Buffalo chicken Chowder

Buffalo Chicken Chowder
Prep Time: 10 minutes Cook Time: 25 minutes Total Time: 35 minutes Servings: 4
A hearty and creamy chowder with all of the flavours of buffalo chicken wings!
ingredients
2 tablespoons butter
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 broth or chicken stock
1 pound cooked chicken, diced or shredded
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
Melt the butter in a large sauce pan over medium-high heat, add the onion, carrots and celery and cook until tender, about 8-10 minutes.
Add the garlic and cook until fragrant, about a minute.
Mix in the flour and let it cook for 2-3 minutes.
Add the chicken broth, chicken, hot sauce and potatoes, bring to a boil, reduce the heat and simmer until the potatoes are tender, about 10-15 minutes.
Season with salt and pepper, mix in the cream and blue cheese and remove from heat when the cheese has melted.

Slow Cooker 1: Implement steps 1-3, place everything except the cream and cheese in the slow cooker and cook on low for 6-10 hours or high for 2-4 hours before adding the cream and cheese.
Slow Cooker 2: Melt the butter in a large sauce pan over medium heat, add the flour, cook for 2-3 minutes, add the broth, place everything except the cream and cheese in the slow cooker and cook on low for 6-10 hours or high for 2-4 hours before adding the cream and cheese.
Slow Cooker Option: Instead of using cooked chicken, used uncooked boneless, skinless chicken breasts or thighs, place them in the slow cooker with everything else and when done cooking, remove them, dice or shred them and return them to the soup.