December 15, 2011Posted in: Dinner, Lunch, Taste Test Thursday
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!
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.
- 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
- 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.
- 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.
- 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.
- 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.
- 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