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Recipe: Halibut Chowder with Cream Cheese

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

Halibut Chowder With Cream Cheese 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 Campbells)

  • 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

How to Make Halibut Chowder With Cream Cheese

  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.

  2. Combine milk and cream cheese in a blender and process.

  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.

  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.

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

Halibut Chowder With Cream Cheese Nutritions

  • 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

  • ServingSize:

  • Sodium: 1468.1 mg

  • Sugar: 2.2 g

  • TransFat:

  • UnsaturatedFat:

Source: Halibut Chowder with Cream Cheese

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