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Family-friendly meals made easy!
Make everyday family moments count, with easy recipes that everyone will love. Join our email community to receive tested recipes and tips.
Make everyday family moments count, with easy recipes that everyone will love. Join our email community to receive tested recipes and tips.
When you’re craving something warm, cheesy, and downright comforting but don’t want a full pot of leftovers, this easy Chicken Chowder with Biscuit Dunkers for Two hits the spot. Creamy chicken corn chowder gets a hearty upgrade with extra diced chicken, melty pepper Jack cheese, and a pop of color (and flavor) from roasted red peppers. And the best part? Golden, bite-size biscuits for dunking—no spoon required! It’s the kind of easy weeknight dinner that looks and tastes like you put in major effort, but your secret’s safe with us. It’s perfect for chilly nights, quick lunches, or any time you want homemade comfort food without the hassle.
A few simple ingredients come together to create the ultimate comfort-food meal. Here’s what you’ll need.
Frozen Pillsbury™ Grands!™ Biscuits: We love using these frozen biscuits when making recipes for two, because then we don’t need to open up an entire can of biscuits. We can just grab what we need for this recipe, and pop the rest of the package in the freezer for later.
Progresso™ Rich & Hearty Chicken Corn Chowder: This satisfying soup is full of flavor and heats up in minutes. It’s the perfect creamy, hearty base for this recipe.
Chopped Cooked Chicken: This adds protein and extra heartiness to the soup. Rotisserie chicken works great for this; shredded leftover chicken would work, too.
Other Ingredients You’ll Need: Pepper Jack cheese gives the chowder a touch of spice and rich, melty texture. If you don’t want the spice, any shredded cheese will do. Roasted red bell pepper bring a hint of smoky-sweet flavor. We use jarred peppers because they save so much time! If you (or the kids) aren’t a fan of red peppers, you could simply add more corn instead, or add the same amount of any frozen veggie.
Here’s a quick look at how to prep this cozy meal. Keep scrolling for the full recipe instructions.
Give your frozen biscuits a quick microwave warm-up to soften them. Then, cut each one into six pieces. (If you want larger biscuit chunks, cut into four pieces instead—or just leave the biscuits whole and bake according to the package instructions.) Spread the biscuit pieces on a baking sheet and bake 12 to 14 minutes in a 375°F oven until puffed and golden brown. Your dunkers are ready!
Heat the Progresso™ chowder in a saucepan with the diced chicken, shredded cheese, and diced roasted red pepper until hot.
Ladle the chowder into bowls, top with warm biscuit pieces, and dive in! Every bite will be cheesy, creamy, and completely comforting.
The chowder reheats beautifully, and you can pop extra biscuit pieces in the oven for a few minutes to bring back their fresh-baked texture.
Store any extra biscuit pieces separately from the chowder; otherwise, they’ll get too soggy. You can keep them in a resealable bag on the counter for up to 3 days.
Store leftover chowder in an airtight container in the fridge for up to 3 days.
Freeze the chowder in an airtight container for up to 3 months. Don’t freeze the leftover biscuit pieces; they will get soggy and dense when thawed. We recommend cooking new ones to eat with your leftover chowder.
Biscuits: Heat in a 350°F oven for 5 minutes until warm and crispy on the outside.
Refrigerated Chowder: Microwave on high for 2 minutes, stir, and microwave again in 30-second increments if needed until hot.
Frozen Chowder: Microwave on High for 4 to 6 minutes, stir, and microwave again in 1-minute increments, stirring in between, until hot.
Place frozen biscuits on microwavable plate. Microwave uncovered on High 15 seconds; turn over, and microwave about 10 seconds longer or until biscuits are softened. Cut each biscuit into 6 pieces; place pieces at least 1/2 inch apart on ungreased baking sheet.
Bake 12 to 14 minutes or until golden brown. Cool 10 minutes.
Meanwhile, in 3-quart saucepan, heat chowder, chicken, cheese, and roasted pepper over medium heat, stirring frequently, until hot.
Pour mixture into serving bowls; top with biscuit pieces for dunking into chowder.
For extra biscuit dunkers flavor, sprinkle with Parmesan cheese after cutting and before baking.
This recipe can easily be doubled to make 4 servings!
| Food Component / Nutrient | Amount | % , Daily Value* |
|---|---|---|
| Total Fat | 27g | 41% |
| Saturated Fat | 13g | 64% |
| Trans Fat | 0g | % Value Not Available |
| Monounsaturated Fat | 5g | % Value Not Available |
| Polyunsaturated Fat | 1&½g | % Value Not Available |
| Omega-3 | 0g | % Value Not Available |
| Cholesterol | 115mg | 38% |
| Sodium | 1910mg | 80% |
| Total Carbohydrate | 51g | 17% |
| Dietary Fiber | 1g | 7% |
| Soluble Fiber | 0g | % Value Not Available |
| Insoluble Fiber | 0g | % Value Not Available |
| Sugars | 9g | % Value Not Available |
| Protein | 37g | % Value Not Available |
| Vitamin D | Value Not Available | 2% |
| Calcium | Value Not Available | 25% |
| Iron | Value Not Available | 15% |
| Potassium | 770mg | 22% |
| Vitamin A | Value Not Available | 15% |
| Vitamin C | Value Not Available | 6% |
| Vitamin E | Value Not Available | 2% |
| Thiamin | Value Not Available | 4% |
| Riboflavin | Value Not Available | 15% |
| Niacin | Value Not Available | 30% |
| Vitamin B6 | Value Not Available | 20% |
| Folic Acid | Value Not Available | 4% |
| Vitamin B12 | Value Not Available | 8% |
| Pantothenic Acid | Value Not Available | 8% |
| Phosphorus | Value Not Available | 30% |
| Magnesium | Value Not Available | 8% |
| Zinc | Value Not Available | 15% |
| Manganese | Value Not Available | 2% |
| Selenium | Value Not Available | 30% |
| Copper | Value Not Available | 4% |
| Beta-Carotene | Value Not Available | % Value Not Available |
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | ||
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