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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

Nutrition Info

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: : -

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.

12 servings

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