Originally published January 2012; Updated January 2021

What warms you better than a bowl of soup? A spicy bowl of soup, of course.

This combines the best flavors of the classic buffalo wings with the comforting winter classic – a perfect bowl. Chunks of chicken and potatoes are smothered in a spicy, creamy broth, topped with the bite of blue cheese.

Whether you’re looking for a fun meal for the big game or just something to warm you after shoveling snow, this chowder will fit the bill.

Jump to:

• Ingredients
• Directions
• More of our favorite buffalo recipes
• Recipe for Buffalo Chicken Chowder

Ingredients

• 2 Tablespoons butter
• 1 lb. chicken, cut into bite sized pieces
• 1 large onion, diced
• 1 cup celery, diced
• 1 cup carrot, diced
• 2 cloves garlic, chopped
• 2 Tablespoons flour
• 3 cups chicken broth
• 1/4 cup buffalo wing sauce
• 1 large Yukon gold potato, peeled and cut into bite sized pieces
• Salt and pepper, to taste
• 1 cup heavy cream
• 1/4 cup blue cheese crumbles, optional for topping

This soup is definitely one that doesn’t look terribly impressive from the ingredient list. Everything here is basic and can usually be found in my kitchen, which makes it a great go-to for us. The one thing we don’t always have? Blue cheese. If we’re out, shredded cheddar works too.

This chowder is definitely on the spicy side, despite the cream, so if you don’t like very spicy things, start with just 2 Tablespoons of buffalo wing sauce and see if that’s enough for you.

Directions

• In a large sauce pan, melt the butter then add the chicken. Sauté until chicken is golden brown, about 10 minutes, then add the onion, celery, and carrots to the pan.
• Cook until the vegetables are tender, about another 10 minutes, then stir in the garlic and flour. Cook for another minute.
• Stir in the chicken broth and scrape up any browned bits from the bottom of the pan.
• Stir in the buffalo sauce and potato and bring to a boil. Reduce heat to simmer and cook for 20-30 minutes, until the potato is tender.
• Stir in the cream and season to taste with salt and pepper.
• Serve topped with blue cheese crumbles, if desired.

While many of my favorite soups require an extended amount of time to simmer, this one is ready in under an hour. It also reheats well so it’s very make-ahead friendly.

More great buffalo recipes

Buffalo is one of my favorite flavors to play with! Some of my favorite takes on buffalo chicken include Buffalo Chicken Enchiladas and Buffalo Chicken Clubs.

I also love pairing with buffalo with things other than chicken. Buffalo Hummus is a great take on a classic dip. Buffalo Chickpea Burgers are a great vegetarian burger and Vegan Buffalo Cauliflower Sandwiches are my favorite sandwiches ever!

Recipe

Buffalo Chicken Chowder

Yield: 4 Servings

Prep Time: 10 minutes

Cook Time: 50 minutes

Total Time: 1 hour

Print

Ingredients

• 2 Tablespoons butter
• 1 lb. chicken, cut into bite sized pieces
• 1 large onion, diced
• 1 cup celery, diced
• 1 cup carrot, diced
• 2 cloves garlic, chopped
• 2 Tablespoons flour
• 3 cups chicken broth
• 1/4 cup buffalo wing sauce
• 1 large Yukon gold potato, peeled and cut into bite sized pieces
• Salt and pepper, to taste
• 1 cup heavy cream
• 1/4 cup blue cheese crumbles, optional for topping

Instructions

1. In a large sauce pan, melt the butter then add the chicken. Sauté until chicken is golden brown, about 10 minutes, then add the onion, celery, and carrots to the pan.
2. Cook until the vegetables are tender, about another 10 minutes, then stir in the garlic and flour. Cook for another minute.
3. Stir in the chicken broth and scrape up any browned bits from the bottom of the pan.
4. Stir in the buffalo sauce and potato and bring to a boil. Reduce heat to simmer and cook for 20-30 minutes, until the potato is tender.
5. Stir in the cream and season to taste with salt and pepper.
6. Serve topped with blue cheese crumbles, if desired.

Notes

Adapted from Closet Cooking