Shrimp and Corn Chowder with Sun-Dried Tomatoes

Print recipe & shopping list
Shrimp and Corn Chowder with Sun-Dried Tomatoes
Submitted by:
Rating: 
Makes: 4 servings adjust
"Creamy potato soup is dressed up with shrimp, corn, sweet dried tomatoes and light cream. Seasoned with cayenne and garnished with chives, this chowder is dressy enough for company, easy enough for a week night."

Directions

Ingredients

  • 1 can Canned Condensed Cream of Potato Soup, 10.75 oz, Campbell's brand
  • 1 1⁄2 cups Half and Half
  • 2 cups Canned Whole Kernal Corn
  • 2 tablespoons Sun-Dried Tomatoes, cut into strips

Step 1

Heat the soup, half-and-half, corn and tomatoes in a 3-quart saucepan over medium heat to a boil. Reduce the heat to low. Cook for 10 minutes.

Ingredients

  • 1 cup Medium Shrimp, peeled, deveined, cooked
  • 2 tablespoons Fresh Chives, chopped
  • Freshly Ground Black Pepper

Step 2

Stir in the shrimp and chives and cook until the mixture is hot and bubbling. Season with the black pepper.
Kitchen Monki sign up