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2 Tbsp unsalted butter

½ red bell pepper, finely diced

½ onion, finely diced

2 Tbsp all-purpose flour

1 cup frozen corn kernels

1 cup chicken broth

4 oz cream cheese

2 tsp chopped fresh thyme

1 tsp garlic powder

½ tsp paprika

2 cups shredded chicken (rotisserie chicken works perfectly)

2 scallions, thinly sliced

Kosher salt and freshly ground black pepper

2 7.5-oz cans refrigerated biscuits

⅔ cup shredded Cheddar


1. Preheat the oven to 375ºF.

2. Melt the butter in a saucepan over medium heat. Add the bell pepper and onion and cook until softened, about 3 minutes. Stir in the flour and cook 1 minute. Add the corn, chicken broth, cream cheese, thyme, garlic powder and paprika and cook, stirring, until the cream cheese is melted, 1 to 2 minutes. Fold in the chicken and scallions and season with salt and pepper. Set aside.

3. Separate the biscuits, then cut each biscuit in half around its equator to make 2 thin discs (for a total of 32 discs). Using multiple mini muffin pans, place a dough disc into each of 32 cups and use your fingers to press the sides of the dough up to the top of each cup. Spoon in the corn chowder. Sprinkle the tops with the cheese and bake until golden and bubbly, 12 to 14 minutes. Gently remove the bites from the pan using a spoon and place on a plate.

Tips and Substitutions

Special equipment: mini muffin pans

Cook’s Note
Any remaining chowder freezes well for another use.