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Chicken Corn Chowder Bites

Chicken Corn Chowder Bites

Chicken Corn Chowder Bites

RatingDifficultyBeginner

I love a hearty creamy chowder in a bread bowl! It’s warm and comforting, and just perfect on a chilly day. The only problem is I never finish it because I get full too quickly, and the bread gets too soggy to save for leftovers, and the chowder I love turns into a disappointing mess! Sooo, I decided to create a hack for us all, and shrink bread bowls into awesome bites! Filled with my super creamy chicken corn chowder, these are sweet and spicy and delicious without the mess! Oh, and did I mention the chowder takes under 10 minutes to make? You’ll be grinning in no time!

Yields8 Servings
Prep Time20 minsCook Time14 minsTotal Time34 mins
Ingredients
 2 tbsp unsalted butter
 ½ red bell pepper, finely diced
 ½ onion, finely diced
 2 tbsp flour
 1 tsp garlic powder
 ½ tsp paprika
 2 tsp fresh chopped thyme
 1 cup frozen corn kernels
 1 cup chicken broth
 4 oz cream cheese
 2 cups shredded chicken (store bought rotisserie chicken works perfectly)
 2 stalks Green onions, thinly sliced
 Salt and pepper, to taste
 1 can of biscuit dough
  cup Shredded cheddar cheese
Directions
1

Preheat oven to 375˚F.

2

In a saucepan, melt butter over medium heat. Add bell pepper and onion.

3

Cook until softened, 3 minutes, then stir in flour and cook 1 minute.

4

Add in corn, chicken broth, and cream cheese. Stir 1 to 2 minutes until cream cheese is melted.

5

Fold in chicken and green onions. Season with salt and pepper. Remove from heat and set aside.

6

Remove biscuits from the can. Cut each biscuit in half.

7

Place dough halves into muffin tin using your fingers to press sides of dough up to the top of the muffin tin.

8

Spoon in corn chowder.

9

Sprinkle tops with cheese and bake for 12-14 minutes until golden and bubbly.

10

Using a spoon, gently remove bites from pan and place on the plate.

Ingredients

Ingredients
 2 tbsp unsalted butter
 ½ red bell pepper, finely diced
 ½ onion, finely diced
 2 tbsp flour
 1 tsp garlic powder
 ½ tsp paprika
 2 tsp fresh chopped thyme
 1 cup frozen corn kernels
 1 cup chicken broth
 4 oz cream cheese
 2 cups shredded chicken (store bought rotisserie chicken works perfectly)
 2 stalks Green onions, thinly sliced
 Salt and pepper, to taste
 1 can of biscuit dough
  cup Shredded cheddar cheese

Directions

Directions
1

Preheat oven to 375˚F.

2

In a saucepan, melt butter over medium heat. Add bell pepper and onion.

3

Cook until softened, 3 minutes, then stir in flour and cook 1 minute.

4

Add in corn, chicken broth, and cream cheese. Stir 1 to 2 minutes until cream cheese is melted.

5

Fold in chicken and green onions. Season with salt and pepper. Remove from heat and set aside.

6

Remove biscuits from the can. Cut each biscuit in half.

7

Place dough halves into muffin tin using your fingers to press sides of dough up to the top of the muffin tin.

8

Spoon in corn chowder.

9

Sprinkle tops with cheese and bake for 12-14 minutes until golden and bubbly.

10

Using a spoon, gently remove bites from pan and place on the plate.

Chicken Corn Chowder Bites
Chef Jamika

Chef Jamika is a classically trained Chef, Entrepreneur, Television Host, Motivational Speaker, Risk-taker, Cheerleader, Frequent Flyer, Philanthropist, wife, mom, sister and friend. Jamika Pessoa resides in Los Angeles, CA and Atlanta, GA with her husband and daughter.

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