Best 8 Buffalo Wing Style Chicken Chowder Recipes

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Buffalo wing style chicken chowder is a hearty and flavorful soup that is perfect for a cold winter day. It is made with chicken, vegetables, and a creamy buffalo sauce. The soup is then topped with shredded chicken, blue cheese crumbles, and celery.

In this article, you will find three different recipes for buffalo wing style chicken chowder. The first recipe is for a classic buffalo wing style chicken chowder. The second recipe is for a slow cooker buffalo wing style chicken chowder. And the third recipe is for a vegetarian buffalo wing style chicken chowder.

Each recipe includes step-by-step instructions and a list of ingredients. You will also find tips for making the soup ahead of time and freezing it. So whether you are looking for a quick and easy weeknight meal or a hearty and delicious soup to serve at a party, you are sure to find the perfect recipe in this article.

Here are our top 8 tried and tested recipes!

RESTAURANT-STYLE BUFFALO CHICKEN WINGS



Restaurant-Style Buffalo Chicken Wings image

This is similar to the hot wings recipe served at a popular restaurant chain. If you have ever had them, you have to love them.

Provided by Kelly

Categories     Appetizers and Snacks     Spicy

Time 2h

Yield 5

Number Of Ingredients 10

½ cup all-purpose flour
¼ teaspoon paprika
¼ teaspoon cayenne pepper
¼ teaspoon salt
10 chicken wings
oil for deep frying
¼ cup butter
¼ cup hot sauce
1 dash ground black pepper
1 dash garlic powder

Steps:

  • In a small bowl mix together the flour, paprika, cayenne pepper and salt. Place chicken wings in a large nonporous glass dish or bowl and sprinkle flour mixture over them until they are evenly coated. Cover dish or bowl and refrigerate for 60 to 90 minutes.
  • Heat oil in a deep fryer to 375 degrees F (190 degrees C). The oil should be just enough to cover wings entirely, an inch or so deep. Combine the butter, hot sauce, pepper and garlic powder in a small saucepan over low heat. Stir together and heat until butter is melted and mixture is well blended. Remove from heat and reserve for serving.
  • Fry coated wings in hot oil for 10 to 15 minutes, or until parts of wings begin to turn brown. Remove from heat, place wings in serving bowl, add hot sauce mixture and stir together. Serve.

Nutrition Facts : Calories 363.8 calories, Carbohydrate 10.7 g, Cholesterol 44.2 mg, Fat 32.4 g, Fiber 0.5 g, Protein 7.9 g, SaturatedFat 9.6 g, Sodium 496.5 mg, Sugar 0.3 g

BUFFALO WING-STYLE CHICKEN CHOWDER



Buffalo Wing-Style Chicken Chowder image

A hearty and creamy chowder with all of the flavors of buffalo wings! Having lived in and around Buffalo in my youth wings are a favorite of mine. This chowder really is like the wings of my youth.

Provided by Marsha Gardner

Categories     Cream Soups

Number Of Ingredients 12

2 Tbsp butter, unsalted
1 lb chicken, boneless, skinless and cut into bite size pieces
1 c onion, diced
1 c celery, diced
1 c carrot, diced
2 clove garlic, minced
2 Tbsp all purpose flour
3 c chicken stock
franks hot sauce to taste, i used 1/4 cup
2 large boiling potato, peeled and cut into bite sized pieces
1 c heavy cream
1/4 c blue cheese, crumbled

Steps:

  • 1. Melt the butter in a large sauce pan over medium heat. Add the chicken and saute until golden brown, about 8-10 minutes.
  • 2. 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.
  • 3. 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.

RICH AND CREAMY BUFFALO WING CHOWDER



Rich and Creamy Buffalo Wing Chowder image

My own little twist on Buffalo Wings! We eat a LOT of soups here during the wintertime, and this one will definitely warm you up! Enjoy! :)

Provided by Kelly Williams

Categories     Cream Soups

Time 45m

Number Of Ingredients 18

1 small onion, chopped
2 ribs of celery, sliced
1/4 cup butter
1/4 cup flour
3/4 cup milk
3/4 cup chicken broth, 1/4 cup more if you prefer a thinner soup
2 cups diced cooked chicken breast meat, or rotisserie chicken
1/4-1/2 cup frank's hot sauce or buffalo wing sauce, to taste
2 oz. cream cheese, diced
2 oz. velveeta cheese, diced
1/2 tsp. dried parsley flakes
1/2 tsp. cayenne powder
1/2 tsp. celery salt
1/4 tsp. garlic powder
1/8 tsp. cumin
*more salt to taste, about a 1/4 tsp. more if needed
*about 1 cup crumbled blue cheese for topping
*4-6 small celery sticks with tops

Steps:

  • 1. In 2 quart saucepan over medium heat, sauté onions and celery in butter 'til softened. Stir flour into pan. Cook and stir 1-2 minutes over low heat, do not brown. Slowly whisk in milk and broth. Stir in rest of ingredients and simmer over low heat 'til cheeses are melted. Serve topped with crumbled blue cheese, and a celery stick inserted in bowl. (Can also serve with extra hot sauce and a little sour cream if preferred.) Enjoy!

BUFFALO CHICKEN CHOWDER



Buffalo Chicken Chowder image

I love every twist on Buffalo Chicken that I can find, and I love soups, so when I heard of one of my favorite restaurants selling Buffalo Chicken Chowder as their special I just had to try to make my own.

Provided by lindseycore

Categories     Chowders

Time 35m

Yield 9 cup, 6 serving(s)

Number Of Ingredients 11

2 tablespoons butter
1 small onion, chopped
4 celery ribs, chopped
2 garlic cloves, minced
1/4 cup flour
3 cups skim milk
3/4-1 cup buffalo wing sauce, I suggest Frank's (more or less depending on taste)
1 1/2 cups frozen corn
2 cups diced cooked chicken (about 1 lb)
8 ounces cream cheese (I use reduced fat)
crumbled blue cheese

Steps:

  • Sauté onions and celery in butter in a large pot until tender.
  • Add garlic and cook for another minute.
  • Reduce heat and stir in flour, cook for 1-2 minutes. Do not brown.
  • Add milk, wing sauce, corn, chicken and cream cheese and bring to a simmer. Cook until cheese is melted and soup has thickened.
  • Serve topped with bleu cheese crumbles.

Nutrition Facts : Calories 393.8, Fat 20.9, SaturatedFat 10.9, Cholesterol 89.3, Sodium 287.5, Carbohydrate 31.7, Fiber 2.8, Sugar 2.2, Protein 22.2

BUFFALO-STYLE CHICKEN WINGS



Buffalo-Style Chicken Wings image

Provided by Food Network Kitchen

Categories     appetizer

Time 1h30m

Yield about 4 appetizer servings.

Number Of Ingredients 17

2 cups all-purpose flour
1/2 teaspoon cayenne
1/2 teaspoon fine salt
Vegetable oil, for frying
2 pounds chicken wings, split at the joint, wingtips removed and discarded
1/2 cup unsalted butter, melted
1/4 cup hot sauce, or to taste
2 tablespoons fresh lemon juice
1 cup mayonnaise
1/2 cup half-and-half
2 tablespoons sour cream
1 tablespoon fresh lemon juice
1/4 teaspoon Worcestershire sauce
1/2 cup crumbled blue cheese, such as Maytag (about 3 ounces)
Kosher salt and freshly ground black pepper
Celery sticks, for serving
Carrot sticks, for serving

Steps:

  • For the wings: Preheat the oven to 400 degrees F. Line 1 large or 2 small rimmed baking sheets with foil.
  • Whisk together the flour, cayenne and salt in a large bowl.
  • Heat 2 inches of oil in a large, heavy-bottomed pot over medium heat until a deep-fry thermometer registers 375 degrees F. Working in 3 batches, dredge the wings in the flour mixture and fry until lightly browned, 10 to 12 minutes per batch. Transfer the wings with a slotted spoon to a paper-towel-lined plate. (Make sure the oil returns to the proper temperature before frying each batch.)
  • Combine the butter, hot sauce and lemon juice in a large bowl. Toss the fried wings in the hot sauce mixture; transfer the wings and sauce to the prepared baking sheet(s). Bake, flipping the wings occasionally, until they are crispy and have absorbed most of the sauce, about 35 minutes.
  • For the blue cheese dressing: Whisk together the mayonnaise, half-and-half, sour cream, lemon juice, salt, Worcestershire and 1/4 cup of the blue cheese in a medium bowl until smooth. Gently stir in the remaining 1/4 cup blue cheese and season with pepper to taste. Use immediately, or refrigerate for up to 3 days. (Makes about 2 1/2 cups dressing.)
  • Transfer the wings to a serving platter and serve with the blue cheese dressing and celery and carrot sticks.

BUFFALO CHICKEN WING SOUP



Buffalo Chicken Wing Soup image

My husband and I love buffalo chicken wings, so we created a soup with the same zippy flavor,. It's very popular with guests. Start with a small amount of hot sauce, then add more if needed to suit your family's tastes. -Pat Farmer, Falconer, New York

Provided by Taste of Home

Categories     Lunch

Time 4h5m

Yield 8 servings.

Number Of Ingredients 6

5 cups 2% milk
3 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
3 cups shredded cooked chicken (about 1 pound)
1 cup sour cream
1/4 to 1/2 cup Louisiana-style hot sauce
Optional: Sliced celery and additional hot sauce

Steps:

  • In a 5-qt. slow cooker, mix the first 5 ingredients. Cook, covered, on low until heated through and flavors are blended, 4-5 hours. If desired, top servings with celery and additional hot sauce.

Nutrition Facts : Calories 572 calories, Fat 29g fat (11g saturated fat), Cholesterol 180mg cholesterol, Sodium 1308mg sodium, Carbohydrate 18g carbohydrate (9g sugars, Fiber 2g fiber), Protein 57g protein.

SLOW COOKER BUFFALO CHICKEN WING SOUP



Slow Cooker Buffalo Chicken Wing Soup image

A true Buffalo chicken wing soup done with a slow cooker.

Provided by Greg Amirault

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Chicken Soup Recipes

Time 6h50m

Yield 8

Number Of Ingredients 9

6 cups half-and-half
3 (10.75 ounce) cans condensed cream of chicken soup
4 cups shredded cooked chicken breast
1 cup sour cream
1 cup hot pepper sauce, or to taste
4 carrots, diced
3 celery stalks, diced
3 potatoes, peeled and cubed
5 ounces crumbled blue cheese

Steps:

  • Combine half-and-half, cream of chicken soup, chicken breast meat, sour cream, hot pepper sauce, carrots, celery, and potatoes in a slow cooler. Cover and cook on Low for 6 1/2 hours, stirring occasionally. After 5 hours, stir in the blue cheese.

Nutrition Facts : Calories 633.6 calories, Carbohydrate 36.5 g, Cholesterol 137.4 mg, Fat 42.4 g, Fiber 3.3 g, Protein 27.9 g, SaturatedFat 22.9 g, Sodium 1909 mg, Sugar 4.2 g

BUFFALO WING CHOWDER



Buffalo Wing Chowder image

My own twist on Buffalo Wings! We eat a LOT of soups here during the winter, this one will definitely warm you up!

Provided by Wildflour

Categories     Chowders

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 16

1 small onion, chopped
2 celery ribs, chopped
1/4 cup butter
1/4 cup flour
3/4 cup milk
3/4 cup chicken broth
2 cups diced cooked chicken
1/4-1/2 cup chicken wing sauce, to taste
4 ounces Velveeta cheese, cubed
1/2 teaspoon dried parsley flakes
1/2 teaspoon cayenne
1/2 teaspoon celery salt
1/4 teaspoon garlic powder
1/8 teaspoon cumin
1/4 teaspoon salt (to taste)
crumbled blue cheese

Steps:

  • In 2 quart saucepan over medium heat, sauté onions and celery in butter 'til softened.
  • Stir flour into pan.
  • Cook and stir 1-2 minutes over low heat, do not brown.
  • Slowly whisk in milk and broth.
  • Stir in rest of ingredients and simmer over low heat 'til cheese is melted.
  • Serve topped with crumbled bleu cheese, and a celery stick inserted in bowl.

Nutrition Facts : Calories 380.2, Fat 24.4, SaturatedFat 13.7, Cholesterol 111.8, Sodium 881.9, Carbohydrate 13.7, Fiber 0.9, Sugar 3.6, Protein 25.8

Tips:

  • Use a variety of chicken pieces. This will give your chowder a more complex flavor and texture. For example, you could use a combination of boneless, skinless chicken breasts, thighs, and wings.
  • Don't overcook the chicken. Chicken is best when it is cooked through but still tender. Overcooked chicken will be tough and dry.
  • Use a good quality broth. The broth is the base of the chowder, so it's important to use a good one. Look for a broth that is low in sodium and has a rich flavor.
  • Add plenty of vegetables. Vegetables add flavor, color, and nutrients to the chowder. Some good vegetables to use include carrots, celery, onions, and potatoes.
  • Season the chowder to taste. Salt, pepper, and garlic powder are all good seasonings to start with. You can also add other seasonings, such as cayenne pepper or paprika, to taste.
  • Serve the chowder with your favorite toppings. Some popular toppings include shredded cheese, crumbled bacon, and chopped green onions.

Conclusion:

Buffalo wing style chicken chowder is a delicious and easy-to-make soup that is perfect for a cold night. It is packed with flavor and is sure to be a hit with your family and friends. So next time you're looking for a hearty and satisfying soup, give this recipe a try. You won't be disappointed!

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