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
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.
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
