Home
- Preparing Time: 40 minutes
- Total Time: -
- Served Person: 12
- 1 pinch cayenne pepper
- 3 cups low-fat milk
- 8 ounces sliced fresh mushrooms
- 2 (8 ounce) packages cream cheese, softened
- 1 pound bacon, diced
- 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
- 10 green onions with tops, diced, or more to taste
- 2 cloves garlic, or more to taste
- Carbohydrate 23.9
- Cholesterol 77
- Fat 22.5
- Protein 22
- Sodium 1468
- Calories 382 calories;
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.
