shrimp & corn chowder w/sun dried tomatoes

Name: Shrimp & Corn Chowder w/sun dried tomatoes
Prep time: 20 min
Cook time: 20 min
Yield: 4
Ingredients: 1 can(s) cream of potato soup; 1 1/2 cup(s) half and half; 2 cup(s) whole kernel corn, drained; 2 tablespoon(s) sun dried tomatoes, cut into strips; 1 cup(s) small or medium cooked shrimp ( i use frozen, cooked. deveined and de-tailed, thawed under cool water); 2 tablespoon(s) fresh chopped chives; - ground black pepper or red pepper to taste

(1 RATING)

21 Pinches

Linda Kroeck

Mesa, AZ

Updated on Feb 4, 2012

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.

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prep time 20 Min

cook time 20 Min

method ---

yield 4 serving(s)

Ingredients

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

How To Make shrimp & corn chowder w/sun dried tomatoes

Step 1

MIX 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.

Step 2

STIR in shrimp and chives and heat through. Season to taste with choice of peppers.
Step 3

TIP for a lighter version, substitute skim milk for the half and half.
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