Buffalo Chicken Corn Chowder

Name: Buffalo Chicken Corn Chowder
Ingredients: 2 Tablespoons Olive Oil; 2 Tablespoons Butter; 3 pounds Raw Chicken, Diced; 1 whole Large Onion, Chopped; 3 stalks Celery, Chopped; 2 cloves Garlic, Minced; 1 cup Buffalo Sauce; 4 cups Chicken Stock; 4 cups Half-and-half; 4 cups Shredded Cheese (cheddar, Jack, Blend); 1 can (14.75 Oz. Size) Cream-style Corn; Salt And Pepper, to taste; Crumbled Blue Cheese, For Topping (optional)

13 ingredients

4 steps

Ingredients

2 Tablespoons Olive Oil
2 Tablespoons Butter
3 pounds Raw Chicken, Diced
1 whole Large Onion, Chopped
3 stalks Celery, Chopped
2 cloves Garlic, Minced
1 cup Buffalo Sauce
4 cups Chicken Stock
4 cups Half-and-half
4 cups Shredded Cheese (cheddar, Jack, Blend)
1 can (14.75 Oz. Size) Cream-style Corn
Salt And Pepper, to taste
Crumbled Blue Cheese, For Topping (optional)

Directions

1

Heat the oil and butter over medium-high heat in a large stockpot. Sautee the chicken until golden brown.
2

Stir in the onions and celery and cook, stirring with a wooden spoon to scrape up all the browned bits from the bottom of the pot, until soft. Stir in the garlic and let cook for a few seconds, until fragrant.
3

Pour in the buffalo sauce and simmer for a few minutes. Stir in the chicken stock and bring to a boil, then reduce the heat to low, cover and simmer for 15 minutes.
4

Stir in the half-and-half, cheese, corn and salt and pepper and heat until the cheese is melted and the soup is hot. Serve with a small pat of butter, crumbled blue cheese and drizzle of more buffalo sauce if you want it spicier!