Buffalo Chicken Chowder

A variation of our favorite Chicken Corn Chowder:

• 1 Tbs olive oil
• 1 pound skinned, boned chicken breast, cut into bite-size pieces
• Wing sauce (like Frank's)
• 1 cup chopped onion
• 1 cup diced celery
• 1 tsp red pepper flakes
• salt and pepper to taste
• 1 Tbs Italian seasoning
• 2 garlic cloves, minced
• 4 1/2 cups fat-free chicken broth
• 1 3/4 cups diced peeled red potatoes
• 1 can diced tomatoes with chiles
• 1/2 cup all-purpose flour
• 2 cups 2% low-fat milk
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• diced green onions
• crumbled blue cheese

PREPARATION

Saute chicken in a large soup pot with olive oil.  Once cooked through, remove chicken from pot and marinade in a bowl of wing sauce.  Saute onion, celery, seasonings, and garlic in pan; sauté 5 minutes. Add broth and potatoes and tomatoes; bring to boil. Cover, reduce heat, and simmer 20 minutes or until potatoes are tender
Place flour in a bowl. Gradually add milk, stirring with a whisk until blended; add to soup. Cook over medium heat 15 minutes or until thick, stirring frequently. Stir in chicken, salt, and pepper. Top with crumbled blue cheese and onions.