This is the second year of the Souper Bowl at Branny Boils Over. She’s asked bloggers to share soup recipes in honor of they animals they love – and in return she’s making a donation to the ASPCA.
I’m always happy for an opportunity to show off these guys:
Kali and Rocky. We rescued them two years ago and they’ve become the heart of our little family. Words can’t fully express how much I love those little guys and how much they make my days better. You know what makes their days better? Chicken. More specifically, the freeze dried chicken treats that they love. All you have to do is yell “chicky!” in our house and they come running.
In that spirit, I decided a batch of chicken soup would be perfect for the Souper Bowl – but I wasn’t in the mood for something traditional. This was awesome – like a bowl of buffalo wings in soup form.
Buffalo Chicken Chowder
(from Closet Cooking)
2 T. butter
1 lb. chicken, cut into bite sized pieces
1 c. onion, diced
1 c. celery, cut into small pieces
1 c. carrot, cut into small pieces
2 cloves garlic, chopped
2 T. flour
3 c. chicken stock
1/4 c. hot sauce (or to taste)
1 large yukon gold or other boiling potato, peeled and cut into bite sized pieces
Salt and pepper, to taste
1 c. heavy cream
1/4 c. blue cheese, crumbled
Melt the butter in a large sauce pan over medium heat. Add the chicken and saute until golden brown, about 8-10 minutes. Add the onion, celery and carrots and cook until tender, about 10-15 minutes. Add the garlic and flour and cook until fragrant, about a minute.
Add the chicken broth and deglaze the pan. Add the hot sauce and potatoes, bring to a boil, reduce the heat and simmer for 20-30 minutes.
Season with salt and pepper, mix in the cream and blue cheese and remove from heat when the cheese has melted.