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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Recipe Summary

prep:
15 mins
cook:
25 mins
total:
40 mins
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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

382 calories; protein 22g; carbohydrates 23.9g; fat 22.5g; cholesterol 76.9mg; sodium 1468.1mg. Full Nutrition
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