Shrimp & Corn Chowder w/sun dried tomatoes

Shrimp & Corn Chowder W/sun Dried Tomatoes Recipe

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Linda Kroeck


This is a recipe I found in a Campbell's Soup cookbook I have had for about 20 years and I have to say it is the best recipe I have ever found made with soup. Try it, you'll love it!! It is very easy and fast to make and is so thick and creamy and full of flavor.

★★★★★ 1 vote
20 Min
20 Min


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1 can(s)
cream of potato soup
1 1/2 c
half and half
2 c
whole kernel corn, drained
2 Tbsp
sun dried tomatoes, cut into strips
1 c
small or medium cooked shrimp ( i use frozen, cooked. deveined and de-tailed, thawed under cool water)
2 Tbsp
fresh chopped chives
ground black pepper or red pepper to taste

How to Make Shrimp & Corn Chowder w/sun dried tomatoes


  • 1MIX soup, half and half, corn and tomatoes in medium saucepan over medium heat. Heat to a boil. Cover and cook over low heat 10 min.
  • 2STIR in shrimp and chives and heat through. Season to taste with choice of peppers.
  • 3TIP for a lighter version, substitute skim milk for the half and half.

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About Shrimp & Corn Chowder w/sun dried tomatoes

Course/Dish: Chowders
Other Tag: Quick & Easy
Hashtags: #corn, #shrimp, #chowder

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