Description
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
- 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.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Servings: 12