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Halibut Chowder with Cream Cheese

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

40 m servings 382
Original recipe yields 12 servings

Directions

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  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.

Footnotes

  • Cook's 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.

Nutrition Facts


Per Serving: 382 calories; 22.5 23.9 22 77 1468 Full nutrition

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