A creamy and spicy chowder that combines the flavors of buffalo chicken with a comforting soup base.
Cook the chicken thighs in a large saucepan until fully cooked, then remove and shred.
Shredding the chicken while it's warm makes the process easier.
In the same saucepan, sauté the green onions and celery in butter until softened.
Cook the vegetables over medium heat to prevent burning.
Stir in the flour and cook for a minute to create a roux.
Cooking the flour removes its raw taste and thickens the soup.
Gradually whisk in the milk and water, ensuring no lumps form.
Whisk continuously to achieve a smooth consistency.
Add the shredded chicken, buffalo sauce, cayenne pepper, and shredded cheese. Stir until the cheese is melted and the soup is heated through.
Adjust the seasoning to taste before serving.
Serve the soup hot, garnished with additional green onions if desired.
Serve with crusty bread for a complete meal.
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