Buffalo Chicken Chowder

Buffalo Chicken Chowder

makes 6 generous bowls

4 cups low-salt chicken stock or canned chicken broth
3 large boned and skinned chicken breasts (about 1 1/2 pounds)
1/2 cup buffalo wing sauce, or more to taste
2 tablespoons olive oil
6 stalks celery, diced
6 oz shredded carrots (thin match sticks)
1 medium onion, diced
1/4 cup whole wheat flour
1 1/2 cup skim milk
4 ounces low fat mexican blend, shredded
salt and pepper to taste
crumbled reduced fat blue cheese & celery sticks for garnish, if desired

1. Place chicken breasts, chicken stock, and wing sauce in slow cooker and
cook until tender enough to shred. Shred with 2 forks.(I just put frozen IQF
chicken breasts in on low the AM and shredded them in the late afternoon.)

2. Cook the celery, carrot, and onion in the olive oil until tender, about
10 minutes. Add the flour and allow to cook until absorbed, about 2 minutes
more. Slowly stir the half-and-half and stock/wing sauce from crock pot into
the mixture. Cook until bubbly and thick.

3. Stir in shredded chicken and cheese. Season with salt and pepper. Reduce
heat to medium-low. Stirring occasionally, allow the soup to simmer until
the cheese has melted completely, about 10 minutes.

4. Serve sprinkled with blue cheese and garnished with a celery stick, if
desired. Not included in nutrition.

Nutrition (calculated from recipe ingredients)
Calories: 300
Calories From Fat: 88
Total Fat: 9.9g
Cholesterol: 78.7mg
Sodium: 1205.8mg
Potassium: 796.1mg
Carbohydrates: 15.2g
Fiber: 2.5g
Sugar: 6.6g
Protein: 36.6g

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