Chefs--help me try this at home

[IMGONNABE40!]

I had lunch at my favorite spot near work and had a soup they called "Buffalo chicken wing chowder" It was delicious! It was a cream based soup (which I do not typically eat) with chunks of chicken (not wings, chunks of white meat), chunks of potato along with pieces of celery and carrots. As the name implies, it was nice and spicy. The chef was "unavailable" for a consultation on the soup.

I figure if I cut out the potatoes and carrots it will be acceptable for a low carb diet. I know that if I were to make Buffalo wings I would deep fry them then toss them in a mixture of melted butter and Frank's Red Hot Sauce and serve with a side of celery and bleu cheese.

So here is what I am thinking. I would saute some onion, celery and garlic in butter, then add something for the base along with the Frank's and maybe some other spices. When it was hot, I would add cubed chicken breast and let it cook in the soup. I would garnish with bleu cheese crumbles when serving.

My question is, how do I build the base? I have never made a cream based soup before. Is there some way to do it without all of the "heavy" involved in heavy cream? What do you think of mixing chicken broth with cream for the base? I have never tried to cook with bleu cheese dressing so don't know if it would heat well--but would you try that?

Thanks

 

[CEDmom]

I'd try to find a recipe for new england clam chowder that uses a combo of cream, milk and clam juice (substitute chicken broth) and just follow it for the cream base. Most cream soups aren't 100% cream. You could even use evaporated milk to give the same thickness of cream w/o all the fat. Whatever you do use some cream for richness.

 

[Beth E. (NJ)]

I just found a recipe that might work for you -- it's at this site -- if you want to see more of their recipes: http://recipes.robbiehaf.com/B/524.htm

Buffalo Chicken Soup

Recipe Created By: Robbie & Mike Rice
Prep. Time: 0:25
Serves: 4

1 sm. onion - chopped
2 stalks celery - chopped
1/4 cup butter OR margarine
1/4 cup all-purpose flour
3/4 cup milk
3/4 cup chicken broth
2 cups diced, cooked chicken
1/4 - 1/2 cup buffalo wing sauce
4 oz. processed cheese food - diced
1/2 tsp. cayenne pepper
1/2 tsp. celery salt
1/2 tsp. garlic salt


-Sauté the onions and celery in butter until tender.
-Stir in flour until smooth; slowly stir in milk and broth.
-Stir in remaining ingredients and simmer, stirring occasionally, until cheese has melted.

Notes: We serve this with celery sticks and ranch or bleu cheese dressing

 

[IMGONNABE40!]

Thank you. That sounds like good advice regarding the clam chowder. Can't wait to try both of these.

 

[ilovepcot]

My recipe for this uses milk, sour cream and cream of chicken soup to build the cream base. You could use all 3 of these if you were to go with skim milk and the lower fat or fat free versions of the other 2. Greatest of luck!