Halibut Chowder with Cream Cheese

This huge pot of halibut chowder with bacon, cream cheese, and green onions is easy thanks to canned soup and makes enough to feed a crowd.

• Preparation Time: 15 mins
• Cooking Time: 25 mins
• Total Time: 40 mins
• Calories: 382 Calories

Ingredients

• 2 (8 ounce) packages cream cheese, softened
• 1 pinch cayenne pepper
• 3 cups low-fat milk
• 1 pound bacon, diced
• 8 ounces sliced fresh mushrooms
• 2 cloves garlic, or more to taste
• 1 (15.25 ounce) can niblet corn, drained
• 4 cups finely diced halibut
• 10 green onions with tops, diced, or more to taste
• 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, undilute

Recipe Instructions

Step 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.

Step 2

Combine milk and cream cheese in a blender and process.

Step 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.

Step 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.

Step 5

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