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!
Preheat oven to 375˚F.
In a saucepan, melt butter over medium heat. Add bell pepper, onion, and frozen diced potatoes.
Cook until softened, approximately 3 minutes, then stir in flour, garlic powder, and paprika. Cook and additional minute.
Add in chicken broth, and cream cheese. Stir 2-3 minutes until cream cheese is melted.
Fold in chicken and green onions. Season with salt and pepper. Remove from heat and set aside.
Remove biscuits from the can. Cut each biscuit in half.
Place dough halves into muffin tin using your fingers to press sides of dough up to the top of the muffin tin.
Spoon in chowder.
Sprinkle tops with cheese and bake for 12-14 minutes until golden and bubbly.
Using a spoon, gently remove bites from pan and place on the plate.
Serving Size 3