Buffalo Chicken Chowder

• 2 tablespoons butter
• 1 small onion, chopped
• 4 celery ribs, chopped
• 2 garlic cloves, minced
• 1/4 cup flour
• 3 cups skim milk
• 3/4 - 1 cup buffalo wing sauce, I suggest Frank's (more or less depending on taste)
• 1 1/2 cups frozen corn
• 2 cups diced cooked chicken (about 1 lb)
• 8 ounces cream cheese (I use reduced fat)
• crumbled blue cheese

1. Saute onions and celery in butter in a large pot until tender.
2. Add garlic and cook for another minute.
3. Reduce heat and stir in flour, cook for 1-2 minutes. Do not brown.
4. Add milk, wing sauce, corn, chicken and cream cheese and bring to a simmer. Cook until cheese is melted and soup has thickened.
5. Serve topped with bleu cheese crumbles.

butter, onion, celery, garlic, flour, milk, buffalo wing sauce, frozen corn, chicken, cream cheese, blue cheese

Taken from www.food.com/recipe/buffalo-chicken-chowder-448771 (may not work)