Halibut Chowder with Cream Cheese Tasty Recipes

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Halibut Chowder with Cream Cheese

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

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

Instructions :

Prep : 15M	Cook : 12M	Ready in : 40M

• 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.

Notes :

• Feel free to substitute frozen corn for canned and canned mushrooms for fresh, if you prefer.
• This recipe makes a lot; any extra chowder can be frozen for those nights you don't feel like being in the kitchen.

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