Halibut Chowder with Cream Cheese

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

Step: 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.

Step: 2

Combine milk and cream cheese in a blender and process.

Step: 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.

Step: 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.

Step: 5

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

Per Serving: 382 calories; protein 22g; carbohydrates 23.9g; fat 22.5g; cholesterol 76.9mg; sodium 1468.1mg.

The name of “stew” can refer to both a food and a make dishes method. Stewing involves not fast cooking piece of meat, raw fruit or beans in a flavorful liquid . It’s same as to braising, but it does have a few notable differences. The raw animal vested is chopped into few of pieces but of being processing menu whole , and the liquid completely covers the essential in a stew as different to a braise’s halfway all of it . When meat or raw fruit are cooked using this method, the resulting dish is called stew.

Stew has a reputation for making a rib-sticking meal that warms you up on a freezing , winter day. It’s true ; a bowl of old menu of beef stew does have warming properties , but stew’s cozy factor more than a way beyond preserving you from the cold . It’s all about those soft and chunks of food and vegetables, swimming in a thick, ultra-rich gravy. The more they come together creates the greatest comfort food, no matter the weather.