Buffalo Chicken Chowder

Buffalo Chicken Chowder

2 tablespoons butter

1 pound 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 tablespoons 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

1/4 cup blue cheese, crumbled

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