Dinner · Part 3 of 3: Tips & recipe card

Slow-Cooker Buffalo Steak Chowder with Gorgonzola Tips, FAQ & printable recipe

Name: Slow-Cooker Buffalo Steak Chowder with Gorgonzola
Prep time: 20 min
Cook time: 5 h
Total time: 5 h 20 min
Cuisine: American
Ingredients: 2 lb sirloin steak, cut into 1-inch bites; 2 cups diced Yukon potatoes; 1 cup diced celery root; 3 stalks celery, chopped; 1/2 cup aged cayenne buffalo sauce; 3 1/2 cups beef bone broth; 8 oz cream cheese, softened and cubed; 1 cup heavy cream; 1 cup crumbled sweet Gorgonzola cheese; Crispy fried shallots, for serving; Celery hearts, for serving

By Clara Weller · Oct 16, 2026

A close-up of a ladle lifting rich, creamy buffalo steak chowder from a dark stoneware Crockpot.

Prep: 20 min
Cook: 5 h
Total: 5 h 20 min
Serves: 6

Tips for success

For the best sear, make sure the skillet is very hot before adding the steak, and do not move the pieces until they release easily from the pan. This creates a deep crust that adds flavor to the chowder. If you have time, let the seared steak rest for a few minutes before adding it to the slow cooker.

To make the chowder even richer, you can substitute half of the beef broth with a good stout beer, but keep in mind that beer adds bitterness.

For a thicker chowder, mash some of the potatoes against the side of the slow cooker before adding the dairy. Always taste and adjust the buffalo sauce level—it can vary in heat.

Variations

Chicken Buffalo Chowder: Swap the sirloin for 2 pounds of boneless, skinless chicken thighs, seared and cut into chunks. Cook on LOW for 4 hours instead of 5. The chicken will be tender and soak up the buffalo flavor.
Smoky Chipotle Version: Replace the buffalo sauce with 1/2 cup of adobo sauce from chipotle peppers for a smoky, earthy heat. Add 1 teaspoon of smoked paprika along with the broth for extra depth.
Vegetarian Buffalo Chowder: Omit the steak and use vegetable broth instead of beef. Add 2 cups of canned chickpeas or white beans for protein. Cook for 4 hours on LOW, then proceed with the dairy finish.
Extra-Veggie Chowder: Add 1 cup of diced carrots and 1 cup of frozen corn along with the potatoes. The carrots add sweetness, and the corn provides a pop of color and texture. Adjust cook time to 5 hours.

Storage and make-ahead

Fridge: Store in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop, adding a splash of broth if needed.
Freezer: Cool completely, then freeze in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.
Reheat: Reheat in a saucepan over medium-low heat, stirring occasionally, until hot. Add a little broth or water to adjust consistency.

Store leftover chowder in an airtight container in the refrigerator for up to 4 days. The flavors will meld and deepen overnight.

When reheating, do so gently on the stovetop over medium-low heat, stirring frequently, or in the microwave in 30-second intervals. If the chowder thickens too much, add a splash of beef broth or water to loosen it.

You can prepare the ingredients the night before: sear the steak, chop the vegetables, and measure the broth and buffalo sauce. Keep everything in separate containers in the refrigerator.

In the morning, simply layer everything in the slow cooker and start cooking. You can also cook the full chowder and refrigerate it for up to 2 days before serving—reheat gently and add the dairy if you want a fresher finish.

Serving ideas

Ladle the chowder into deep bowls and top with crispy fried shallots, extra Gorgonzola crumbles, and celery hearts.

The crunchy shallots provide a textural contrast to the creamy chowder, while the celery hearts add a fresh, herbaceous note. Serve with crusty bread or oyster crackers for sopping up every last drop.

This chowder is a meal in itself, but it also pairs well with a simple green salad dressed with a tangy vinaigrette. For game day, set up a toppings bar with extra cheese, hot sauce, and chopped scallions so everyone can customize their bowl. The chowder is best enjoyed hot, right after it finishes cooking.

Frequently asked questions

Can this chowder be made without searing the steak?

Yes, you can skip the searing and add the raw steak directly to the slow cooker. However, searing adds a deep, savory flavor and a nicer color to the final dish. If you skip it, the chowder will still be delicious but slightly less complex. The cook time may be slightly shorter since the steak doesn't need to brown.

How can the chowder be thickened if it is too thin?

If the chowder is thinner than you like after cooking, you can mash some of the potatoes against the side of the slow cooker to release their starch. Alternatively, mix 2 tablespoons of cornstarch with 2 tablespoons of cold water and stir it into the hot chowder, then cook for 10 minutes until thickened. Be careful not to add too much, as it can become pasty.

Can the dairy be added at the beginning of cooking?

It is not recommended to add cream cheese, heavy cream, or Gorgonzola at the start, as prolonged cooking can cause the dairy to curdle and separate. The chowder will have a grainy texture. For a smooth and creamy result, always add the dairy during the last 20 minutes of cooking, after the steak and vegetables are tender.

What is the best way to reheat leftover chowder without breaking it?

Reheat gently on the stovetop over low to medium heat, stirring frequently. Avoid boiling, as high heat can cause the dairy to separate. If the chowder has thickened too much, stir in a splash of beef broth or water to reach the desired consistency. Microwaving in short bursts is also fine, but stir between intervals.

Is this chowder gluten-free?

This chowder is naturally gluten-free as long as the buffalo sauce and beef broth you use are certified gluten-free. Many brands of buffalo sauce and broth are gluten-free, but always check the labels. Serve with gluten-free bread or crackers if needed. The recipe itself contains no wheat, barley, or rye.

Recipe card

Slow-Cooker Buffalo Steak Chowder with Gorgonzola

Prep 20 minCook 5 hTotal 5 h 20 minServes 6

Ingredients

2 lb sirloin steak, cut into 1-inch bites
2 cups diced Yukon potatoes
1 cup diced celery root
3 stalks celery, chopped
1/2 cup aged cayenne buffalo sauce
3 1/2 cups beef bone broth
8 oz cream cheese, softened and cubed
1 cup heavy cream
1 cup crumbled sweet Gorgonzola cheese
Crispy fried shallots, for serving
Celery hearts, for serving

Instructions

Season the sirloin bites with salt and pepper. Heat a large skillet over medium-high heat and add a little oil. Sear the steak in batches until deeply browned on all sides, about 3 to 4 minutes per batch. Transfer the seared steak to the slow cooker. Let it rest for 3 minutes before slicing.
Add the diced potatoes, celery root, chopped celery, buffalo sauce, and beef bone broth to the slow cooker. Stir gently to combine everything.
Cover the slow cooker and cook on LOW for 5 hours, until the steak is fork-tender and the potatoes are soft. Do not lift the lid during cooking to maintain steady heat. Let it rest for 3 minutes before slicing.
After 5 hours, add the cream cheese, heavy cream, and crumbled Gorgonzola. Stir gently until the cream cheese is fully melted and the chowder is smooth and creamy. Cook for an additional 15 to 20 minutes, uncovered, until heated through.
Ladle the chowder into warm bowls. Top each serving with crispy fried shallots, extra Gorgonzola crumbles, and a few celery hearts.

Contains: milk, celery

Estimated nutrition per serving

Calories: 620
Protein: 42 g
Carbohydrates: 24 g
Fat: 38 g

Automatic estimate from the ingredient list, not laboratory-verified.

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This recipe is based on a short cooking video and is published under the pen name Clara Weller. It was checked before publication, but errors can slip through. Nutrition, when shown, is an estimate. Read more in our editorial policy and on our food safety page.