Buffalo Chicken Chowder

Creamy, cheesy, a little spicy buffalo chicken chowder made easy with rotisserie chicken, corn, and cream cheese.

By Manny Michael

45 minutes

Soup

Ingredients

• 1 rotisserie chicken, shredded, about 3 cups
• 2 stalks celery, chopped
• 1 large carrot, chopped
• 1 small onion, diced
• 3 tablespoons butter
• 1 1/2 tablespoons minced garlic
• 1/4 cup flour
• 3 cups chicken broth
• 2 cups milk
• 1 1/2 cups frozen corn
• Garlic powder, to taste
• Paprika, to taste
• Black pepper, to taste
• 4 ounces cream cheese
• 1 cup heavy whipping cream
• 1 1/2 cups freshly shredded cheese, plus more for topping
• 1/2 cup buffalo sauce
• Optional Toppings:
• Extra shredded cheese
• Green onions
• Crumbled bacon
• Ranch drizzle
• Blue cheese crumbles
• Crackers
• Parsley

Instructions

1. Remove the meat from the rotisserie chicken and shred it until you have about 3 cups. Set aside.
2. Chop the celery, carrot, and onion.
3. In a Dutch oven or large pot, add the butter.
4. Cook over medium heat until the butter melts.
5. Add the celery, carrot, and onion.
6. Cook for about 6 to 8 minutes, stirring occasionally, until the vegetables are softened.
7. Add the minced garlic.
8. Stir and cook for about 30 seconds.
9. Add the flour.
10. Stir and cook for about 1 minute.
11. Pour in the chicken broth.
12. Add the milk.
13. Add the frozen corn.
14. Season with garlic powder, paprika, and black pepper.
15. Stir everything together.
16. Bring the soup to a low simmer.
17. Let it cook for about 8 to 10 minutes.
18. Turn the heat down to low.
19. Add the cream cheese.
20. Stir until the cream cheese melts into the soup.
21. Add the heavy whipping cream.
22. Add the freshly shredded cheese a handful at a time, stirring until melted before adding more.
23. Add the buffalo sauce.
24. Add the shredded rotisserie chicken.
25. Stir everything together.
26. Place the lid on the pot.
27. Cook on low for another 5 to 10 minutes.
28. Ladle into bowls.
29. Top with extra shredded cheese if desired.
30. Serve warm and enjoy.