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Buffalo Chicken Chowder
- 2 tablespoons butter
- 1 pound chicken, cut into bite sized pieces
- 1 onion, diced
- 2 carrots, diced
- 2 stalks celery, diced
- 2 cloves garlic, chopped
- 1/4 cup flour (rice flour for gluten free)
- 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
- 1/4 cup blue cheese, crumbled
Directions:View on Closet Cooking
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