HALIBUT CHOWDER WITH CREAM CHEESE

Halibut Chowder with Cream Cheese image

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

Provided by KATLIST

Categories Soups, Stews and Chili Recipes Chowders Fish Chowder Recipes

Time 40m

Yield 12

Number Of Ingredients 11

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

Steps:

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.
Combine milk and cream cheese in a blender and process.
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.
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.
Season soup with cayenne pepper and cook until heated through, about 5 minutes more.

Nutrition Facts : Calories 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, Sodium 1468.1 mg, Sugar 2.2 g