Buffalo Chicken Chowder

Buffalo Chicken Chowder Recipe

Home-made soup is a staple in my house in the fall and winter. I love soup because it can be a one-dish meal, it freezes well and it is so easy. In fact, if you are not a cook, soup is a great place to get started because it is so difficult to mess up.

My new soup has the spicy flavor of Buffalo wings in a creamy chowder. The surprising addition of reduced fat cream cheese is what makes this chowder lower in fat than traditional versions that rely on cream. And because you use the meat from a rotisserie chicken, this recipe is super quick – enjoy!

Buffalo Chicken Chowder


  • 2 TBSP butter
  • 1 medium onion, chopped fine
  • 1 pound white potatoes, peeled and cut into 1/4″ dice (about 2 cups dice)
  • 1/2 cup diced carrot
  • 3 ribs celery, trimmed and diced
  • 3 cloves garlic, crushed
  • 4 cups chicken broth
  • 1 cup Frank’s Original Red Hot Sauce
  • Meat from 1 rotisserie chicken, chopped and shredded, skin removed (about 3-4 cups)
  • 4 cups 1% milk
  • 8 oz. reduced-fat cream cheese
  • In large stock pot, melt butter. Add onion, potatoes, carrot and celery. Saute over medium-high heat, stirring occasionally, for 6-7 minutes or until onion becomes transparent but not brown. Add garlic and saute for 30 seconds more.
  • Add broth, hot sauce and chicken. Cover and simmer over low heat for 20 minutes.
  • Add milk and cream cheese, heat through, stirring, until cream cheese is melted and soup is heated through but do not boil.
  • Add more hot sauce to taste. Would also be yummy sprinkled with blue cheese.

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