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Shrimp & Corn Chowder with Sun-Dried Tomatoes

At a glance

Prep

10 min.

Total

30 min.

Serves

4

: about 1 1/3 cups each

Cook: 20 min.

Cost per recipe: $12.94

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.

What You'll Need

1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Potato Soup
1 1/2 cups half and half
2 cups frozen whole kernel corn
2 tablespoons sun-dried tomatoes cut into strips
12 ounces small or medium peeled and deveined cooked shrimp (about 1 cup)
2 tablespoons chopped fresh chives
1/8 teaspoon 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.

Serves

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

Recipe Nutritional Information

Made With

(10 1/2 ounces) Campbell’s® Condensed Cream of Potato Soup

calories

301

totalfat

13.4g

saturatedfat

7.3g

cholesterol

144mg

sodium

972mg

totalcarbohydrate

30.3g

dietaryfiber

2.2g

protein

17.7g

vitamina

15%DV

vitaminc

10%DV

calcium

15%DV

iron

6%DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.