Ingredients for - Halibut Chowder with Cream Cheese

1. Bacon, diced 1 pound
2. Low-fat milk 3 cups
3. Cream cheese, softened 2 (8 ounce) packages
4. Cream of potato soup (such as Campbell's®) 4 (10.75 ounce) cans
5. Reduced-fat, reduced-sodium cream of mushroom soup, undiluted 1 (10.75 ounce) can
6. Niblet corn, drained 1 (15.25 ounce) can
7. Finely diced halibut 4 cups
8. Sliced fresh mushrooms 8 ounces
9. Green onions with tops, diced, or more to taste 10
10. Garlic, or more to taste 2 cloves
11. Cayenne pepper 1 pinch

How to cook deliciously - Halibut Chowder with Cream Cheese

1 . Stage

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 . Stage

Combine milk and cream cheese in a blender and process.

3 . Stage

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 . Stage

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 . Stage

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