Kelly's Buffalo Chicken Chowder

To say I have a family of GREAT cooks is an understatement!  It should be no surprise I learned most of my skill from my mother, grandmother, and all the other wonderful cooks and bakers we enjoy in our family.  My cousin Kelly is no exception!  She lovingly shared this recipe for all of you today!  The recipe below serves 4 - feel free to double, triple, or more as needed!  She also pre-made the soup and then warmed in a crock-pot the next day.

Enjoy!

Kelly's Buffalo Chicken Chowder
Adapted from Closet Cooking

2 Tbsp Butter
1 lb Chicken, cut into bite sized pieces
1 Cup Onion, diced
1 Cup Celery, cut into small pieces
1 Cup Carrot, cut into small pieces
2 Cloves Garlic, chopped
2 Tbsp Flour
3 Cups Chicken Stock
*Hot Sauce, to taste (I used 1/4 cup Franks Red Hot sauce)
1 Large Yukon Gold (or other boiling potato), peeled and cut into bite sized pieces
Salt and Pepper, to taste
1 Cup Heavy Cream (I used half and half)
1/4 Cup Blue Cheese, crumbled

Melt the butter in a large sauce pan over medium heat.  Add chicken and saute until golden brown, about 8-10 minutes.  Add onion, celery and carrots and cook until tender, about 10-15 minutes.  Add garlic and flour and cook until fragrant, about a minute.  Add the chicken broth and deglaze the pan. Add hot sauce and potatoes, bring to a boil, reduce 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.