: 1/2 tsp celery seed, 3/4 tsp salt, 1 tsp pepper, ground thyme and red pepper flakes. Stir well.
  4. Cover and cook on medium heat for about 2 hours, or until potatoes are tender. To thicken, repeat the process used with flour previously: transfer 1 1/2 cup worth of liquid to a small bowl or measuring cup. Add 1 tbsp corn starch. Mix well. Add back to chowder. Repeat with additional liquid and 1 tbsp corn starch. Stir chowder well after adding liquid back in.
  5. Divide among bowls. Top off with blue cheese crumbles and a drizzle of buffalo sauce if desired. Serve with celery slices.

Recipe adapted from: Baked By Rachel


12 thoughts

  • December 15, 2011 at 7:58 am

    This looks really good. Unlike you though, I’m not a fan of “so hot my belly is on fire” hot. I like a little bite, but I’m a bit of a woosy with the heat.

    I had to laugh at your story about the jelly donut in Japan. Kinda like the first time I ordered blackened fish in a Cajun restaurant. I thought it was just going to be charred. WRONG!

    • Chris
      December 15, 2011 at 9:01 pm

      Hahah. I bet that was quite a surprise Curt, biting into that blackened fish. 🙂
      You don’t need to go as crazy as me with the heat in this soup 😉

  • December 15, 2011 at 8:12 am

    I’m glad you enjoyed the recipe! No food blogger card revoked but you definitely need a slow cooker. 🙂 They’re so much fun. I find myself purposely remaking over recipes just so I can make them in the slow cooker… even though I’m home with the kids!! lol

    • Chris
      December 15, 2011 at 9:02 pm

      It’s on my Christmas list but we’ll see if Santa brings it for me. I may just end up with coal. Hahah 🙂

  • December 15, 2011 at 12:22 pm

    I am literally salivating looking at that chowder. All of those things are good! And don’t worry, I don’t have a slow cooker either so I am SUPER happy you did a stove top version. I can’t wait to make this!

    • Chris
      December 15, 2011 at 9:03 pm

      See that’s the trouble right there. When I first saw the recipe on Rachel’s site I was practically drooling, so I bookmarked it for future cooking. And now I’ve just gone and spread it to you 🙂

  • December 15, 2011 at 3:37 pm

    we’re definitely kindred spirits! i like food that is insanely spicy AND i don’t own a slow cooker either. =) the soup looks + sounds amazing!

    • Chris
      December 15, 2011 at 9:04 pm

      Thanks Amy! The other bonus to liking food insanely hot I have found is that no one else will eat it, so more for me!

  • December 15, 2011 at 3:38 pm

    I’m glad to see one of my tweeps being inspired by another one! The chowder looks good & now there is an option for both slow cooker and stovetop. Decisions, decisions…

    • Chris
      December 15, 2011 at 9:04 pm

      Hahah. Thanks Renee 🙂

  • December 15, 2011 at 4:26 pm

    GREAT recipe! I love buffalo anything and to make into a “chowdah” (said in my original Boston accent) sounds awesome!

    • Chris
      December 15, 2011 at 9:06 pm

      Now that you’ve commented, I can officially say this post is 100% chowdah!
      PS – Feel free to poke fun at my Jersey accent in any future post you write ^_~

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