Halibut Chowder with Cream Cheese recipe

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Ingredients

1 pound bacon, diced
3 cups low-fat milk
2 (8 ounce) packages cream cheese, softened
4 (10.75 ounce) cans cream of potato soup (such as Campbell's®)
1 (10.75 ounce) can reduced-fat, reduced-sodium cream of mushroom soup, undiluted
1 (15.25 ounce) can niblet corn, drained
4 cups finely diced halibut
8 ounces sliced fresh mushrooms
10 green onions with tops, diced, or more to taste
2 cloves garlic, or more to taste
1 pinch cayenne pepper

Nutrition Info

382.4 calories
carbohydrate: 23.9 g
cholesterol: 76.9 mg
fat: 22.5 g
fiber: 1.8 g
protein: 22 g
saturatedFat: 11.6 g
servingSize: -
sodium: 1468.1 mg
sugar: 2.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned and crispy, about 10 minutes. Reserve drippings in the skillet, and drain bacon slices on paper towels.

  2. Combine milk and cream cheese in a blender and process.

  3. Combine cream of potato soup, cream of mushroom soup, corn, and cream cheese mixture in a large pot over low heat. Bring to a simmer, about 5 minutes. Add cooked bacon.

  4. Heat skillet with bacon drippings over medium heat. Add halibut, mushrooms, green onions, and garlic. Cook and stir until tender, 5 to 7 minutes. Transfer contents of skillet to the pot with the soup.

  5. Season soup with cayenne pepper and cook until heated through, about 5 minutes more.

Recipe Yield

12 servings

Recipe Note

A huge pot of chowder that kept us full and warm when we lived in Alaska. Now, it's a Christmas tradition.

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