Shrimp & Corn Chowder w/sun dried tomatoes

Shrimp & Corn Chowder W/sun Dried Tomatoes

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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


  • 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


  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.
  2. STIR in shrimp and chives and heat through. Season to taste with choice of peppers.
  3. TIP for a lighter version, substitute skim milk for the half and half.

Printable Recipe Card

About Shrimp & Corn Chowder w/sun dried tomatoes

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

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