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Shrimp & Corn Chowder with Sun-Dried Tomatoes

Creamy potato soup is dressed up with shrimp, corn and sun-dried tomatoes.  This chowder is dressy enough for company, but easy enough for weeknights too.

At a glance

Prep

10 min.

Total

30 min.

Serves

4

Servings: about 1 1/3 cups each

Cook: 20 min.

Made With

  • Campbell's® Condensed Cream of Potato Soup

    Campbell's® Condensed Cream of Potato Soup

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What You'll Need

1 can (10 3/4 ounces) Campbell's® Condensed Cream of Potato Soup
1 1/2 cups half-and-half
2 cups whole kernel corn
2 tablespoons sun-dried tomatoes cut into strips
1 cup small or medium peeled and deveined cooked shrimp
2 tablespoons chopped fresh chives
Ground black pepper or cayenne pepper

How to Make It

  • 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.

  • 2

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

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Recipe Nutritional Information

Made With

Campbell's Cream of Potato Soup

Calories

285

Total Fat

13g

Saturated Fat

7g

Cholesterol

105mg

Sodium

645mg

Total Carbohydrate

31g

Dietary Fiber

3g

Protein

14g

Vitamin A

13%DV

Vitamin C

14%DV

Calcium

12%DV

Iron

10%DV

Easy Substitutions

  • Tip: For a lighter version, use skim milk instead of the half-and-half.
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RID#25741
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